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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