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Tuesday 3 December 2013

If you don't make this cake, you are stupid!

My mum used to make this cake all the time when I was a kid. I remember loving it  but remember it being the kind of homely cake that your friends wouldn't want to eat when they came over because it was ugly.  This also happened when I asked mum to make bird seed slice for a cake sale at school (because it was my favourite) and no one bought it. Honestly though, bird seed slice does not sound that appealing.

Anyway,besides this cake not looking that great it is the yummiest, most moist, rich and delicious cake I have ever eaten, even veganised!


The coating on top is like a coconut caramel and the actual cake is apple and date. Everything about it is perfect!




Lumberjack Cake

Ingredients:

2 Large apples (peeled, cored and chopped)
1 cup of dates (don't use majool, you can just use the cheap dried ones)
1 teaspoon bi-carb
1 cup boiling water
1 teaspoon vanilla
3/4 cup nuttelex (or any vegan butter substitute)
1 egg of egg replacer
1 cup of caster sugar
2 cups of self-raising flour

Topping:
1/2 cup nuttelex
1/2 cup non dairy milk
1/2 cup brown sugar
3/4 cup shredded coconut


Method:

Place chopped dates and apples into a bowl and add bi-carb. Cover with boiling water and set aside for 10 mins.
Line a deep cake tin (traditionally square 23cm) and pre heat oven to 180 degrees.
In a separate bowl cream nuttelex, egg replacer, vanilla and sugar.
Once apples have soaked for 10 mins add to nuttelex mixture, add flour and combine well.
The mixture is quite wet at this point.
Pour into tin and bake for 50 mins.

Topping:

Cook all topping ingredients in a pan until nuttelex is melted. Once cake is done, pour topping over and bake for 20 more minutes.







You really really need to make this cake. You will not regret it!
xx




39 comments:

  1. This cake looks so good! I was wondering if I could make this recipe using gluten free flour with some baking powder or more baking soda to replace the "self-rising flour"? Let me know!

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    Replies
    1. Thanks so much JoAnna. It tastes even better than it looks!! I honestly have not tried it with GF flour but I think it would work perfectly. The cake is very moist and almost impossible to stuff up so Im sure it would be great .Have a go! Please let me know how it goes. I would love a piccy if you take any too. x

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    2. You need to add xanthan gum to gluten free flour

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    3. I tried it with GF Self-raising flour and it was far too soggy and wouldn’t cook through properly. I had to burn the outside to get the inside to cook through. Foil may have helped.

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  2. This looks beautiful! I'd like to make this for Christmas, my vegan brother is there and he's going traveling for a year so I'd really like to bake something special that he could enjoy. Do you reckon if I made a caramel sauce to drizzle over the top, that would work with the consistency?

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    Replies
    1. The cake is very rich already with the dates and caramel on top but it's Xmas so the more decadent the better I think!

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    2. The cake is very rich already with the dates and caramel on top but it's Xmas so the more decadent the better I think!

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    3. Hehe yep, if you can't be decadent at Christmas what's the point of it?? :P

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    4. Oh and just one more question, how many days does this cake last? Ideally I'd make it on the monday to eat on wednesday. 2 days in an airtight container should be okay for a fruity cake, surely?
      -shadoes

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    5. :) The cake last well for about 5 days. As it is so moist it won't dry out! Good luck and let me know how you go!! x

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  3. Thanks, I used to make this before the millennium, lost the recipe around Y2K era.
    Good cake presentation, too!

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  4. I find the cake is even better if you soak the apple and dates for 24 hours

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  6. Is the 180 oven temperature for a standard oven or fan? Thank you

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  7. Hi im also loving the look of this cake n sounds so yummo..what do u mean when u say egg replacer plz

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  8. I am going to make this cake my dear, I don't want my family and friends to be absolute my stupidity. Lol looks great.

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  9. Thank you for this recipe, everyone loved it. No-one had it before, raved about.

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  10. What is Nuttelex please. Not sure we get this in my country is there snything else i could use instead as sooo want to try this

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    Replies
    1. Since this looks to be a butter replacement I would suggest many things could replace this since we don't get it where I live either. Avocado oil, olive oil, mashed banana, applesauce,pumpkin puree,buttermilk, Greek yogurt. LOts of options.This recipe must be modified to suit where you live since ingredients are different everywhere. I am in Canada so quite different from what is listed but I think the recipe is certainly worth making.I will adapt ingredients and since I am an avid baker this is not a big problem.

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  11. I have this on my .... *speed dial* hahaha. I had never had this type of cake before. Took it to a friend's place for dinner so everyone could try. I wish i didn't...it was that good. Thank you for the recipe.

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  12. What is nuttelex, it is not familiar to me. Than toks

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  13. I still don’t see An explanation, so…
    Nuttelex is an Australian manufacturer of margarine. First manufactured in 1932, its namesake brand is the oldest brand of margarine in Australia. From Wikipedia

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  14. Yes, nuttlex is a dairy free substitute for butter.

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  15. I am a diabetic type 2, how can I make this cake without all the sugary ingredients please?

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    Replies
    1. Hi just use any of the non sugar sweeteners most os the ingredients are fine just eat a small piece you should be fine I am type two as well

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  16. Referring to people you haven’t met &
    might be allergic to cake ingredients
    “studpid” is rude and shouldn’t have
    been published. I will never make this
    cake, I am not stupid, I just don’t like
    what you said. Not a positive way to
    promote a recipe or product.

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    Replies
    1. I tottaly agree , why offend when you can find so many positive words to promote your product? So rude , and unproductive.

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    2. Hi Forgive me but why is cake name offensive? I am intrigued! This is a very very old recipe from more than a hundred years ago…modified but do tell us why it offends. It’s a wonderful rework of it and the name is simply as it always was?

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  17. I looked at the cake ingredients to see what was so amazing simply because I couldn't believe someone would post such an obnoxious title for a cake recipe. Not impressed. Not a way to gain followers in my opinion

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    Replies
    1. I think the word ‘stupid’ was meant to be funny.
      It amazes me that you people are so easily offended.
      If you’re offended, that’s something for you to deal with yourself.
      It’s pride.
      The nicest people are unoffendable and forgive quickly.
      How about some apologies to the author?
      It’s a great recipe after all!

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  18. Do you add just the soaked fruit or the water as well?

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    Replies
    1. I made this last night and added the water as well. It is delicious, better this morning fully cooled.

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  19. Will definitely make this cake, dates give a perfectly moist cake, I’ve made a toffee cake using dates (but not apple). I have to agree with others who’ve remarked on saying people are stupid if they don’t make the cake. Really not necessary, we should always be polite and respectful.

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  20. Dying to make this cake but we don't use butter substitute where I am because it has a weird aftertaste. Can good ol butter suffice?
    Also not sure how people are offended at the word stupid. I wonder how they get through a day without feeling upset over something.

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  21. This recipe seemed so interesting & the comments so positive I was intrigued. We're not vegan & don't have the substitute ingredients so I used butter & an egg; the only tweak I made was the addition of 1 tbsp of cinnamon. The cake was delicious, moist, great flavour & texture. I'll definitely.make it again, thanks for sharing.

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