Yep… it’s time for the royals to come to Winnipeg for another visit.
In 2012 Queen Elizabeth and Prince Philip came to Winnipeg.
That visit went more smoothly than their 2002 Winnipeg visit.
That’s when Queen Elizabeth’s boat broke down mid-river.
She had to be towed by another boat which was carrying her security detail.
No harm done and we all got a royal chuckle out of it.
I still admire Queen Elizabeth - nothing gets her down.
All she said was "That was interesting," as she was helped from one boat into the other to reach shore.
Prince Charles has a lot to live up to with her as a role model.
Oh, well, it won’t be long before it’s Prince William and Kate’s turn.
And then there’ll be the adorable Prince George Alexander Louis.
In New Zealand Kate revealed that Prince George isn't a big fan of vegetables.
She and Prince William have had to sneak them into the 8-month-old’s food.
About two years ago I posted Ma’s recipe for Queen Elizabeth Cake.
It’s a Date and Walnut Cake with a brown sugar coconut topping.
I posted it because in 2012 we were celebrating Queen Elizabeth's Diamond Jubilee.
To be honest Ma had two recipes.
I posted the one she usually served.
The other recipe has a sauce.
By the time Ma had made the cake and topping she figured it was enough.
But, maybe for a wedding, christening or jubilee it’s worth the bother.
No matter, they are both great cakes.
To honour a great Queen.
And I’m sure Kate wouldn’t have to sneak a slice of either into Prince George.
The sauce will keep well in the fridge for up to five days if stored in an airtight container. Heat it up again before using.
Store the cake at room temperature, covered, for up to three days.
Queen Elizabeth Cake
For the Cake
Preheat oven to 350º
Grease and flour an 8 inch springform pan
In a saucepan place
1 Cup water
1 Cup pitted dates, cut up
Bring to boil.
Simmer, stirring frequently, for about 3 minutes, until water is absorbed.
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
In a large mixer bowl beat until creamy
1/4 Cup unsalted butter, softened
1 Cup sugar
1 teaspoon vanilla extract
1 large egg
Beginning and ending with the dry, stir in sifted ingredients, alternating with the date mixture.
Mix well after each addition.
1/2 Cup chopped walnuts
Turn into prepared pan.
Bake 40 to 50 minutes.
While the cake is baking, prepare
Brown Sugar Coconut Topping
Combine in a saucepan
1/2 Cup firmly packed brown sugar
2 Tablespoons heavy cream
1/3 Cup unsalted butter
3/4 Cup unsweetened shredded coconut
Stirring constantly, bring all ingredients to a boil.
Simmer over low heat 3 minutes.
After cake has baked, spread topping on cake.
Place under the broiler for another 10 minutes.
Topping will bubble.
Watch the cake closely to prevent the coconut from burning.
Let the cake cool in the pan for at least 10 minutes before removing.
Transfer to a cake stand or plate.
For the Sauce
In a saucepan place
1 Cup sugar
1 Cup heavy cream
Bring all ingredients to boil, then simmer, stirring constantly.
Serve the sauce with the cake, while it’s still warm or at room temperature.