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    You are in: Home / Australian / Lumberjack cake Recipe
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    Lumberjack cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 01, 2009

      This cake is the best cake I have ever made and eaten! It is so moist, tasty and absolutely scrumptious!!!!! My sister requested it for her birthday and she wasnt dissapointed. Everybody who tried it loved it! I highly recommend you try it. I did substitute half the flour with wholemeal flour and the pecan nuts were a great addition. I look forward to making this cake again very soon.

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    • on November 26, 2007

      This is a terrific cake - moist and full of flavor, even without the nuts. For the topping, I eliminate the milk, spread the topping over the cake hot from the oven, then BROIL the cake for just a few minutes to brown.

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    • on May 06, 2007

      Although I have not made this cake, I often use an almost identical recipe which is fabulous. The only difference is I don't add the salt and I never use nuts. It is a wonderful moist sweet cake. I have made the topping here which works well. I also make a version with white sugar, another 2 Tbsp of milk and 2 cups cocunut. Beware that you will have a lot more mixture. For some reason, my topping only about 10 minutes of cooking.

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    Nutritional Facts for Lumberjack cake

    Serving Size: 1 (1513 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3747.9
     
    Calories from Fat 1194
    31%
    Total Fat 132.7 g
    204%
    Saturated Fat 87.9 g
    439%
    Cholesterol 470.0 mg
    156%
    Sodium 3259.6 mg
    135%
    Total Carbohydrate 633.5 g
    211%
    Dietary Fiber 32.8 g
    131%
    Sugars 451.7 g
    1806%
    Protein 35.1 g
    70%

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