I am unsure how this cake was named Lumberjack one can only presume someone made it for a Lumberjack !! Anyway name aside its quite the cake and one of the easiest cakes around. all made in one pot. Serve with some plain or mixed spiced yoghurt, it can be stored in an airtight container for up to a week but it will be gone from your cupboards all before then. This recipe is from Annabel Langbein ( Essential’s vol 2 )
Ingredients
- 1 cup coarsely chopped dates
- 1 cup water
- 1 tsp baking soda
- 3/4 cup of sugar
- 220g Butter, diced
- 1 egg
- 1 tsp vanilla essence
- 2 cups self raising flour
Coconut topping
- 50g butter
- 3 tbsp milk
- 1 1/2 cups thread coconut ( you can use desiccated coconut if you don’t have any thread )
- 1 cup soft brown sugar
Method
- Preheat oven fan forced 160 degree’s
- Grease and line a 23cm tin with baking paper
- Place the dates and water and baking soda in a pot . Bring to boil and simmer gently for 10 minutes until the dates are soft
- Remove from the heat and add the butter and sugar and stir to dissolve
- Add the egg and vanilla
- Stir in flour until just combined
- Transfer to a prepared tin and bake until a skewer inserted in the centre comes out cleaning the top bounces back when pressed ( about 40 minutes )
- While the cake is cooking make the coconut topping
- Heat the butter and milk in a small pot ( or use the pot from the cake batter to reduce dishes !!)
- once the butter has melted Remove from the heat and add the coconut and sugar
- Spread evenly over the cooked cake while it is still hot and return to the oven until the topping is lightly golden ( 10 minutes )
- Cool in tin .
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