When doing Internet research about the origin of the cake Queen Elizabeth, we do not get clear answers. Everyone has their own story. However, the step-by-step recipe is unanimous in not providing cherry preserved in the dough. Hey! Well, the recipe for Grandma Belle Gourmet taken up by my mom, and realized that I enjoyed, for years, including this addition, we appreciate because it is so completely festive and tasty!
Queen Elizabeth The cake is a cake you love for festivities, because he looks like a fruitcake without the expense and all the work it requires.
But I think what I like is to serve the day after Christmas, you know, the next day when all adults were lying down in the wee hours at sunrise and they want a good coffee strong!
Then around 13 pm if you present to all those who spent the night here, a bowl of vegetable soup you've cooked three days ago, accompanied by toasted English muffin, spread with cream cheese, on which you filed smoked salmon, a few thin slices red onion (!) and several capers, you only get smiles at your table. And if you finish the meal the day after the day before by a piece of cake Queen Elizabeth, you will reach new heights. Because the next day, do not make it complicated: we need only make delicious!
Thank you, my dear mother, all these wonderful brunch the next day, that thou hast so often prepared!
Cake Queen Elizabeth
10 to 12 servings
For the cake:
1 cup (200 g) packed with dates
¾ cup (190 ml) boiling water ½
cup (120 g) salted butter or salted
1 cup (190 g) sugar 1 egg beaten
1 ½ cups (200 g) unbleached all-purpose flour 1 tablespoon organic
teaspoon baking soda 1 tsp
teaspoon baking powder (baking powder) ¼ c.
teaspoon salt
1 tsp teaspoon vanilla
¾ cup (90 g) walnut pieces or parts (it is a little larger than walnuts chopped) 1 cup
(180 g) candied cherries, halved (attention, it is not maraschino cherries in a pot; cherries are the same as those used for fruit cakes)
For the frosting: ½ cup
(60 g) of filaments of sweet coconut, lightly 3 tablespoons packed
unsalted butter 3 tablespoons
tablespoons packed brown sugar to the extent (in Quebec, this product refers to a finely ground sugar cane, which was kept moisture. This may sound like wet sand. That sugar contributes to a soft texture to the preparation. In Europe, we can not associate it with sugar cane that bears the name of brown sugar. The Web offers alternatives to our American brown sugar, but I'll let you do the research, because it was not there, I can not really see what it is.)
1 tsp tablespoons milk or cream
Cake:
Put boiling water in a bowl and soak the dates.
In a large bowl, beat together with electric mixer the butter, sugar and egg prior beat with a fork. Blend 1 minute or two, medium speed / high. Book.
In another bowl, sift flour, baking soda, baking powder and salt. Book.
Drain dates over a small bowl to catch water. Cut dates in half. Book.
Stir in flour and water soaking wet mixture to the dates contained in the bowl in three batches. Mix with electric mixer after each addition.
With a spatula, turn the file dates, nuts and cherries, taking care to distribute the fruit in the mixture. Pour in a loaf pan (22 x 12 x 7 cm) buttered and floured. First, bake at 350 degrees F (180 degrees C) for 40 minutes. Then lower the oven temperature to 325 degrees F (163 degrees C) and bake for 35 more minutes, taking care to place a piece of aluminum foil on the cake to prevent it too dark. The cake is ready when a bamboo skewer, inserted in center comes out clean.
Frosting:
In a small saucepan, boil over low heat for 3 minutes, the mixture of coconut, butter, brown sugar and milk.
When the cake is cooked, remove from the oven and, without unmold, pour the glaze over the surface. Put the cake in the oven under the broiler (grill ), until the glaze is bubbly. Remove cake from oven. Should be monitored because the boiling icing occurs quickly.
When the cake is cooled, wrap in plastic wrap and refrigerate overnight. The cake is now ready to be frozen, but before it is important to place into a freezer bag of quality.
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