The most satisfying cake to make. Simple moist and, absolutely delicious!
What I love about this cake: Just use cup and spoon measures, no weighing. 1 CUP = 240 ML MEASURE.
And it’s an easy ‘Mix and bake’ recipe!
Queen Elizabath Cake - Prep time: 10Cook time: 30Total time: 40Serves: 8 - 10
Date and Nut Cake (The best)
® This is a RAS signature Recipe©
More information, and stepwise images available on the Intro page ⇓.
|
♦Let me know if you tried – Date and Nut Cake(The Best). Please comment below. ♦You can also – Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦on SOCIAL MEDIA tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you so much! ♥ |
♦Quick Browse to see All Recipes by Category. ♦World Cuisines to browse recipes by Regional Cuisine.
♥Thanks for visiting www.recipesaresimple.com
Date and Nut Cake (The best)
Description
Also known as Queen Elizabeth Cake, this cake is one of the best cakes ever. Moist and rich flavor with adjustable sweetness. It is so easy to make and difficult to mess up! The perfect cake to make any time of the year!
Ingredients:
For Icing:
Instructions
-
Preheat oven to 350°F/ 176°c. Lightly butter a 9 x 12-inch baking pan and then sprinkle the surface lightly with flour, or line the bottom of the pan with parchment paper.
-
To a bowl add the dates and baking soda, and pour boiling water over them. Let mixture stand for a while.
-
In a larger bowl or mixer, cream together the butter and sugar, till light.
-
Add egg and vanilla, and beat well.
-
Add the dry ingredients; flour, baking powder, and salt. Stir to combine.
-
Now pour in the date mixture and stir well till well incorporated and then add nuts. Stir.
-
Pour batter into the prepared baking pan.
-
Bake for 25 to 30 minutes, until golden brown on top and a toothpick inserted in the center, comes out clean. Remove from oven and allow to rest.
-
The Icing on top of the Cake:
In a small saucepan combine the butter(2Tbsp), cream(5Tbsp) and light brown sugar(2Tbsp).
-
Bring to a bubble and boil for 2-3 minutes, while stirring.
-
Pour over the cake and allow it to drizzle over the sides. Scatter the slivered Amonds, over the top while the icing is warm, so that it will set in once cool.
Note
- Can be made with other nuts such as Pecans.
- You can reserve some icing to dollop over individual slices later. Those who prefer a icing-free cake to reduce the sugar, feel free to omit it. The cake is still super delicious.
- This is a great cake to bake and bring over as a gift.
- Key Ingredients: Dates, Walnuts, Butter, Flour, Sugar, Egg, Baking Soda, Baking Powder, Salt, Brown sugar, Cream.
Measurement for chopped walnuts is unclear
Hi! It’s 1/2 cup of chopped walnuts. Edited the recipe post. Thank you for the catch.
Is it a 9” round pan or 9×13” pan?
I usually use a 9 ” round cake pan. Sometimes even a 10 ” round pan. The cake will be flatter but that’s usually fine.
I can’t see any instructions for the icing?
Hi… I don’t know when that part got edited out by mistake. Thanks so much – I have fixed the recipe.
I used a 1/4 cup of honey and melted it with some butter and used it as the icing! I toasted some almonds and chopped them up for the topping! It was really good😋
Ooh very nice! 🙂 Thank you!