Australian Lumberjack Cake
Posted by Tuddles Sun, 15 Feb 2004, at 7:26 a.m.
This moist, "full of flavor" cake is perfect any time of day. The rich topping
imparts a delicious richness that makes the cake quite festive. It keeps
beautifully for several days and is lovely served warm with cream or ice-cream.
FOR THE CAKE:
2 medium apples
185g. (6 oz) dates, stoned and chopped
1 teaspoon bicarbonate soda
1 cup of boiling water
125g. (1/2 cup) butter
1 cup of sugar
1 teaspoon vanilla essence
1 1/2 cups flour
FOR THE TOPPING:
100g. (3 1/2 oz) butter
3/4 cup brown sugar
1/2 cup milk
150g. (5 oz) shredded coconut
Preheat the oven to 180C (350F) and butter a 24cm. (9") non-stick, springform
Peel, core and chop the apples then combine the chopped apples, dates,
bicarbonate of soda and boiling water and allow the mixture to cool.
Cream the butter and sugar until light then add the egg and vanilla, beating
well. Add the flour to the butter mixture, alternatively with the fruit mixture.
Pour into a buttered 24cm. (9") cake tin and bake at 180C. (350F) for 60 mins.
Meanwhile, make the topping. In a saucepan, heat the butter and milk then add
the sugar and coconut and simmer for two minutes until thick.
When the cake has finished baking, remove from the oven and pour the topping
over. Return the cake to the oven for 15 minutes. If necessary, grill the top of
the cake to darken the color of the topping.
Allow the cake to cool in the tin then serve warm or at room temperature.