Lumberjack cake
Found in some magazine in a rented unit in Townsville last year. Really moist, so if you don't plan on eating it within a day, freeze it.
Cake
125g butter
2 medium Granny Smith apples, peeled and cut into small pieces
185g dates, chopped
1 tsp bicarbonate of soda
1 cup boiling water
1 cup sugar
1 large egg
1 tsp vanilla essence
1.5 cups plain flour
Topping
1/2 cup brown sugar
60g butter
1/3 cup milk
60g dessicated coconut
Preheat the oven to 180C/355F. Grease and line a loaf tin.
Mix the apples, dates and bicarb. Pour the boiling water over the top and leave until lukewarm.
Cream the butter and sugar, then add the egg and vanilla essence. Mix well. Stir half the flour into creamed mixture, then fold in the fruit mixture. Add the remaining flour, and stir until just mixed - the batter should still be lumpy.
Pour into the tin and bake for an hour or until a skewer inserted into the centre comes out clean.
For the topping, mix the sugar with butter, milk and coconut in a small saucepan over a low heat. Spread over the cooked cake.
Return the cake to the oven, and bake for another 15 minutes until the topping is golden-brown and crunchy.This entry was originally posted at http://gurrier.dreamwidth.org/81980.html. Please comment there using OpenID.
Cake
125g butter
2 medium Granny Smith apples, peeled and cut into small pieces
185g dates, chopped
1 tsp bicarbonate of soda
1 cup boiling water
1 cup sugar
1 large egg
1 tsp vanilla essence
1.5 cups plain flour
Topping
1/2 cup brown sugar
60g butter
1/3 cup milk
60g dessicated coconut
Preheat the oven to 180C/355F. Grease and line a loaf tin.
Mix the apples, dates and bicarb. Pour the boiling water over the top and leave until lukewarm.
Cream the butter and sugar, then add the egg and vanilla essence. Mix well. Stir half the flour into creamed mixture, then fold in the fruit mixture. Add the remaining flour, and stir until just mixed - the batter should still be lumpy.
Pour into the tin and bake for an hour or until a skewer inserted into the centre comes out clean.
For the topping, mix the sugar with butter, milk and coconut in a small saucepan over a low heat. Spread over the cooked cake.
Return the cake to the oven, and bake for another 15 minutes until the topping is golden-brown and crunchy.This entry was originally posted at http://gurrier.dreamwidth.org/81980.html. Please comment there using OpenID.