Name: Queen Elizabeth cake
Cook time: 35 min
Total time: 35 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 250.00 ml dates chopped; 5.00 ml Bicarbonate of soda; 250.00 ml water boiled; 375.00 ml flour cake; 5.00 ml Baking powder; 2.00 ml salt; 65.00 ml butter or margerine; 125.00 ml mixed nuts chopped; 250.00 ml sugar; 5.00 ml vanilla essence; 1.00 eggs extra-large; 30.00 ml butter or margerine; 75.00 ml brown sugar soft; 75.00 ml cream; 125.00 ml mixed nuts toasted, chopped

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Ingredients (15)

CAKE

250.00 ml	dates — chopped
5.00 ml	Bicarbonate of soda
250.00 ml	water — boiled
375.00 ml	flour — cake
5.00 ml	Baking powder
2.00 ml	salt
65.00 ml	butter — or margerine
125.00 ml	mixed nuts — chopped
250.00 ml	sugar
5.00 ml	vanilla — essence
1.00	eggs — extra-large

ICING

30.00 ml	butter — or margerine
75.00 ml	brown sugar — soft
75.00 ml	cream
125.00 ml	mixed nuts — toasted, chopped

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Method:

Preheat the oven to 180 ºC and spray a 35 x 25 cm oven pan with non-stick spray. Mix the dates and bicarbonate of soda and pour over the boiling water. Set aside. Sift the dry ingredients together and rub in the butter. Add the nuts, sugar and vanilla essence. Beat the egg and add to the date mixture, mix well and add to the dry ingredients. Mix to form a batter and turn into the prepared oven pan. Bake for about 35 minutes until done and leave to cool. Mix all the ingredients for the icing in a small saucepan, stirring until the sugar has dissolved. Simmer slowly until the mixture begins to thicken. Spread over the cake layer, sprinkle with nuts and leave to set. Cut the cake into fingers and serve with tea.
Recipe makes about 24 fingers.