The Redpath Canadian Bake Book – Review, recipe and giveaway

In 1854 in Montreal, John Redpath began crafting sugar on the bank of the Lachine Canal. His company was the first of its kind in Canada, using sugar cane imported from the British West Indies. In 1857, Peter Redpath became a partner and his brother-in-law, George Alexander Drummond joined the firm in 1861. Under his guidance, the company’s success allowed for construction of a new six-storey plant built on the existing site, doubling production. In 1930, Redpath Sugar merged with a company out of Chatham, Ontario. In the late 1950s, the Redpath Sugar Refinery was built on the Toronto waterfront and still calls that location home today. 

Redpath Sugar has been a staple in kitchens all across Canada since its birth in 1854. In The Redpath Canadian Bake Book: Over 200 Delectable Recipes for Cakes, Breads, Desserts and More, the company’s first full cookbook, they share more than 200 recipes that showcase Canadian bakes and other classics. 

With recipes from Chinese egg tarts to Chocolate-orange babka, this beautiful book has it all. The Baker’s Kitchen section starts readers off with useful advice about baking ingredients, equipment, terms, and techniques but continues to delve further into more advanced details and techniques. This is a must have book for any level of baker. Decorating instructions with step-by-step photographs will guide us to presenting our bake goods like a pro. The novice will appreciate the detail and classic recipes while the more advanced will appreciate recipes for showpieces such as the Stunning chocolate croquembouche, Galette des rois, or Chocolate-cranberry panettone.

Thanks to the publisher, Appetite, for sharing a recipe with our members today for Queen Elizabeth cake as well as providing three copies of this baking bible to our members in the US and Canada in our contest below. Be sure to scroll down to the bottom of this post to enter.


Queen Elizabeth cake

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The origins of this cake are shrouded in mystery, although some sources claim the cake was first made for Queen Elizabeth II’s coronation in 1953. The event required a cake that took little sugar and butter and few eggs-all still rationed in the UK in the early 1950s. Whatever its history, the cake has become a Canadian classic, and you’ll understand why when you taste it.

Makes one 8-inch cake

8 to 10 servings

Prep time: 30 minutes Cooking time: about 1 hour


  • 1 cup pitted dates, cut in half
  • 1 cup water
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup chopped walnuts


  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup lightly packed golden yellow sugar
  • 1/3 cup unsalted butter, softened
  • 2 Tbsp whipping cream (35%)


  • 1 cup lightly packed golden yellow sugar
  • 1 cup granulated sugar
  • 1 cup whipping cream (35%)

1. Preheat the oven to 350°F. Grease an 8-inch springform pan, then line the base with parchment paper.

2. For the cake, combine the dates and water in a medium saucepan. Bring to a boil over medium-high heat. Turn down the heat to medium and simmer, stirring often, until the dates have absorbed the water and turn into a pulpy mixture, about 5 minutes. Remove from the heat and set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

4. In a large bowl and using an electric mixer, beat the butter with the sugar and vanilla extract until pale and fluffy. Beat in the egg until well combined.

5. Add the flour mixture to the sugar mixture alternately with the dates, making three additions of flour and two of dates, and beginning and ending with the flour. Stir until well combined. Stir in the walnuts.

6. Scrape the batter into the prepared pan. Bake until a wooden skewer inserted in the centre of the cake comes out clean, 40 to 50 minutes.

7. For the topping, just before the cake is ready, combine the coconut, sugar, butter and cream in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Turn down the heat to medium and simmer for 2 minutes, stirring often.

8. As soon as the cake comes out of the oven, preheat the broiler to high. Spread the hot topping over the top of the cake. Broil the cake until the topping is dark golden brown, 2 to 3 minutes. Watch it carefully, as the topping burns easily. Let the cake cool in the pan on a wire rack for 10 minutes.

9. For the sauce, combine both sugars and the cream in a medium saucepan. Bring to a boil over medium-high heat. Turn down the heat to medium and simmer, stirring constantly, until thickened and smooth. (The sauce can be cooled, then refrigerated in an airtight con- tainer for up to 5 days. Reheat gently before serving.)

10. Release the sides of the pan and slide the cake onto a serving plate. Serve the cake warm or at room temperature with the warm sauce. (The cake can be stored in an airtight container at room temperature for up to 3 days.)


The publisher is offering three copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 15th, 2017.

Post a comment


  • lpatterson412  on  November 7, 2017

    I would love to try the lemon short bread!!

