Lumberjack Cake

This cake has serious currency in a baking repertoire. If, in your lifetime, you learn how to make very few cakes, this should definitely be one of them. Its appearance is understated, with all its moist, dense, puddingy goodness hiding under a golden coconut caramel crust and sides so deeply caramelised that you could almost mistake them for being burnt … but no. Dive inside and you have apples and dates, something wholesome and robust, perhaps even a cake cousin to the Anzac biscuit (see here).

FEEDS UP TO 16

DATE & APPLE MIXTURE

300 g (10½ oz/1 ¾ cups) pitted dates

1½ teaspoons bicarbonate of soda (baking soda)

375 ml (13 fl oz/1 ½ cups) boiling water

3 apples, peeled, cored & cut into 1 cm (½ inch) dice

CAKE BATTER

180 g (6½ oz) unsalted butter, softened

330 g (11½ oz/1 ½ cups) caster (superfine) sugar

1½ teaspoons vanilla extract OR vanilla essence

½ teaspoon salt

2 eggs

330 g (11½ oz/2 ¼ cups) plain (all-purpose) flour, sifted

TOPPING

100 g (3½ oz) unsalted butter

150 g (5½ oz/²/₃ cup) firmly packed soft brown sugar

180 ml (6 fl oz/¾ cup) milk

150 g (5½ oz/about 1 cup) dried shredded coconut

¼ teaspoon salt

METHOD

Preheat the oven to 160°C (315°F) fan-forced. Turn the base of a 24–25 cm (9½–10 inch) springform tin upside down, so it no longer has a lip. Place a piece of baking paper over the base, then clamp the ring around it to secure. Grease the ring, then cut strips of baking paper to line the side with a 2 cm (¾ inch) overhang.

To make the date and apple mixture, combine the dates, bicarbonate of soda and boiling water in a medium mixing bowl – it should fizz up a bit. Stir and allow to sit for about 15 minutes, then transfer to a food processor and pulse into a rough purée. Stir in the apples, to cool the mixture slightly, and set aside.

To make the cake batter, combine the butter, sugar, vanilla and salt in a medium mixing bowl, and beat with an electric mixer on the highest speed until light and fluffy. Add the eggs one at a time, beating well between each addition, then fold in the flour. Add the reserved date and apple mixture, and fold to combine. Pour the mixture into the prepared tin. Bake for 50–60 minutes, or until an inserted skewer comes out clean. Remove the cake from the oven, and carefully set on a heatproof surface. Do not turn off the oven.

Meanwhile, combine all the topping ingredients in a small non-stick saucepan over medium heat. Cook and stir for about 5 minutes until the mixture is golden, sticky and only the slightest bit runny. Gently spread evenly over the top of the cooked cake, and return to the oven to bake for another 30 minutes, or until a deep golden brown.

Allow the cake to cool in the tin for 5 minutes, before releasing the ring and sliding the cake onto a wire rack. Cool completely, before cutting with a serrated knife and serving.