This cake is a real treat - it's all about the combination of flavors and moist texture. Wonderful with a cup of tea after some hard endeavours - such as clearing up the Winter garden ready for Springtime. When serving add a big dollop of fresh cream!
Some people believe that the cake originates from Canada where it was consumed by lumberjacks to give them a high-energy boost to sustain them while they worked out in the forests.
Preparation time 30 minutes, cooking time
1 hour 10 minutes. Serves 12
- 2 Large apples (400g) peeled,cored and chopped finely
- 1 Cup (200g) finely chopped dried dates
- 1 Teaspoon bicarbonate of soda
- 1 Cup (250ml) boiling water
- 125g butter, softened
- 1 Teaspoon vanilla extract
- 1 Cup (220g) caster sugar
- 1 Egg
- 1 ½ cups (225g) self-raising flour
1. Preheat oven to 180°C/160°C fan-forced. Grease deep 23cm square cake pan; line base and sides with baking paper.
2. Combine apple, dates and soda in large bowl, add water. Cover: stand 10 minutes.
3. Meanwhile, beat butter, extract, sugar and egg in small bowl with electric mixer until light and fluffy. Add butter mixture to apple mixture: stir in sifted flour in two batches.
4. Pour mixture into pan, bake 50 minutes.
5. Make topping (below). Remove cake carefully from oven. Carefully spread warm topping evenly over cake; bake a further 20 minutes or until topping has browned.
6. Stand cake 5 minutes then turn onto wire rack: turn cake top-side up to cool.
- 60g Butter
- ½ cup (100g) firmly packed
- brown sugar
- ½ Cup (125ml) milk
- 2/3 Cup (50g) shredded coconut
Stir ingredients in medium saucepan over low heat until butter melts and sugar dissolves.