Sunday, 6 October 2013

Lumberjack Cake

 Cutting up the apples
 dates & applies cut up
 The fruit mixture when its cooked
Cake out of the oven and ready to eat

Lumberjack Cake

Fruit Mixture
2 large Granny Smith cooking apples diced
250 pitted dates
1 teaspoon Bi-carb soda
1 cup hot water
Place apples, dates and water into saucepan and bring to the boil, turn off heat, add bi-carb soda, stirring well. Allow to cool approx 2 hours (this can be done the day before and can be done in a microwave on high for 5 minutes).

Cake Mixture
125g butter or margarine
1 teaspoon vanilla essence
1 cup sugar
2 eggs
1 ½ cups Plain flour
Pre-heat oven 180°C. Line bottom and sides of 20cm square tin with Glad baking paper.
Place sugar and butter/margarine into a bowl and mix well together than add vanilla and eggs. When mixed add fruit mixture and then sifted flour.
Place mixture into prepared tin, cook in oven for 50 minutes or until cake springs back when tested.
Remove from oven and spread with topping, place back in oven for approx 15 minutes or until topping is golden brown. Oven may be turned up to 190°C for this process.

60g butter
½ cups (100g) firmly packed brown sugar
½ cups (125ml) milk
⅔ cups (50g) shredded coconut

Combine ingredients in medium saucepan using wooden spoon stir topping mixture over low heat until butter is melted and sugar dissolves.

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