Lumberjack Cake Recipes

LUMBERJACK CAKE

Steps:

• Preheat oven to 180°C fanbake. Grease and line a 22cm round cake tin.
• Add apples, dates and baking soda to a bowl. Pour in boiling water, mix together and set aside while you make the batter. (10 mins)
• Melt butter in a large microwave proof bowl, pour in sugar and whisk together. Crack in the egg and a teaspoon of vanilla then mix again.
• Add the apple and date mixture and sift in the flour and baking powder. Fold everything together until just combined.
• Pour into prepared cake tin and bake for 55 minutes. (or until cake springs back when you press it)
• Topping: Add all of the ingredients to a bowl and mix together.
• Remove the cake from the oven and carefully spread the topping over the cake. Return to the oven and bake for another 20 minutes.
• Remove from the oven and leave the cake in the tin to cool, then turn out and place on a serving plate.
• Dust the cake with icing sugar before serving.

LUMBERJACK CAKE

Steps:

• Heat oven to 350°F.
• Prepare batter for 1 cake mix as directed on package; pour into 2 greased and floured 8-inch round pans. Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes 10 min. Remove from pans to wire racks; cool completely.
• Meanwhile, wash and dry cooled cake pans before greasing and flouring them for reuse. Prepare batter for second cake mix; blend in 1/2 tsp. food coloring. Pour into prepared pans. Bake and cool as directed for first 2 layers.
• Microwave unsweetened chocolate in large microwaveable bowl on HIGH 1-1/2 min. or until completely melted, stirring every 30 sec. Cool 5 min. Add sugar, butter and vanilla. Gradually add milk, beating after addition until frosting is light and fluffy.
• Spoon 2 cups frosting into separate bowl; stir in remaining food coloring.
• Stack black cake layers alternately with red cake layers on serving plate, spreading about 2/3 cup black frosting between each layer.
• Spoon 1/2 cup of the chocolate frosting into resealable plastic bag; reserve for later use. Frost top and sides of cake with remaining chocolate frosting.
• Use toothpick to circular lines in frosting in top of cake to resemble top of tree stump. Draw additional lines in frosting in sides of cake to resemble tree bark. Cut small piece off one bottom corner of frosting-filled bag; use to pipe knobs of frosting around base of cake to resemble tree roots as shown in photo.

LUMBERJACK CAKE

Steps:

• Combine apples, dates, bicarb soda and water.
• Allow to cool to lukewarm.
• Line an 8" 20cm deep cake tin.
• Heat oven to 180 degrees C.
• (350 degrees F).
• Cream butter and sugar until light and fluffy.
• Add egg and vanilla and beat well.
• Sift flour and salt, beat in alternately with apple mixture.
• Pour into tin and bake for approximately 1 hour or until cooked.
• (layer pecan nuts on top pf cake before pouring topping on) Topping: Make topping by combining butter, sugar, milk and coconut.
• Use the microwave or the stove top.
• Heat over low temp till butter and sugar is melted.
• Spread over hot cake and return to oven for a further 20 minutes or until topping is golden brown.

LUMBERJACK CAKE

Steps:

• Chop the dates, by cutting them into medium sized pieces using scissors.
• Combine the apple, dates, baking soda and boiling water and let cool. Cream the shortening and white sugar until fluffy. Add the egg and vanilla to the creamed shortening. Mix the flour anbd salt and alternately to the creamed mixture with the fruit mixture.
• Spread into a greased 8 x 8 inch glass baking dish. Bake at 350 deg F for 50 - 55 minutes or until a cake tester inserted in the middle comes out clean.
• Combine the butter, brown sugar, milk and coconut in a pan over low heat until the butter and sugar has melted. Spread over the cooked cake and then broil for a few minutes until the topping is golden.

LUMBERJACK COOKIES

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well, scraping down sides of bowl as needed. Roll out on a floured surface to 1/8-in. thickness; cut with a shirt, head, tree and axe cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets; re-forming and re-rolling dough as needed. Bake until edges are lightly browned, 8-10 minutes (do not overbake). Remove to wire racks to cool. , For frosting, in the bowl of a stand mixer fitted with paddle attachment, add meringue powder, cream of tartar and salt; stir to combine. Add cold water, vanilla and almond extract; gently mix until smooth and no lumps remain. Gradually add confectioners' sugar and beat on low until soft peaks form and frosting is glossy, 7-10 minutes. Divide into 5 portions; tint shades of red, green, brown, gray and desired flesh tone. If needed, add additional confectioners' sugar until stiff peaks form. Divide red, gray and flesh-tone portions in half; to 1 portion, add water, one tsp. at a time, until flood consistency is reached. Place frostings into piping bags fitted with #2 round piping tips., For Plaid Shirt Cookies: Using stiff red frosting, pipe shape of shirt around edge of cookie; fill center with flood-consistency red frosting, using toothpick to pop any bubbles if needed. Allow to dry until frosting is firm to the touch, several hours or overnight. To create plaid pattern, place stencil over cookie. Center pattern and ensuring stencil is secure; use airbrush gun with black edible ink or can of black color mist to spray lightly over stencil. Repeat until desired depth of color has been reached. Carefully remove stencil; allow the color to dry completely, 15 minutes to 1 hour. Repeat with remaining shirt-shaped cutout cookies, cleaning stencil as needed. Using stiff red and white frosting, pipe shirt details such as collar, cuffs, seams and buttons. Allow frosting to dry completely., For Lumberjack Head Cookies: Using stiff red frosting, pipe shape of hat; fill center of hat shape with flood-consistency red frosting. Allow to dry until firm to the touch, several hours or overnight. To create plaid pattern, place stencil over red hat portion of the cutout cookie. Center pattern and ensuring stencil is secure. Use airbrush gun with black edible ink or can of black color mist to spray lightly over stencil. Repeat until desired depth of color has been reached. Carefully remove stencil; allow to frosting to dry completely, 15 minutes to 1 hour. Repeat with remaining head-shaped cutout cookies, cleaning stencil as needed. Using stiff flesh-tone frosting, pipe shape of face; fill shape with flood- consistency flesh-tone frosting. Using stiff brown frosting, pipe shape of beard; using toothpick, create texture in frosting to resemble hair. Allow to dry completely, several hours or overnight. Pipe mustache and eyebrows with brown frosting. Pipe nose with flesh-tone frosting. Using small amounts of black and white frosting, pipe eyes. Pipe brim of hat and pom-pom details with stiff red frosting. Allow to dry completely., For Tree Cookies: Pipe stiff brown frosting for trunk. Use toothpick, create wood grain pattern. Allow to dry slightly, about 1 hour. Pipe dark green frosting to form branches; allow to dry completely, several hours or overnight. If desired, pipe stiff light green frosting partially over dark green frosting. Use a toothpick, create texture to resemble pine needles. Allow to dry completely , For Axe Cookies: Pipe stiff gray frosting in the shape of axe head; fill with flood consistency gray frosting. If desired, pipe lighter gray frosting to form beveled edge of axe; allow to dry, several hours or overnight. To form handle, pipe stiff brown frosting; using a toothpick to create wood grain pattern. Allow to dry completely. , Store cookie at room temperature in tightly sealed containers.