Sunday, April 25, 2010
An oldie but a goodie - Lumberjack cake
My Mum came across this recipe in a Woman's Day (or something like that) in the late 80's. It was suggested in the article that Lumberjack cake was far better than any chocolate cake. Even then I thought that was a pretty big call but it's almost true. It is deliciously moist and tastes better for days after it is made. If it lasts that long, of course. I couldn't even tell you how many times I've made this cake. It was my best seller at the markets. Each month I would get more and more people asking me for this cake (my flourless chocolate came in at a close second)so it must be pretty good! This is going to sound totally disgusting but when I was in my 20's and I'd had a big night, if there was a slice of this in the fridge, I'd put it in a bowl and douse it in milk like it was cereal. One word - Heaven!
I always make this cake the day before I serve it. I think it tastes better the next day after it's been in the fridge but it's totally up to you. It tastes good straight from the oven too!
Take 125g butter out of the fridge, chop up and place in a large bowl, set aside to use later.
Chop up 200g pitted dates and 2 large delicious apples (skin and core removed and finely chopped) place in a bowl. Add 1 teaspoon of bicarb soda and 1 cup of boiling water. Cover and stand until warm (about 10 mins or so).
Pre-heat oven to 180C and line your cake tin with baking paper.
Beat the butter that you had put aside with 1 teaspoon vanilla essence and 1 cup raw sugar (I usually put a little less). Use an electric mixer until light and creamy. Add 1 egg, beat until combined. Stir in 1 and 1/2 cups sifted plain flour alternatively with the apple/date mix, then pour into prepared pan. Bake for 50 mins. Around the 40 min mark, get your topping ready.
In a small saucepan combine 60g butter, 1/2 cup brown sugar, firmly packed, 1/2 cup milk and 2/3 cup shredded coconut. (I didn't have any shredded coconut in the cupboard so I used desicated instead - It doesn't alter the flavour, just the look). Stir over a low heat until butter is melted and sugar is dissolved. Set aside until cake is out of the oven, spoon over topping carefully and bake in the oven for a 30 mins until topping is a lovely golden brown.
Enjoy on its own or with some cream. Freeze it in pieces. Keeps in the fridge for days.