It's been a year since Wills and Kate got married.
I can remember when Princess Di showed off her bundle of joy.
I wonder if Kate smirked when she said, "For richer, for poorer."
What, like they'd lose a castle or two?
They looked adorable.
They kissed twice on the balcony.
Her sister's rear end made world news.
And this year we're celebrating Queen Elizabeth's Diamond Jubilee!!
On Oxford Street 147 Union flags have been unfurled.
On June 3 up to 1000 boats will sail along the Thames to honor the Queen.
And, in Winnipeg, I'm going to bake my Ma's Queen Elizabeth Cake.
I don't know when Ma got this recipe.
When I was a kid, my folks often got care packages from Malta.
Sometimes my relatives included newspaper clippings.
One of them must have had a recipe for this cake.
Maybe it was invented when Queen Elizabeth was crowned.
It's a great cake.
To honor a great Queen.
Queen Elizabeth Cake
Preheat oven to 325º
Grease and flour an 8 inch square pan
In a bowl place
1 Cup pitted dates, cut up
1 teaspoon baking soda
1 Cup boiling water
1 1/2 Cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup chopped walnuts
In a large mixer bowl beat until creamy
1/4 Cup margarine
1 Cup sugar
1 large egg
1 teaspoon vanilla extract
Stir in date mixture.
Stir in sifted ingredients with the walnuts.
Turn into prepared pan.
Bake 45 minutes (it's almost done).
While the cake is baking, prepare
Brown Sugar Coconut Topping
Combine in a saucepan
1/3 Cup firmly packed brown sugar
2 Tablespoons margarine
2 Tablespoons milk
1/2 Cup unsweetened dried coconut
Stirring constantly, simmer over low heat 3 minutes.
After cake has baked 45 minutes, spread topping on cake.
Return cake to oven for another 10 minutes.
Topping will bubble, but will not brown.
The Brown Sugar Topping is also good on other cakes.
Just remember to spread it on 10 minutes before the cake is done.
I'm sure Queen Elizabeth wouldn't mind.