This lumberjack cake features honey-infused cake with pockets of moist prunes and baked apples. Perfect for breakfast or dessert!
This fruit & prune lumberjack cake is the perfect way to satisfy your sweet tooth with less guilt. This recipe is a near copycat of my favorite lumberjack cake from a restaurant in San Francisco called Frances. Back in 2011, it was listed on “The Big Eat 2011: 100 Things to Try Before You Die”. And let me tell you – this list wasn’t lying!
After some trial-and-error, I came up with a similar – yet healthier – version that calls for no processed sugar or butter. Moist on the inside and perfectly crunchy on the outside, I know you’re going to just love it!
What Exactly is a Lumberjack Cake?
Lumberjack cake refers to a variety of different spiced cakes that are made with nuts and fruit. Unlike traditional cakes, they are typically left unfrosted and have minimal added sugar. What’s common between all cakes of this style is that they’re old-fashioned, hearty, and wholesome. Below, find a brief rundown of the flavor, texture, and cooking time for this fruit & prune lumberjack cake.
- Flavor: The flavor of this cake is earthy from the honey and nuts with a nice natural sweetness from the prunes and apples. It’s got just the right amount of sweetness.
- Texture: This cake takes absolutely no shortcuts when it comes to texture. From tender apples to chewy dates to moist honey cake, each bite is full of character and wonderfully rustic.
- Cooking Time: From start to finish, this cake takes just under an hour and a half to prep and bake.
How to Make this Lumberjack Cake
Making this lumberjack cake only requires a handful of wholesome ingredients and absolutely no decorating or assembling. Simply mix the batter, pop it in the oven, and serve. Below, find a quick hitter overview of the recipe before you dive in.
- Soak the Prunes: While the oven is preheating to 350°F, roughly chop the prunes and place them in a small bowl with the baking soda. Next, pour hot, boiling water over them and allow them to soak and soften.
- Mix the Dry Ingredients: In a separate small bowl, combine the flour and baking powder.
- Mix the Wet Ingredients: In a large bowl, whisk the honey, egg, vanilla extract, and coconut oil together with a hand mixer. Next, slowly beat in the soaked prunes.
- Combine the Wet & Dry Ingredients: Using a spatula, slowly stir the dry ingredients into the wet mixture. Fold the apples into the batter.
- Bake the Cake: Pour the batter into a greased cake pan and bake the cake for 45-50 minutes. Allow it to cool at room temperature. Enjoy as-is or with a scoop of vanilla ice cream!
Experimenting with Different Ingredients
If you want to do a little experimenting of your own, add your favorite ingredients into the cake batter. Below, find a few suggestions and variations to play with.
- Chocolate chips – Dark chocolate chips add a nice, subtle richness
- Nuts – Walnuts, hazelnuts, and pistachios will give the cake a wonderful crunch
- Dates – Swap the prunes out for dates (soak them just as you would the prunes)
- Coconut topping – Add a cup of coconut flakes on top of the cake before baking for a nice pop of texture and nutty flavor
- Pears – Swap the apples out for pears if you prefer
A Step-By-Step on Freezing Lumberjack Cake
Lumberjack cake is perhaps one of the best cakes for freezing. Follow the step-by-step instructions below to have cake on hand for 2-3 weeks.
- Allow the cake to cool completely.
- Place the cake on a baking sheet lined with parchment paper and pop it in the freezer uncovered.
- Once completely frozen, wrap the cake tightly in plastic wrap.
- To thaw, place it in the fridge overnight. Slice cold or warm it up in the oven!
4 Tips for Tasty Lumberjack Cake
Here you’ll find a handful of tips to help you make the tastiest lumberjack cake on the planet.
- Soak the prunes in baking soda and hot water. Boiling water and baking soda will help soften the prunes so they incorporate well into the batter. A quick 10 minutes will do the trick!
- Peel the apples. For the smoothest cake texture, peel the apples before you add them to the batter.
- Grease the pan. Whatever you do, don’t forget to grease the pan before pouring the batter in! A little cooking spray or Crisco will prevent the cake from sticking when you remove it from the pan.
- Use the toothpick trick. Not sure if the cake is finished quite yet? Stick a toothpick into the middle of the cake. If it comes out clean, you’re golden!
