Lumberjack Cake

This amazing lumberjack cake is an absolute banger and crowd pleaser it is one of those desert style cakes but equally gorgeous with a cuppa, and incredibly easy Recipe by Annabel Langbein Essential Volume 2 page 117.

Ingredients

  • 1 Cup coarsely chopped dates and or prunes or a combination of both and crystallised ginger
  • 1 cup water
  • 1 tsp baking soda
  • 3/4 Cup Sugar
  • 220g butter diced
  • 1 egg
  • 1 tsp vanilla essense
  • 2 cups of Self raising flour or self raising gluten free flour

 

Coconut Topping

  • 50g Butter
  • 3 tbsp milk
  • 1/1/2 cups thread coconut
  • 1 cup soft brown sugar

Method

  1. Preheat oven to 160 degrees fanbake , Grease and line a 23cm springform cake tin and line the base with baking paper
  2. Place the fruit and ginger in a large pot with the water and baking soda
  3. Bring to boil and gently simmer for 10 minutes until the ginger and fruit have softened ( 10 minutes )
  4. Remove from heat and add the sugar and stir until dissolved
  5. Stir in the butter until melted then add the egged vanilla
  6. Stir in the flour until just combined
  7. Transfer to prepared tin and bake until a skewer inserted comes out clean and the top bounces back about 40 minutes

 

Coconut Topping

  1. Whilst the cake is cooking, heat the butter and milking a small pot until the butter has melted
  2. Remove from heat then stir in the coconut and sugar
  3. Spread evenly over the  cooked cake while still hot and return to the oven until the topping is lightly golden 10 to 12 minutes ( my Oven is a bit hopeless  so I used to the grill to lightly brown but just watch it carefully

 

Cool in the  cake Tin , Store in an airtight container for up to a week , Freezers well too

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