Differences

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--- queen_elizabeths_date_cake [2024/04/12 05:17] – [Source] karin
+++ queen_elizabeths_date_cake [2024/05/21 17:32] (current) – karin
@@ Line 16: / Line 16: @@
 **Frosting**
-  * Mix together 10 T. (1/2 c. + 2 T.) brown sugar, 12 T. (3/4 c.) canned milk, 4 T. butter in saucepan. Boil 3 minutes. ((Substitution: 3 T. heavy whipping cream for the canned milk))
+  * Mix together 10 T. (1/2 c. + 2 T.) brown sugar, 12 T. (3/4 c.) canned milk, 4 T. butter in saucepan. Boil 3 minutes.
   * Frost while cake is hot; top with coconut.
@@ Line 23: / Line 23: @@
   * [[:source:myrtle_keays|Myrtle Keays]]
   * [[https://www.seasonsandsuppers.ca/queen-elizabeth-cake/|Seasons & Suppers]]
+----
 You can find many sources online for versions of this cake; they're fundamentally the same. I've included the link above because it is largely identical to Myrtle's recipe, but includes a variation that requires broiling the topping for a few minutes until golden brown.
-{{tag>type:cake ingredient:dates source:myrtle_keays}}
+Here's the ingredient list for comparison.
+**For Cake:**
+  * 1 cup pitted dates, chopped and packed
+  * 1 teaspoon baking soda
+  * 1 cup boiling water
+  * 1/2 cup salted butter, at room temperature
+  * 1 cup light brown sugar, packed
+  * 1 large egg
+  * 1 teaspoon vanilla
+  * 1 1/2 cups all-purpose flour, spooned and levelled
+  * 1 teaspoon baking powder
+  * 1/2 teaspoon nutmeg, *see Note 2 below
+  * 1/2 teaspoon salt
+**Topping:**
+  * 1/2 cup light brown sugar, packed
+  * 1/4 cup butter
+  * 3 Tablespoons heavy whipping cream, 35% b.f.
+  * 1/2 cup sweetened shredded coconut, packed
+{{tag>type:cake ingredient:dates source:myrtle_keays}}