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Lumberjack Cake

Apple and Date Cake with Coconut topping
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course: Afternoon Tea, Dessert
Ingredients Method Notes

Ingredients
  

  • 2 Large Apples, peeled and finely chopped
  • 1 Cup Dates, pitted and chopped
  • 1 tsp Bicarb Soda
  • 1 Cup Boiling Water
  • 125 gm Butter, softened
  • 1 tsp Vanilla extract
  • 1 Cup Sugar
  • 1 Egg
  • 1 1/2 Cups Plain Flour
Topping
  • 60 gm Butter
  • 1/2 Cup Brown Sugar, firmly packed
  • 1/2 Cup Milk
  • 3/4 Cup Shredded Coconut

Method
 

  1. Line a 20cm square cake tin with baking paper
  2. Preheat oven to 180C
  3. In a bowl combine apples, dates, bicarb soda and boiling water, stand until it cools to warm.
  4. In a bowl beat the butter, sugar and vanilla until light and creamy, add the egg, beat again until combined.
  5. Stir in sifted flour and apple mixture in two batches.
  6. Pour into prepared cake pan.
  7. Bake 50 minutes turning half way.
  8. Spread with topping and bake a further 30 minutes or until the topping is golden turning half way.
  9. Remove from oven and cool in the pan.
Topping
  1. Combine butter, sugar, milk and coconut in a small saucepan, stir over low heat until butter is melted and sugar is dissolved.

Notes

Cake will keep very well for 5 days.
Suitable to freeze.