Food & Wine
Reader recipe: Lumberjack cake
Over60 community member Sophie from Sandfly (just outside of Hobart) shares her delicious lumberjack cake recipe. This is guaranteed to be a crowd pleaser.
Preparation time: 20 minutes
Cooking time: One hour and 50 minutes
Serves: Eight
Ingredients
Cake
- 2 medium apples (peeled, cored, chopped)
- 185 grams dates (chopped)
- 1 teaspoon bicarb soda
- 1 cup boiling water
- 125 grams butter
- 1 cup caster sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 1½ cups plain flour
- ½ teaspoon salt
Topping
- ½ cup brown sugar
- 60 grams butter
- ⅓ cup milk (or less)
- 60 grams shredded coconut
Method
- Pre-heat oven to 180. Grease and line 20cm cake tin.
- Combine apples and dates in a bowl, add bicarb soda, pour over boiling water and leave until tepid (or for 10 minutes).
- In a separate bowl, cream butter, sugar, egg and vanilla until light and fluffy.
- Slowly add the apple and date mixture.
- Slowly sift in the flour and fold through.
- Pour into cake tin and bake for 45 to 50 minutes. Cake should spring back when ready, or when skewer is inserted the skewer should come out clean.
- Combine topping ingredients (except coconut) in saucepan over medium heat. Stir until sugar dissolves. Add coconut and stir for a further one to two minutes.
- Remove cake from oven and evenly spoon topping over cake and return to oven for a further 15 to 20 minutes.
Serving note: Serve warm or cold with ice-cream and or cream