Lumberjack Cake

The Monty Python  skit - I'm a lumberjack and I'm ok is invariably trotted out whenever I serve this cake. The skit  is possibly only known to persons of a certain age, however, we all think we are amusing and that too is ok.

I think of this as one of the best cakes in my collection. It has a luscious caramel flavour, the cake is dark and moist and the topping has a nice crunch. This cake keeps and cuts well, and can be warmed in the microwave. I often make this for a dessert, particularly when I want something that I can make in advance. It is best stored in an airtight container and not refrigerated. Serve with cream/icecream

a few pictures to show you how to make lumberjack cake

Put apples, dates and water in to a saucepan, bring to boil. Remove from heat, add bicarbonate of soda and allow the mixture to cool.

Cream butter and brown sugar until fluffy, add egg and vanilla and beat well.

Stir in flour, add apple and date mixture and mix well.

Spoon the cake mixture into a greased and lined cake tin. Bake.

Make topping

Gently spread the topping over the cake and continue baking until the topping is golden brown.

Lumberjack Cake

Ingredients

Cake 2 apples, peeled, cored and cut into small pieces 200g pitted dates*, chopped into small pieces ¾ cup water 1 teaspoon bicarbonate soda 125 g butter, soft ¾ cup brown sugar 1 egg 2 teaspoons vanilla essence 1 ½ cups plain flour

Topping ½ cup brown sugar 60 g butter 1/3 cup milk ¾ cup shredded coconut Place ingredients in a saucepan and heat until butter has melted. Mix well. Allow to cool for a few minutes.

This cake tends to stick so if using a conventional round/square tin I suggest that you use non-stick baking paper on the sides and bottom. I use a springform pan and only line the bottom, loosen the sides with a knife and then remove the sides.

Method

Put apples, dates and water in to a saucepan, bring to boil. Remove from heat, add bicarbonate of soda and allow the mixture to cool.

Cream butter and brown sugar until fluffy, add egg and vanilla and beat well.

Stir in flour, add apple and date mixture and mix well.

Spoon the cake mixture into a greased and lined cake tin.

Bake cake in 170 deg C oven for about an hour or until the cake is almost cooked when tested with a skewer. It may need a little longer depending on the size of the tin. If the cake is starting to get too coloured cover with foil and reduce the oven temperature.

Gently spread the topping over the cake and continue baking until the topping is golden brown, approximately 15 minutes.

The topping needs to cool and set before removing cake from the tin. Allow to cool, loosen sides with a knife/spatula. To prevent the topping sticking to the cake cooler, place a piece of paper over the top of cake before turning out onto a plate and then flip/invert cake onto a cooling rack.