Bake a Lumberjack cake

Well, the stars aligned just right. I had all the ingredients (well, mostly), so I decided to just mix one up. I didn’t have any vanilla, so I substituted almond flavoring, and I had to make a substitution for the self-raising flour as well. Despite all of that, it turned out really nice. I had a small piece to try it, and now I think I’ll pass it on to a neighbor (I’m trying to be good!)

I think next time I may add pecans to the topping, and maybe to the batter as well. I may also add more dates and apples (or just larger ones), but all in all a very tasty cake and well worth the wait!

.... I had 2 requests for separate functions this week, for this cake. Obviously it was a huge hit the first time!

The kitchen just smells divine…....

This sounds so good, I’ve got to try it!

2 medium apples
185g dates, stoned and chopped
1 teaspoon bicarbonate of soda
1 cup of boiling water
125g butter
1 cup of sugar
1 egg
1 teaspoon vanilla essence
1 1/2 cups self raising flour

For the topping:
100g butter
1/2 cup milk
3/4 cup brown sugar
150g shredded coconut

Preheat the oven to 180C and butter a 20cm non stick springform cake tin

Peel, core and chop the apples, then combine them with the dates, bicarb of soda and boiling water allow to cool.

Cream the butter and sugar until light, then add the egg and vanilla, beating well. Add the flour alternately with the fruit mixture.

Pour into the tin and bake for 60 minutes.

For the topping heat the butter and milk in a saucepan, then add the sugar and coconut and simmer for 2 minutes until thick.

When the cake has finished baking, remove from the oven and pour the topping over. Return to oven for 15 minutes.

Allow cake to cool in the tin, then serve warm or at room temperature….

... morning tea with friends tomorrow…