Hot Tip: Bake the cake in a springform pan if you have one. This will remove any chance that it will stick to the pan and fall apart during removal. Need a recommendation? I love this one and have been using it to make perfect cheesecakes for years.
How did lumberjack cake get its name?
The exact origin of the name is hard to pin down. However, one can assume that the name has something to do with the hearty ingredients used to make the cake. After all, lumberjacks need their energy, right?
Can the coconut oil be swapped out for a different oil?
Yes, the coconut oil can be swapped out for sunflower oil, canola oil, or even olive oil.
How long does lumberjack cake keep in the fridge?
Lumberjack cake will last for up to a week when stored in an airtight container in the fridge.
Should I drain the water from the prunes before adding it to the batter?
No, add both the water and the soaked prunes directly into the batter. During the soaking process, the sweetness of the prunes seeps out and makes for a wonderful syrup to sweeten the cake.
Where can I find coconut oil?
Today, coconut oil is sold in most grocery stores. Trader Joe’s has a wonderful option!
Other Hearty Cake Recipes
- Quick Apple Cake – Simple apple bundt cake
- Oatmeal Plum Cake Recipe – Crumbly plum cake for breakfast or dessert
- Caramel Apple Cake – Apple cake with caramel frosting
- Drunken Raisins Cake – Raisin liqueur cake
- 1 cup prunes
- 1 tsp baking soda
- 1 cup hot boiled water
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil melted
- 1/2 cup honey
- 1 egg
- 1 tsp vanilla extract
- 1 large apple peeled and chopped
- Preheat the oven to 350°F. Next, cut the prunes into small pieces and place them in a small bowl. Pour hot, boiling water on top of the prunes, add in the baking soda, and allow them to soak for at least 10 minutes.
- In a separate bowl, combine the flour and baking powder. Set aside.
- In a large bowl, beat the honey, egg, vanilla extract, and coconut oil together.
- Slowly, beat the prune mixture into the egg mixture.
- Working in small portions and using a spatula, add the flour mixture into the wet mixture until well-combined.
- Fold the peeled and chopped apples into the mixture.
- Grease a 7-inch round baking dish and pour the batter into it. Bake for 45-50 minutes. Allow the cake to cool at room temperature. Slice and enjoy!
Can I substitute grapeseed oil for the coconut oil?
Hey there Deb! You can, It just depends on what you prefer more. I have not personally used coconut oil, so I am interested to find out how it worked out.
Can I swap almond flour or coconut flour or rice flour for regular flour?
Hi, Julia. I haven't tried using alternative flours for this recipe so I can't say how the swap would work. If you decide to try it, please let us know how it turned out!
Simply divine! I am making another one tomorrow. Thanks for this recipe!
Hi Beth, I am so glad you loved it!! Thank you for taking the time to comment!
Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
We love super easy recipes, I'm glad you found it easy to follow and enjoyed the results 🙂
Love this! Great tasting cake full of healthy fruit and honey! Perfect breakfast cake! Love this also with a generous dallop of whipped cream and a nice cup of Earl Grey. Mmmm tasty, tasty!
Love the idea of pairing it with a cup of earl grey tea, sounds amazing! I am so glad you loved the recipe, thank you for taking the time to comment!
Hi...Can I use flaxseed egg instead of the egg?
Hey Elham, I have never worked with flaxseed egg. I don’t know how it works during baking. Maybe try googling to see how it works as replacement.
Can I use sunflower oil instead of coconut please?
Hey Anabel, yes you can, you just have to make sure that it doesn't have heavy flavor.
I would like to start off with thanking you for sharing your amazing recipes!
I made this cake and it came out great! My only question is how to store any leftovers and for how long.
Your reply is highly appreciated!
Hey Einat, you can freeze it or a few weeks in a ziplock bag or airtight container. Also, you can refrigerate for up to a week.
Should I drain the water from the prunes before adding it to the batter or add prune/water mixture to the batter?
No, keep water in the mixture.
Hi! I have a quick question- in the step by step direction it says to add baking powder, but I don't see it in the ingrediate list. I just see baking soda lsted. How much baking powder do you add do you add?
Thanks for pointing that out, I added it to the list of ingredients. 🙂
where do i get the coconut oil?
It is sold at many stores. I usually purchase it at Trader Joes.