  • madelainelc  on  November 8, 2017

    Caramel pecan cheesecake-cookies, because they are both cheesecake AND cookies.

  • JJWong  on  November 8, 2017

    I would love to have the recipe for Chinese egg tarts. We enjoy them at the dim sum restaurants. This cookbook is so comprehensive! There is such a wonderful variety of recipes from cookies to cupcakes to international desserts. My family would be incredibly happy to test out these recipes. Thanks!

  • matag  on  November 8, 2017

    Tarte au sucre

  • heyjude  on  November 8, 2017

    Black and White Cookies

  • Vspriestersbach  on  November 8, 2017

    Caramel pecan cheesecake cookies!

  • Frogcake  on  November 8, 2017

    Definitely I would try the taste au sucre and the lemon shortbread!

  • stef  on  November 8, 2017

    Crumbly date squares are my choice

  • Zosia  on  November 8, 2017

    Chocolate-cranberry panettone

  • contest718  on  November 8, 2017

    Chocolate-hazelnut sandwich cookies

  • laureljean  on  November 8, 2017

    Pomegranate and Chocolate Tarts

  • annmartina  on  November 8, 2017

    Québécois dumplings with maple caramel

  • eliza  on  November 8, 2017

    Grapefruit brûlée bars

  • LJStubbs  on  November 8, 2017

    Chocolate-orange babka.

  • sgump  on  November 8, 2017

    I love gingersnaps–and a recipe calling for "fancy molasses" is bound to be a hit!

  • skipeterson  on  November 8, 2017

    Rosemary-lemon olive oil cake

  • DJM  on  November 8, 2017

    The Queen Elizabeth cake sounds so goodI like things with dates.

  • rivergait  on  November 8, 2017

    Pomegranate and ChocolateTarts…because right now I am swamped with pomegranates

  • daniellespinato1  on  November 8, 2017

    Almond-Fig Biscoti sounds awesome!

  • AGENT99  on  November 8, 2017

    Almond-fig biscotti

  • Starpixel_spcp  on  November 8, 2017

    It's looking delicious. i feel like having it.

  • KaraCooks  on  November 8, 2017

    that cake sounds fabulous….would love to try that!

  • vinochic  on  November 8, 2017

    Rosemary-lemon olive oil cake

  • kmn4  on  November 8, 2017

    Anise-almond shortbread

  • FrenchCreekBaker  on  November 8, 2017

    Chocolate-cranberry panettone
    This recipe sounds like a good choice for the holidays.

  • belwoodlynda  on  November 8, 2017

    Lemon Shortbread!!

  • ktwalla  on  November 8, 2017

    Caramel Pecan Cheesecake Cookies

  • Suzw  on  November 8, 2017

    Maple bacon scones

  • rchesser  on  November 8, 2017

    Currant shortbread.

  • robynnemellor  on  November 8, 2017

    So many! Maple potato doughnuts or pink champagne cake

  • ebs  on  November 8, 2017

    Dulce de leche cupcakes

  • ravensfan  on  November 8, 2017

    Classic chocolate chip cookies

  • jezpurr  on  November 8, 2017

    Not sure which first, but Walnut-almond baklava sounds good!!!^_^

  • ljsimmons  on  November 8, 2017

    I would love to try the Caramel-pecan cheesecake cookies

  • sarahawker  on  November 9, 2017

    Caramel-pecan cheesecake cookies

  • lgroom  on  November 9, 2017

    Mmmm … lemon shortbread.

  • verorenee  on  November 11, 2017

    chocolate ginger biscotti

  • RoseMGenuine  on  November 11, 2017

    Citrus almond pizzelle

  • t.t  on  November 12, 2017

    Dulce de leche sandwich cookies (Alfajores)

  • mpdeb98  on  November 12, 2017

    Checkerboard icebox cookies

  • ZhoraAutumn  on  November 12, 2017

    Caramel corn-on-the-cob cereal squares (page 70)

  • lindaeatsherbooks  on  November 13, 2017

    I would like to try making the Dulce de leche sandwich cookies (Alfajores).

  • JenJoLa  on  November 13, 2017

    Caramel-pecan cheesecake cookies

  • VeryVigario  on  November 13, 2017

    Lemon-thyme poppy seed cookies

  • AnneOther  on  November 13, 2017

    One recipe that's really calling my name is the Chai-spiced tapioca pudding.

