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Lumberjack Cake

Published on Dec 12, 2015

I'm not sure how this recipe developed, I guess we all have our own favourite version. My best tip, use long shredded coconut for the topping, and fluff it up with a fork so it stands tall and bakes crispy

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1.

Lumberjack Cake

 with butterscotch sauce
2.

An old fashioned apple and date cake

I used Granny Smith apples from our orchard
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4.

The Fruit mix

  • 1 cup pitted, chopped dates
  • 1 tsp bicarb soda
  • 1 cup boiling water
  • 2 apples peeled and chopped
  • Steep ingredients in boiling water for 10 minutes
5.

The Cake mix

  • 2 eggs
  • 1 cup caster sugar
  • 125 g butter, softened
  • vanilla
  • 1 1/2 cups plain flour
6.

beat the eggs, sugar and butter in a mixer until fluffy. add the vanilla, then sift in the flour.

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I was phoning Tash to check oven temp, but the recipe is foolproof!

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  • Mix cake and fruit mix together
  • Pour into lined 20cm springform tin
  • Bake at 180C for 45-50 minutes
  • Remove from oven and cover with topping
  • Don't be alarmed at the 'wetness' of the mixture as you pour it in
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14.

Coconut topping

  • 100g butter
  • 1/2 cup milk
  • 1/2 cup brown sugar
  • 1 cup shredded coconut
  • Melt together and pout over the cake. Return to oven and bake a further 30m
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18.

Butterscotch sauce

 melt 125 g butter, 1 cup fresh cream and 1 cup brown sugar. stir on heat
Photo by k8southern
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