One-pot lumberjack cake - Eat Well Recipe
This brilliant cake takes its cue from the wonderful boiled sultana cakes of old - with the addition of a crunchy topping. The one-pot method guarantees a moist result. If you don't like ginger, use dates, prunes or dried apricots instead.
For the cake
| 1 cup | Crystallised ginger, or dried fruit, such as dates, coarsely chopped |
| 1 cup | Water |
| 1 tsp | Baking soda |
| ¾ cup | Sugar |
| 220 g | Butter, finely chopped |
| 1 | Egg |
| 1 tsp | Vanilla extract |
| 2 cups | Self raising flour |
For the coconut topping
| 50 g | Butter |
| 3 Tbsp | Milk |
| 1 ½ cups | Shredded coconut (Main) |
| 1 cup | Soft brown sugar |
Directions
- Preheat oven to 160C fanbake. Lightly grease a 23cm-diameter springform cake tin and line the base with baking paper. Place ginger or dried fruit in a large pot with the water and baking soda, bring to a boil and simmer gently until the ginger or fruit is softened (10 minutes).
- Remove from heat, add sugar and stir to dissolve. Stir in butter until melted, then egg and vanilla. Stir in flour until just combined. Spoon into prepared tin and bake until the top bounces back when pressed and a skewer inserted into the centre comes out clean (about 40 minutes).
- While cake is cooking, make topping by heating butter and milk until butter has melted. Remove from heat then stir in coconut and sugar. Spread evenly over cooked cake while still hot and return to oven until topping is lightly golden (10-12 minutes). Cool in tin. Store in a sealed container for up to a week.
More picnic cake recipes from Annabel
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