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Lumberjack Cake

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A classic old-fashioned lumberjack cake made with grated apples and dates for a moist, tender crumb, topped with a golden caramel coconut topping that’s rich and comforting.

Ingredients

2 large apples, grated

1 cup dates, chopped (fresh or dried)

1 teaspoon baking soda

½ cup boiling water

125g butter, melted

1 cup sugar

1 egg

1 teaspoon vanilla essence

1½ cups plain flour

1 teaspoon baking powder

1 tablespoon icing sugar (for serving)

60g butter, melted (for topping)

½ cup brown sugar (for topping)

2 tablespoons milk (for topping)

1 cup shredded coconut (for topping)

Instructions

  1. Preheat the oven to 180°C fan bake and grease and line a 22cm round cake tin.
  2. In a bowl, combine the grated apples, chopped dates, and baking soda.
  3. Pour the boiling water over the mixture, stir well, and set aside for 10 minutes.
  4. In a large bowl, whisk together the melted butter and sugar.
  5. Add the egg and vanilla essence and mix until smooth.
  6. Stir in the apple and date mixture.
  7. Sift in the plain flour and baking powder and gently fold until just combined.
  8. Pour the batter into the prepared cake tin and bake for about 55 minutes, until the cake is set and springs back when lightly pressed.
  9. While the cake bakes, mix together the topping ingredients: melted butter, brown sugar, milk, and shredded coconut.
  10. Remove the cake from the oven, spread the topping evenly over the surface, and return it to the oven.
  11. Bake for a further 20 minutes, until the topping is golden and caramelised.
  12. Cool the cake in the tin, then remove and dust lightly with icing sugar before serving.

Notes

The cake tastes even better the next day as the flavors deepen.

Add cinnamon or mixed spice for extra warmth.

Serve warm with cream or ice cream for an indulgent dessert.

Watch the topping closely near the end to avoid over-browning.

Nutrition

Find it online: https://chocolatecoveredamy.com/lumberjack-cake/