Rustic Australian Lumberjack Cake
This delightful Rustic Australian Lumberjack Cake is a comforting dessert that combines the sweet flavors of apples and dates with a moist cake base. Originally inspired by an old Australian recipe, I've made a few tweaks to elevate it to new heights. Perfect for afternoon tea or a cozy gathering, this super cake showcases the goodness of fruits, nuts, and coconut, promising to be a crowd-pleaser. Topped with a rich, caramelized coconut layer that transforms into a golden-brown crust, each bite is a flavorful experience. Whether enjoyed with a cup of tea or coffee, this cake is sure to become a favorite!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
apples
2 (peeled and finely chopped)
dates
1 cup (chopped)
bicarbonate of soda
1 teaspoon
boiling water
1 cup
sugar
1 cup
egg
1
vanilla extract
1 teaspoon
flour
1.5 cups (sifted)
salt
1/2 teaspoon
butter
120 g (60 g for the cake and 60 g for the topping)
pecan nuts
1/4 cup (chopped (optional))
brown sugar
1/2 cup (firmly packed)
milk
1-2 tablespoons
shredded coconut
1/2 cup
Instructions
1
Preheat your oven to 180°C (350°F).
2
Start by combining the peeled and finely chopped apples, chopped dates, bicarbonate of soda, and boiling water in a mixing bowl. Stir well and allow the mixture to cool to lukewarm.
3
While the apple-date mixture cools, line an 8-inch (20 cm) deep cake tin with baking paper.
4
In a separate bowl, cream the butter and sugar together until the mixture becomes light and fluffy.
5
Add the egg and vanilla to the butter-sugar mix and beat well to combine.
6
Sift the flour and salt together, and gradually add it to the creamed mixture, alternating with the cooled apple combination until everything is well incorporated.
7
Pour the batter into the prepared cake tin, and if desired, layer the pecan nuts on top before finalizing with the topping.
8
Bake the cake in the preheated oven for approximately 1 hour, or until a skewer inserted comes out clean.
9
For the topping, combine the butter, brown sugar, milk, and shredded coconut in a small saucepan or microwave-safe bowl. Heat gently until the butter melts and the sugar dissolves.
10
Spread the topping mixture over the hot cake once it comes out of the oven, and return the cake to the oven for an additional 20 minutes, or until the topping is golden brown.
11
Let the cake cool completely in the tin before removing and serving it. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Rustic Australian Lumberjack Cake?
It is a moist, dense cake featuring a combination of apples and dates, finished with a signature caramelized coconut topping.
What kind of apples are best for this recipe?
Any firm cooking apple like Granny Smith or Pink Lady works well to maintain texture during the long baking process.
Do I need to use fresh or dried dates?
The recipe uses 1 cup of chopped dates; typically, dried pitted dates are used as they soften beautifully when soaked in boiling water.
Why is bicarbonate of soda added to the boiling water?
The bicarb soda helps to break down the tough fibers of the dates and apples, ensuring a moist and uniform cake crumb.
How long should I let the fruit mixture cool?
Allow the apple, date, and water mixture to cool until it is lukewarm before adding it to the creamed butter and egg mixture.
Can I make this cake gluten-free?
Yes, you can substitute the 1.5 cups of regular flour with a gluten-free all-purpose flour blend.
What size cake tin should I use?
An 8-inch (20 cm) deep cake tin is recommended to accommodate the height of the cake and the topping.
How do I know when the cake is fully baked?
The cake is ready when a skewer inserted into the center comes out clean after approximately 1 hour of initial baking.
Are the pecan nuts mandatory?
No, the 1/4 cup of chopped pecan nuts is optional and can be omitted or replaced with other nuts like walnuts.
What is the purpose of the coconut topping?
The topping creates a rich, caramelized golden-brown crust that provides a sweet contrast to the moist fruit base.
Can I use desiccated coconut instead of shredded?
Yes, though shredded coconut provides a more substantial texture that is traditional for a Lumberjack cake.
How should I store the Lumberjack Cake?
Store the cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.
Can I freeze this cake?
Yes, this cake freezes very well. Wrap it tightly in plastic wrap and aluminum foil before freezing.
What is the correct oven temperature for this cake?
The oven should be preheated to 180°C (350°F) for both the initial bake and the final browning of the topping.
What is the total baking time?
The total time is about 1 hour and 20 minutes: 1 hour for the cake base and an additional 20 minutes for the topping.
Why is it called a 'Lumberjack' cake?
It is traditionally known as a hearty, energy-dense cake that was popular for providing long-lasting sustenance.
Can I use a different nut instead of pecans?
Walnuts are a classic alternative that pairs exceptionally well with the dates and apples in this recipe.
Is this recipe dairy-free?
No, it contains butter and milk. You can substitute these with plant-based butter and nut milk for a dairy-free version.
Can I use other fruits besides apples?
Pears are a common substitute for apples in this style of cake and offer a similarly delicious result.
What does 'creaming' the butter and sugar mean?
It means beating the room-temperature butter and sugar together until the mixture is light, fluffy, and pale.
Do I really need to sift the flour?
Sifting is recommended to remove lumps and aerate the flour, which helps create a better texture in the cake.
Can I use white sugar for the topping?
The recipe calls for brown sugar because it provides the molasses flavor needed for the caramelized effect.
What is the best way to serve this cake?
It is delicious on its own, but can be elevated with a dollop of whipped cream or a scoop of vanilla ice cream.
Why didn't my topping turn golden brown?
If the topping isn't browning, you may need to bake it for a few extra minutes or ensure your oven is truly at 180°C.
Can I use a square tin instead of a round one?
Yes, a similar-sized square tin works well, though you may need to adjust the baking time slightly.
How do I prevent the cake from sticking to the tin?
Always line the base and sides of the tin with baking paper (parchment paper) as instructed.
Can I make this cake a day in advance?
Yes, this cake actually improves in flavor and texture if made a day ahead and allowed to sit.
Is the vanilla extract essential?
While it adds a lovely depth of flavor, the cake will still be delicious if you happen to run out.
Should I use salted or unsalted butter?
The recipe calls for 120g of butter; unsalted is usually preferred in baking, but if using salted, you can reduce the added salt.
What makes this version 'rustic'?
The rustic feel comes from the roughly chopped fruits and nuts and the craggy, toasted coconut topping.