Wheat-free | Vegetarian
PREP: 30 minutes
COOK TIME: 70 minutes
This old-fashioned cake is really something special, let’s bring it back! Traditionally, Lumberjack cake is a very dense cake, made with dates, apples and a coconut topping. Packed with energy to get the Lumberjack through his day. However, I have chosen to use pears which are currently in season and abundant at the moment. I have also reduced the refined sugar content, it is still plenty sweet though! This hearty cake is full of fibre and wholesome ingredients, a nourishing and substantial snack or dessert. If Gluten-free is required, use Bob’s Red Mill 1-to-1 flour!
Team it with some warm custard, fresh cream or ice-cream if desired. I have made it in a square tin, however a round tin or even a muffin pan would also work! Sweet, moist, scrumptious, and just a little different, your family and friends are going to love it.
- 1 cup medjool dates, cubed
- 3 organic pears, peeled, cored and roughly chopped
- 1 tsp. Bob’s Red Mill bi-carb soda
- 1 cup boiling water
- 1 ½ cup OWN wholemeal spelt flour
- 1 cup OWN rapadura sugar
- 2 tsp. Simply Organic cinnamon
- 1 tsp. Very Vanilla vanilla extract
- 2 tsp. Bob’s Red Mill baking powder
- ½ cup Suncoast Gold macadamia oil
- 1 organic egg
- 1 Cup OWN desiccated coconut
- ½ cup OWN rapadura sugar
- 3 Tbsp. True Organic butter
- ½ cup milk, I used Oatly oat milk (any milk will work)
- Preheat oven to 180oC and line either a 23cm square cake tin or a round tin of similar size with baking paper.
- Place pear and dates in a large bowl and sprinkle over bi-carb soda. Cover with boiling water and set aside for approximately 10 minutes.
- Meanwhile, in a medium bowl sift flour, cinnamon, and baking powder.
- In a large bowl, using a standing mixer or electric hand mixer, beat together sugar, macadamia oil, vanilla extract and egg until light and fluffy.
- Add the soaking pear and date mixture, including the water, to the wet mix and stir until combined. Finally add the flour mix and stir until just combined.
- Pour mixture into pan and bake for about 50 minutes, or until just golden brown.
- Whilst the cake is in the oven, place all topping ingredients into a saucepan over low heat until butter melts and sugar dissolves.
- Remove cake carefully from the oven and spread topping mixture evenly over cake, then return to oven and bake for approximately 20 minutes or until topping browns.
- Allow cake to cool in pan for 5 minutes, before putting on a wire rack to cool completely.
Recipe by Laura Scherian