Chatelaine Kitchen

Celebrate the Queen's Diamond Jubilee with a cake from our 1953 issue!

This weekend, have a royal good time with our English-themed brunch or tea party, plus a recipe from our archives!

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This weekend’s celebrations for Queen Elizabeth’s Diamond Jubilee will mark her 60 year reign as the Queen of the Commonwealth (including Canada), and whether you’re a fan of the royals or not, it’s a great excuse to throw an English-themed party with some good food and friends. So hang up some red, white and blue streamers and throw on your Union Jack t-shirt and have a royal good time.

Here are some fun royal-themed menus:

Brunch party: Prepare a traditional English “fry up” – a plate filled to the brim with peameal bacon, fried eggs, fried tomatoesbaked beans, breakfast sausages and toast with butter. Take out your best china to serve up some tea – here are some tips on how tobrew the perfect cup of Earl Grey, English Breakfast or Darjeeling – a tea fit for royalty.

Afternoon tea party: Don your fanciest hat or fascinator and throw an English-themed tea party! Serve up dainty tea sandwiches and a delicious caramelized-onion tart with asparagus. For dessert, bake up a batch of crispy cinnamon-sugar twists, sweet strawberry and lemon cream cheese cupcakes.

Pub-style dinner party: Dine as the Brits do with a pub-style dinner! Pair a pint of English lager or ale with a lemony fish pie, spicy bangers and beans, or our healthy take on fish and chips. Our individual banoffee tarts are a snap to make for dessert!

Cake from our archives:
For a bit of nostalgia, try baking this Queen Elizabeth II cake recipe we uncovered from a June 1953 issue of Chatelaine!


 

Calling all bakers!: If you do make this, we’d love to see how it turns out, so please email, facebook, pin or tweet us your cake.

Queen Elizabeth II Cake
from Chatelaine – June, 1953

1 cup boiling water
1 1/2 cups chopped dates
1/2 cup butter, margarine or shortening
1 1/2 teaspoons vanilla
1 1/4 cups granulated sugar
2 eggs
2 1/4 cups sifted pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

POUR boiling water over dates and simmer for 8 to 10 minutes. Cool. Cream fat; add vanilla and cream together. Gradually add sugar, blending thoroughly. Add eggs and beat well. Sift dry ingredients together and add alternately with date mixture. Start and end with dry ingredients and beat smooth after each addition. Turn into two 9-inch layer-cake pans that have been greased and lined with waxed paper. Bake in a moderate oven (350F) for 30 minutes or until done.

Frosting:
2 cups shredded coconut, cut fine
2 tablespoons granulated sugar
1 tablespoon grated orange rind
1/2 cup cream
1 1/2 cups sifted icing sugar
Few drops yellow food coloyring

While cake is baking, mix together coconut, granulated sugar and orange rind. Add cream and let mixture stand. Stir frequently so that coconut becomes thoroughly moistened. When cake is cold, drain coconut and orange rind, and squeeze out thoroughly with hands. Save the liquid. Blend 4 to 5 tablespoons of liquid with sifted icing sugar to make a thin frosting. Spread drained coconut and orange rind over frosting on each layer and put layers together. Just before serving decorate top of cake with fresh orange sections.