LUMBERJACK CAKE

My friends Lauren and Dan Gutter told me about this cake they had many times in Australia. It seems to also have roots in Canada but none of us had ever heard of it. It’s moist and flavourful with apples and dates — perfect for Rosh Hashanah. To make it dairy-free use extra virgin olive oil in the cake instead of butter (beat oil with sugar and egg), and in the topping use coconut milk instead of cream (omit butter).

6 oz pitted dates, cut into small pieces (about 1 cup) 1 cup boiling water 3/4 tsp baking soda 2 medium apples, peeled, cored and diced (about 1 1/2 cups) 1/2 cup butter 1 cup sugar 1 egg 2 tsp pure vanilla extract 1 1/2 cups all-purpose flour 1 tsp baking powder 1/4 tsp kosher salt

topping:

1/4 cup butter 1/3 cup whipping cream 2/3 cup packed brown sugar 1 cup large flaked unsweetened coconut (or any kind)

1. Place dates and boiling water in a bowl. Sprinkle with baking soda and stir together well. Stir in apples. Let sit 10 minutes. Reserve.

2. Beat butter and sugar in a mixer about 5 minutes until white and light. Beat in egg and vanilla.

3. Whisk together flour, baking powder and salt in a bowl.

4. With a wooden spoon, mix fruit with the liquid into butter mixture. Stir in flour. Combine well. Transfer batter to a buttered 9-inch spring form pan lined with parchment paper. Place pan on a baking sheet (in case pan leaks). Bake in a preheated 350F oven 35 to 40 minutes until firm to the touch on top.

5. Bring butter, cream and sugar to the boil in a small saucepan. Stir in coconut. Spread over cake and return to oven for 10 to 15 minutes until topping browns and a cake tester comes out dry.

one 9-inch cake