This week at Van Dal HQ, staff were in the Jubilee spirit and in honour of the Queen’s Diamond Jubilee, the cake club named this week’s theme in her honour. After a tough judging session, Scott from our design department was awarded top prize for his Queen Elizabeth Date & Pecan Cake. He has kindly shared the winning recipe with us for our blog.

The myth among cake makers is that the ‘Date & Pecan Cake’ is supposedly the only cake that Queen Elizabeth makes herself. Apparently it originated in Buckingham Palace after the Coronation.

The recipe only came into circulation with the Queen’s request that it only be used to make cakes that are sold for charity purposes. After the competition all of the cakes were  sold along with the winners recipe with all proceeds given to charity.

Queen Elizabeth Date & Pecan Cake

• 200g chopped dates
• 1 teaspoon baking powder
• 240ml boiling water
• 130g sugar
• 130g butter, softened
• 1 egg
• 1 teaspoon vanilla flavouring
• 190g plain flour
• 1 teaspoon baking powder
• 1/3 teaspoon salt
• 150g chopped pecans

The Icing

• 5 tablespoons brown sugar
• 5 tablespoons single cream
• 2 tablespoons butter
• Desiccated coconut to sprinkle

1) Preheat oven to 180°C.
2) Combine in a bowl dates and baking powder, and pour in the boiling water. Mix slightly and let mixture stand.
3) In a large bowl, cream together the butter and sugar. Add the beaten egg and vanilla.
4) Add the flour, baking powder and salt; pour in date mixture and nuts, and mix all together well.
5) Pour batter into the pan. Transfer pan to the preheated oven and bake for 25 to 30 minutes, until golden brown on top. Remove from oven and let stand.
6) Mix all icing ingredients except for coconut in a small saucepan. Bring mixture to a boil; reduce for 10 minutes, until thickened.
7) Pour icing over cake and spread.
8) Sprinkle shredded coconut on top.