Lumberjack cake

Packed with fruit, this dense and moist lumberjack cake is full of enough energy and fibre to get you through to lunch, even if you do have to lop down a few trees in the meantime.

  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
  • Print


  • 1/2 cup brown sugar
  • 3 tablespoon butter
  • 1/3 cup milk
  • 3/4 cup shredded coconut
Lumberjack cake
  • 2 medium granny smith apples, peeled, cored and cut into small pieces
  • 1 1/2 cup chopped dates
  • 1 teaspoon bicarb soda
  • 1 cup boiling water
  • 125 gram butter, plus extra to grease tin
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup plain flour, sifted
  • 1/2 teaspoon salt


Lumberjack cake
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease tin and line with baking paper. In bowl mix apples and dates with bicarb soda. Pour boiling water over and leave to cool until lukewarm.
  • 2
    Beat butter and sugar until pale and fluffy. Add egg and vanilla and beat well. Stir flour into mixture alternately with apple and date mixture.
  • 3
    Pour into tin and bake 1 hour or until skewer inserted in middle comes out clean.
  • 4
    To make topping: mix brown sugar, butter, milk and coconut in small saucepan over low heat until butter melts. Spread over cooked cake.
  • 5
    Return cake to oven and bake another 15 minutes until topping is golden brown and crunchy; let cool before slicing.

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