Lumberjack Cake - New Zealand Women's Weekly Way (with my twist)

I really felt like lumberjack cake. Can't explain why. Especially when it's been over 3 years since I had lumberjack cake.

This was a bit of different recipe from most lumberjack recipe with the addition of the dried apricots, which add that little za za zoom to the cake. My little twist was using palm sugar instead. Hmmm I wonder what buttermilk would be like with the caramel?

The best part about this cake is that it is meant to be eaten a couple of days later.It's dense and moist. Perfect cake for the coming winter days.

Slice of this with double cream and a cup of tea. Thanks, I will.

New Zealand Women's Weekly Lumberjack Cake

2 Granny Smith apples, diced

1 cup dates, chopped

1/2 cup dried apricots, chopped

1 tsp bi carb soda

3/4 cup boiling water

1 cup sugar

125g butter

1 egg

1 1/2 cups self raising flour, sifted

1 tsp vanilla essence

TOPPING

60g butter

1/2 cup brown sugar, lightly packed

1/2 cup milk

1/2 cup shredded coconut

Method:

1. Grease or line a 24cm cake tin.

2. Combine the apple, dates, apricots and bi carn soda in a pan and cover with the boiling water. Bring the pan to the boil. Turn off the heat and stand until cold.

3. Preheat oven to 180C.

4. Beat the butter, sugar and vanilla essence in a large bowl until light and creamy. Add the egg and beat until well combined.

5. Fold the flour and the fruit mixture alternately into the creamed butter.

6. Pour the mixture into the cake tin. Bake in the oven at 180C for 40 minutes.

7. While the cake is baking, combine all the topping ingredients into a saucepan.Stir over a low heat until the butter and sugar have melted.

8. Remove the cake from the oven and spread the topping evenly on top of the cake.

9. Bake for a further 30 minutes or until the topping is golden brown.

10. Cool the cake in the tin on a rack before serving.