Friday, July 30, 2010

Recipe for Lumberjack Cake

I've just made this cake which was a total hit at Nic's work smoko today. Not only did it look a million dollars it tasted damn good and was nice and moist in the centre. Phew! Thats always a worry first time you try a new recipe. Word is Nic was OK to leave his company but I had to remain on smoko cake baking duty! I guess this is a sure fire recipe.

Sometimes I follow recipes and wonder why the recipe says "do this, do that" but you never know why so have added in some tips. Enjoy.

Lumberjack Cake

2 apples, peeled, cored & diced

1 cup dates chopped

½ cup dried apricots chopped

1 tsp baking soda

1 cup boiling water

1 cup lightly packed brown sugar

75g unsalted butter

150ml vege oil (canola, sunflower)

1 egg

1 ½ cups wholemeal flour

1 heaped tsp baking powder

1 tsp vanilla essence


60g unsalted butter

½ cup lightly packed brown sugar

½ cup milk

½ cup shredded coconut

Line a 20cm round spring tin with baking paper or spray heavily with oil. Turn oven to 180C no fan.

Combine apples, dates, apricots in a glass or metal bowl (retains heat) and add baking soda and cover with the freshly boiled water. Leave for an hour to cool.

Beat butter, sugar & essence in bowl for 5 mins until fluffy. Add egg and beat until combined but don’t overdo.

Add flour & baking powder (don’t ever bother sifting wholemeal as its chunky anyway and adds volume) & mix with a folding action.

Pour mixture into tin. Bake in oven at 180C for 40 mins. Check at 30mins if your oven runs a bit hot.

While cake is baking, make topping by combining butter, sugar, milk & coconut in a saucepan. Stir over a low heat until sugar is dissolved.

Remove cake from oven & spread with topping. Also sprinkle 3 tbsp of Auntys Muesli on top as done in the pictured cake. Bake for a further15-20mins or until topping is brown.

Remove cake from tin after cooling for 15 mins.

Serve in generous portions.

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