Humberjack Cake

“The Humberjack is a cross between a Lumberjack cake and a Hummingbird cake.  It has the manly, rugged exterior of a Lumberjack cake, but sweet, perplexing flavour of a Hummingbird cake. It is a unique, quirky cake that is difficult to stereotype, but it’s a mix of all the good stuff (pineapple, coconut, apple and pecans).  A real odd ball that you cannot help, but like and unlike other cakes  the more you have the better you feel.

Despite it’s rustic exterior this cake does not require any fancy icing or garnishes as it is best enjoyed in its most humblest form. 

Guaranteed to satisfy even the most difficult critics.”

Ingredients

Non stick vegetable spray

All purpose flour for pan

3 cups of all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon of salt

2 cups granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

3 eggs

1 cup vegetable oil

2 teaspoon vanilla extract

1 8oz. can crushed pineapple (without juice)

2 cups of mashed banana

1 cup finely chopped pecans

1 cup green apples (cored and chopped)

Topping 

70g unsalted butter

4 tablespoons cream

1/3 cup brown sugar

1/3 cup maple syrup

1 teaspoon of vanilla extract (or vanilla bean paste)

1.5 cups shredded coconut

Recipe

Step 1. Preheat oven on 180 degrees and lightly grease and flour 11″ cake pan (to prevent sticking).

Step 2. In a large bowl whisk together dry ingredients: flour, sugar, cinnamon, nutmeg, salt, baking soda and baking powder.

Step 3. In a separate bowl whisk together oil and eggs, until combined.  Stir in pineapple, apple, bananas, vanilla and pecans.

Step 4. Using a wooden spoon fold in the moist mixture into the dry ingredients until just combined (do not over mix).

Step 5. Pour batter in to greased and floured pan and bake in the oven for approximately 40 minutes or until a skewer inserted into the centre comes out clean.

Step 6. While the cake is in the oven make topping.  First melt butter in a small saucepan on a low heat.  Then mix in cream, brown sugar, maple syrup and vanilla and stir on low heat until mixture becomes a rich butterscotch sauce.  Remove from heat and add shredded coconut to the mixture.

Step 7. When cake is done, remove from over and spread coconut topping over cake, reaching all the sides.  Place cake back into the oven on the same temperature and bake for another 20 minutes or until topping is golden.

Step 8. Once cooked remove cake from pan and allow to cool for 5-10 minutes on cooling rack.  Best served warm with thickened cream or ice cream.