When Autumn comes around all I want to do is bake apples into cake, it’s a sure fire way to feel Autumnal as well as providing sustenance on cold nights. Lumberjack Cake is packed full of sweet apple, syrupy dates, spiced with cinnamon and topped with fragrant shredded coconut.
I had this cake in a cafe recently, actually I tell a big fat lie. Mr ordered this cake in a cafe recently (I had a bacon sandwich…) and I stole a bite, ok two bites, because it looked and sounded so good. It was so good with a strong cup of coffee. I love to recreate things I’ve eaten in the great outdoors and this cake went straight to the top of the ‘to bake’ list.
From my research it seems this cake comes from Canada, named after woodcutters, maybe because it is excellent sustenance to keep them going through til lunch? It’s certainly a hearty and filling cake and definitely keeps hunger pangs at bay for a few hours.
It’s a perfect cake for Bonfire Night, it is a sturdy cake that travels well – great to eat whilst watching fireworks and a lovely alternative to Parkin.
makes one 20cm round cake
2 eating apples, diced in to 1cm pieces
120g dates, roughly chopped
1 tsp cinnamon
1/2 tsp bicarbonate of soda
200ml boiling water
175g softened butter
200g light brown sugar
1 tsp vanilla essence
2 large eggs
200g plain flour
1 tsp baking powder
100g unsweetened desiccated coconut
4 tablespoons of maple syrup or honey
splash of boiling water
Preheat your oven to gas mark 4 / 170c.
Grease and line a 20cm round cake tin.
Soak the apples and dates in boiling water with the bicarbonate of sofa and cinnamon for 15 – 20 minutes.
Cream the butter and sugar then add in the vanilla and mix in the eggs one by one til the mixture is light and fluffy. Pour in the apple and date mixture (water and all) in to the butter mixture and mix well, it may look quite curdled but don’t worry, this is ok. Then gently fold in the flour and baking powder.
Pour into your prepared cake tin and bake for 45minutes or until it is cooked throughout.
Whilst it is baking make up the coconut mixture. Mix the coconut with the honey and then add a small amount of boiling water so it is easy to top the cake with.
After 45 minutes of baking top the cake with coconut and bake for a further 10 minutes, keeping an eye to make sure the coconut doesn’t burn.
Remove from the oven, leave to cool in the tin for at least 15 minutes, remove and slice into it. Serve with some cold double cream or a scoop of clotted cream.