  • sdg8trgrl  on  November 14, 2017

    Baked Boston cream doughnuts, my daughter's favorite

  • Siegal  on  November 15, 2017

    The chocolate ginger biscotti sounds great

  • WEH  on  November 16, 2017

    Who can resist a classic Black and White Cookie?

  • FireRunner2379  on  November 16, 2017

    I would love to make the Browned-butter triple-chocolate chip cookies!

  • annieski  on  November 16, 2017

    Caramel-pecan cheesecake cookies (

  • mjkoepplin  on  November 16, 2017

    I want to try Chocolate-cranberry panettone. Thanks!

  • RSW  on  November 18, 2017

    Browned-butter triple-chocolate chip cookies

  • AnnaZed  on  November 19, 2017

    Checkerboard icebox cookies

  • smartie101  on  November 20, 2017

    Poppy seed cookies

  • Radiantpurple  on  November 20, 2017

    Peppermint Patties

  • rosyannposy  on  November 20, 2017

    Butter Tarts! Perfect for Christmas season.

  • Scotsman61  on  November 20, 2017

    Chocolate-cranberry panettone

  • Teachnstamp  on  November 21, 2017

    Chocolate orange babka

  • alemily  on  November 22, 2017

    Anise-almond shortbread

  • allthatsleftarethecrumbs  on  November 23, 2017

    Homemade mincemeat pie.

  • LaurenE  on  November 23, 2017

    Tarte au sucre

  • miggsy  on  November 23, 2017

    I would try the Queen Elizabeth cake, since I've never heard of it before, and I love dates and walnuts.

  • MooreThanYarn  on  November 28, 2017

    Lemon-thyme poppy seed cookies

  • dbielick  on  November 28, 2017

    Cannelés de Bordeaux

  • bamato  on  November 29, 2017

    almond fig biscotti!

  • Uhmandanicole  on  November 30, 2017

    Maple bacon scones

  • jluvs2bake  on  November 30, 2017

    That Queen Elizabeth cake looks like it would have to be my first recipe!

  • auntietina  on  December 1, 2017

    Rosemary-lemon olive oil cake

  • juliebakesalot  on  December 1, 2017

    I'd try the gingersnaps first!

  • gabscali  on  December 1, 2017

    I would love to try the Caramel-pecan cheesecake cookies!

  • Katiefayhutson  on  December 1, 2017

    Maple bacon scones

  • RachelMurphy526  on  December 2, 2017

    Lemon Shortbread!!!!!!!

  • heyjude  on  December 2, 2017

    Orange-Chocolate Shortbread

  • lhudson  on  December 2, 2017

    We love shortbread, so any of these cookie recipes.

  • kaitk  on  December 2, 2017

    I would try the browned-butter triple-chocolate chip cookies first.

  • jc214a  on  December 2, 2017

    I would try Raspberry Macaron Hearts.

  • antpantsii  on  December 2, 2017

    Strawberry macarons

  • ktwalla  on  December 3, 2017

    Chocolate Hazelnut Sandwich Cookies

  • kennethjohngilmour  on  December 3, 2017

    such a simple thing to do but what a difference it makes, for this reason I look forward to trying the browned-butter triple-chocolate chip cookies found on page 17

  • rivergait  on  December 4, 2017

    almond-fig biscotti, both ingredients I grow

  • Julia  on  December 4, 2017

    Black and White cookies.

  • ccolodny  on  December 5, 2017

    Bittersweet Chocolate Cookies

  • tararr  on  December 5, 2017

    Queen Elizabeth Cake

  • bibliophile02  on  December 7, 2017

    Almond-fig biscotti

  • Karla123  on  December 8, 2017

    No-bake fig and coconut bars…simply YUM!

  • HomespunHouse  on  December 8, 2017

    Salted VAnilla Caramels

  • jmay42066  on  December 9, 2017

    Chocolate-orange babka

  • Dannausc  on  December 10, 2017

    Lemon shortbread

  • janv  on  December 12, 2017

    Citrus almond pizzell

  • NaomiH  on  December 13, 2017

    Tarte au sucre

  • orchidlady01  on  December 14, 2017

    Browned-butter triple-chocolate chip cookies and Chocolate-hazelnut sandwich cookies

  • love2laf  on  December 15, 2017

    The Chinese egg tart!

  • trudys_person  on  December 23, 2017

    Queen Elizabeth Cake … I've never heard of this before …

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