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Lumberjack cake

2 apples peeled and finely chopped or unpeeled and grated
1 cup chopped dates
1 teaspoon bicarbonate of soda
1 cup boiling water
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flout
1/2 teaspoon salt

60g (2oz) butter
1/2 cup brown sugar firmly packed
1-2 tablespoons milk
1/2 cup shredded coconut

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.

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.

Serve hot or cold with cream.

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