Ingredients
125g butter
and extra for greasing cake tin
2 Granny Smith apples
1 cup dates
1 tsp bicarbonate of soda
1 cup boiling water
1 cup sugar
1 egg
1 cup plain flour
½ tsp salt
½ cup brown sugar
60g butter
⅓ cup milk
1 cup shredded coconut
Equipment
- 1 cake tins
- 1 springform cake tin
- 1 oven
- 1 small saucepan
Instructions
- Butter and line four small cake tins or one 25cm springform cake tin. Preheat the oven to 180°C.
- Core and cut the apples, leaving unpeeled, cut into small cubes. Mix this with the dates and the bicarb soda and cover with boiling water. Set aside while you make the rest of the cake batter.
- Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition.
- Fold through the flour and apple mixture and spoon into the cake tin(s). Cook for 15 minutes if baking in the small tins or 25 minutes for one large tin and then remove from the oven to add the topping mixture.
- Make the topping by mixing the sugar with the butter, milk and coconut in a small saucepan and stirring until all ingredients are well incorporated.
- Spread this over the cakes and return to the oven for another 10 minutes or until the topping is golden.
Notes
Tip
A lumberjack cake is a moist apple-y, date-y cake with a delicious coconut topping.
