Sticky Date Cake
- Preparation and cooking time
- Total time
- More effort
- Serves 10
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Showing items 1 to 6 of 6
- 110g Raisins
- 225g Chopped dates
- 175g sultanas
- 110g Dried currants
- 275g Butter
- 275ml water
- 1x440g can condensed milk
- 150g wholemeal flour
- 150g plain flour
- 1tsp bicarbonate of soda
- 1 heaped tbsp chunky marmalade
Method
step 1
Preheat the oven to 170C/340F/gas 3. Grease and line 20cm/8inch cake tinstep 2
Place the raisins, dates, sultanas,and currents into a pan together with the butter, water and condensed milk. Slowly bring to the boil, stirring frequently to prevent the mixture from burning. Reduce the heat and simmer for 3-4 minutesstep 3
Transfer the mixture to a heatproof bowl and set aside to coolstep 4
Mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowlstep 5
When the fruit mixture has cooled, fold it into the flour along with the marmalade until smooth and well combined. Spoon the mixture into the prepared tinstep 6
Cover the tin with a double layer of baking parchmonet, then bake the cake in the oven for 13/4 hour, or until the cake is springy to touch and a skewer inserted into the middle comes out cleanstep 7
To serve, allow the cake to coll for 10 minutes in the tin before turning out onto a cooling rack
