Pear Lumberjack Cake
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, used 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.
SERVES: 8-10
PREP: 30 MINS
COOK TIME: 70 MINS
INGREDIENTS LIST:
CAKE
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
TOPPING
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)
Wheat-free
Vegetarian
PROMOTIONAL PRODUCTS USED:
Organics Pears
OWN Desiccated coconut
Bob’s Red Mill Flour
Oatly Oat Milk
DIRECTIONS:
Preheat oven to 180C 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.
