Print hero

Lumberjack cake

Serves: 12
Prep: 20
Cook: 80

    Apples and dates help to keep this cake moist and provide a full, fragrant dessert that’s satisfyingly high in fibre. A dense, sweet treat that’s sure to impress.


    • 2 green apples, peeled and diced
    • 1 cup dates, finely chopped
    • 1 tsp baking soda
    • 1 cup boiling water
    • 100g margarine
    • ½ cup sugar
    • 1 egg
    • 1 cup wholemeal plain flour
    • ½ cup self-raising white flour
    • 1 tsp baking powder
    • 3 tbs margarine, melted
    • ¼ cup brown sugar
    • ½ cup shredded coconut
    • ½ cup lite soy milk or dairy milk


    1. Combine apple, dates, baking soda and boiling water in a medium bowl. Cover and stand for 10 minutes.
    2. Cream margarine and sugar with electric mixer, until light and fluffy. Add egg and mix well. Stir through apple mixture, sifted flours and baking powder.
    3. Place mixture into greased and lined 23cm cake tin. Bake in a moderate oven, 180°C for 60 minutes.
    4. Place topping ingredients in a saucepan over low heat and stir until melted and combined. Pour over part-cooked cake and bake for a further 20 minutes or until golden.


    • The dates, apples and wholemeal flour ensure each slice of cake supplies a good source of fibre.
    • Take care to pour the topping evenly over the cake and don't forget to cook for a further 20 minutes until golden. When evenly spread, the desiccated coconut will brown nicely and the liquid topping won't soak into just one part of the cake.
    • For a different look, you can pour the cake batter into muffin moulds or a lamington tin. If you turn this cake into individual muffins, freeze any leftover muffins to use in lunchboxes later on.

    Find a recipe

    Looking for more?

    Featured recipes