Recipe: Lumberjack Cake
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The perfect picnic cake, this old-school recipe is a crowd pleaser.
INGREDIENTS
- 2 large Granny Smith apples, peeled and finely chopped
- 1 cup dates, chopped and pitted
- 1 teaspoon bicarbonate of soda
- 1 cup boiling water
- 125 grams unsalted butter at room temperature 1 cup caster sugar
- 1 teaspoon of good quality vanilla extract 1 egg
- 1 1⁄2 cups plain flour
- 1/3 cup walnuts, chopped
TOPPING
- 60 grams unsalted butter 1⁄2 cup milk
2/3 cup shredded coconut 1⁄2 cup brown sugar
METHOD
- Preheat your oven to 180 degrees. Grease a 19cm square cake pan and line the base with baking paper.
- In a bowl, combine the apples, dates, soda and boiling water. Stir and cover and allow to stand until warm.
- In the meantime, beat the butter, sugar and extract until light and fluffy. Add the egg and beat until well combined. Stir in the sifted flour alternately with the apple mixture and mix until well combined. Stir through the walnuts.
- Transfer the mixture to the prepared pan and even out. Bake for 50 minutes and then spread with the topping. Bake for a further 30 minutes or until the topping is golden brown. Cool the cake in the tin.
TOPPING
- Combine the butter, milk, sugar and coconut in a small saucepan. Stir over low heat until the butter is melted and the sugar is dissolved.
Recipe adapted from the Australian Women’s Weekly
CREDITS
STYLING Belinda Neame
PHOTOGRAPHY Tim Bean Photography
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