MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Queen Elizabeth Cake
Categories: Cakes, Desserts, Fruits, Nuts, Dairy
     Yield: 16 Servings

     8 oz Dates; pitted
 1 1/4 c  Water
     1 ts Baking soda
 1 1/2 c  A-P flour
     1 ts Baking powder
   1/2 ts Ground allspice
   1/2 ts Ground nutmeg
   1/2 ts Salt
   1/2 c  Butter; softened
     1 c  Brown sugar; packed
     1 lg Egg; room temperature
     1 ts Vanilla extract
   3/4 c  Walnuts; chopped

MMMMM--------------------------TOPPING-------------------------------
 1 1/2 c  Unsweetened coconut flakes
   1/2 c  Brown sugar; packed
   1/4 ts Salt
     6 tb Butter
     6 tb Heavy whipping cream

 Set oven @ 350°F/175°C.

 Grease a 9" square baking dish.

 In a small saucepan, combine dates and water; bring to a simmer.
 Reduce heat to low; cook 5 to 6 minutes. Remove from heat; stir in
 baking soda until mixture is foamy. Set aside to cool slightly.

 Meanwhile, in a small bowl, whisk together flour, baking powder,
 allspice, nutmeg, and salt.

 In a large bowl, beat butter and brown sugar over medium speed
 until fluffy, 2 to 3 minutes. Add egg; beat until fluffy. Add
 vanilla extract and walnuts, if desired; stir until incorporated.
 Mix half of the dry ingredients into the creamed butter mixture;
 stir gently until almost combined. Add half of the date mixture;
 stir. Repeat with remaining dry ingredients and remaining date
 mixture. Stir until just combined. Transfer to prepared baking
 dish.

 Bake 25 minutes. Rotate; bake an additional 15 minutes or until a
 toothpick inserted into the center comes out clean.

 While the cake is baking, in a small saucepan, combine coconut,
 brown sugar, salt, butter, and heavy cream. Bring to a simmer over
 low heat; cook 2 minutes. Set aside.

 Remove cake from the oven. Set oven to broil. Spread the coconut
 topping over the entire cake in a thin layer.

 Place cake under broiler 3" from the heating element with the oven
 door slightly open and the light on. Broil until topping is lightly
 golden brown, 3 to 4 minutes. Immediately transfer to a wire rack
 to cool completely.

 Recipe by Suzanne Podhaizer, St. Johnsbury, Vermont

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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