Queen Elisabeth Cake

1 cup Cuisine Soleil all-purpose protein flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1/3 cup margarine

3/4 cup brown sugar

20 ml vanilla

1 1/4 cups fresh dates or 20 fresh dates

1 cup water

 

1 cup brown sugar

1/4 cup margarine

1/4 cup whipping cream

1 cup sweetened shredded coconut

5 ml vanilla

1. Pit the dates.

2. Pour the water and dates into a pot and cook over medium heat. Using a potato masher, puree the dates. When the mixture is homogeneous enough (there may be small pieces of dates left) remove from the heat and set aside.

3. Mix together the flour, baking powder, baking soda, and salt. Then set aside.

4. Whisk together the eggs, margarine, brown sugar, and vanilla.

5. Gradually add the date puree and dry ingredients to the liquid ingredient mixture.

6. Once all the ingredients have been mixed together and a homogeneous mixture is obtained, pour into a greased and floured 8X8" pan.

7. Bake for 45-55 minutes at 350F. Always check with a toothpick that the center is cooked through. If not, add an additional 5 minutes of cooking time.

 

1. Pour all the ingredients into a pot and cook for 3-4 minutes over low heat.

2. Wait until the icing has cooled and set slightly before spreading it on the cake at room temperature.