Best 3 Queen Mothers Cake Recipes

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Indulge in the delightful flavors of the Queen Mother's Cake, a timeless classic that has captured the hearts of cake enthusiasts for generations. This exquisite cake is renowned for its moist and fluffy texture, complemented by a delicate almond flavor and a hint of citrus zest. As you embark on this culinary journey, you'll discover three irresistible variations of the Queen Mother's Cake, each offering a unique twist on this beloved recipe. From the traditional rendition to a gluten-free alternative and a sumptuous chocolate version, these variations cater to diverse dietary preferences and ensure that everyone can relish the goodness of this iconic cake.

Let's cook with our recipes!

QUEEN ELIZABETH CAKE I



Queen Elizabeth Cake I image

A scrumptious date nut cake that is truly fit for a queen. It is crowned with a broiled coconut topping.

Provided by Carol

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h30m

Yield 12

Number Of Ingredients 15

1 cup boiling water
1 cup dates, pitted and chopped
¼ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts
1 cup flaked coconut
⅔ cup packed brown sugar
6 tablespoons butter
¼ cup cream

Steps:

  • Pour boiling water over dates in a small bowl, and let stand until cool.
  • Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix.
  • Cream 1/4 cup butter or margarine and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread batter into a greased 9 x 13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until an inserted wooden pick comes out clean.
  • To Make Topping: Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under broiler.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 54 g, Cholesterol 47.7 mg, Fat 16.9 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 339.9 mg, Sugar 38.8 g

QUEEN MOTHER'S CAKE



Queen Mother's Cake image

From Maida Heatter's "Book of Great Desserts," just about the best dessert cookbook I've ever seen ... She says, "If there could be only one cake in the whole world, this would be my choice." Mine too!

Provided by KLHquilts

Categories     Dessert

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 9

6 ounces semisweet chocolate (coarsely cut or broken)
6 ounces butter
3/4 cup sugar
6 eggs, separated
1 1/4 cups almonds, finely ground
1/8 teaspoon salt
1/2 cup heavy cream
2 teaspoons instant coffee granules
8 ounces semisweet chocolate (coarsely cut or broken)

Steps:

  • Preheat oven to 375. Butter a 9"x 2-1/2" springform pan and line the bottom of the pan with liner paper. Butter the paper and dust with fine, dry bread crumbs.
  • Melt chocolate in top of double boiler over hot water on low heat. Remove from heat and allow to cool slightly.
  • With an electric mixer, cream the butter. Add sugar and beat at moderately high speed for 2-3 minutes. Add the yolks one at a time, beating after each addition until yolk is thoroughly incorporated.
  • Beat in the chocolate and (on lowest speed) gradually beat in the almonds, scraping the bowl with a rubber spatula as necessary. Transfer to large mixing bowl.
  • In large bowl of an electric mixer, beat egg whites with salt until they hold a definite shape, but are not dry. Stir a large spoonful of the whites into the chocolate and then, in three additions, fold in the balance of egg whites. Turn into pan. Level the batter in the pan.
  • Bake for 20 minutes at 375. Reduce oven temperature to 350 and bake an additional 50 minutes. Do not overbake.
  • Remove cake from oven and place on wet (but wrung out) folded towel. Let stand 20 minutes. Remove sides of pan. Place a rack over cake and invert (carefully!) Remove botto of springform pan and the paper lining. Cover with another rack and invert again to cool right side up. (Cake will be about 1.75" high.).
  • When cake is completely cool, transfer to cake plate and ice. Cake must be at room temperature when iced -- if it's too warm, icing will melt; if it's too cold, icing will be dull.
  • Prepare icing: Scale cream in medium saucepan over moderate heat, until it begins to form small bubbles around the edge. While still over heat, add instant coffee and stir briskly until dissolved.
  • Add chocolate. After one minute, remove from heat and stir with wire whisk until chocolate is melted and mixture is smooth. Transfer to a small bowl, or place bottom of saucepan in bowl of cold water, to stop cooking.
  • Let mixture stand at room temp for 15 minutes or more, stirring occasionally until it reaches room temperature. Stir (do not beat) and pour over the top of the cake.

Nutrition Facts : Calories 473.2, Fat 42.5, SaturatedFat 21.6, Cholesterol 149.8, Sodium 201.4, Carbohydrate 25.7, Fiber 7.2, Sugar 13.7, Protein 10.9

QUEEN MOTHER'S CAKE



Queen Mother's Cake image

Provided by Food Network

Time 4h55m

Yield 12 Servings

Number Of Ingredients 9

6 ounces (scant 1 1/2-cups) blanched or unblanched almonds
6 ounces unsalted butter, plus extra for pan
Fine dry bread crumbs
6 ounces semisweet chocolate, cut into small pieces
3/4 cup granulated sugar
6 eggs, separated
1/8 teaspoon salt
1 teaspoon lemon juice
Icing, recipe follows

Steps:

  • ;

Tips:

  • Precise measurements: Baking is a science, so precise measurements are crucial for a successful Queen Mother's Cake. Use a kitchen scale for accurate measurements, especially for ingredients like flour, sugar, and butter.
  • Quality ingredients: Use high-quality, fresh ingredients to ensure the best flavor and texture. This includes using real butter (not margarine), large eggs, and pure vanilla extract.
  • Creaming the butter and sugar: This step is essential for incorporating air into the batter, which results in a light and fluffy cake. Cream the butter and sugar together until they are light and fluffy, and the sugar has dissolved.
  • Gradually add the eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. This helps prevent the batter from curdling.
  • Sift the flour: Sifting the flour before measuring and adding it to the batter helps to aerate it, resulting in a lighter cake. You can also whisk the flour to aerate it.
  • Do not overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix until the ingredients are just combined, then stop.
  • Bake the cake at the right temperature: The cake should be baked at a moderate temperature (350°F/175°C) for the recommended amount of time. Baking the cake at too high a temperature can result in a dry, overcooked cake.
  • Let the cake cool completely before frosting: Allow the cake to cool completely before frosting it. This helps to prevent the frosting from melting and running off the cake.

Conclusion:

The Queen Mother's Cake is a classic and versatile recipe that can be enjoyed for any occasion. Whether you are a seasoned baker or a beginner, following these tips and the detailed instructions provided in the recipe will help you create a delicious and impressive cake. Experiment with different frostings and decorations to personalize your cake and make it truly special.

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