How to Bake Lumberjake Cake

by Sunny Flemingo

The delicious and moist cake is a cross between apple cake and sticky date pudding and the presence of toasty crunchy coconut add a gorgeous texture ......Its a knockout .........

Supplies

  • 400 Grams Apples, peeled, cored & finely chopped
  • 1 Cup Finely chopped dried dates
  • 1 Teaspoon Bicarb Soda
  • 1 Cup Boiling water
  • 125 Grams Butter, softened
  • 1 Teaspoon Vanilla Essence
  • ½ Cups Raw / caster Sugar
  • 1 Egg
  • 1 ½ Cups Plain Flour
  • Topping
  • 60 Grams Butter
  • ¼ Cups Brown Sugar
  • ½ Cups Milk
  • ⅔ Cups Shredded Coconut
  • Instructions

    Step 1

    Preheat oven to 180C/160C fan forced. Grease cake pan. Combine apple, dates and soda in a large bowl. Add boiling water.

    Step 2

    Allow the mixture to stand for 10 minutes

    Step 3

    Meanwhile, beat butter, vanilla essence, sugar and egg in a small bowl until light and fluffy.

    Step 4

    Add creamed butter mixture to apple and date mixture. Using a wooden spoon, stir the flour with the mixture till well combined.

    Step 5

    Step 6

    Place the mixture into the baking pan. Using a spatula- smooth the top of the mixture. Place it in the oven for 50 minutes or until cooked through.

    Step 7

    While the cake is baking - let's make the coconut topping.

    Step 8

    In a microwave safe bowl add all the topping ingredients. Cook uncovered on HIGH (100%) for about 1 minute or until butter melts and sugar dissolves

    Step 9

    Remove cake carefully from oven, using a spatula, spread warm topping evenly on the cake. Return the cake to the oven. Bake for 20 minutes or until topping has browned. Allow it to cool.