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Ingredients

  • 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 tin
  • STEP 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 minutes
  • STEP 3
    Transfer the mixture to a heatproof bowl and set aside to cool
  • STEP 4
    Mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl
  • STEP 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 tin
  • STEP 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 clean
  • STEP 7
    To serve, allow the cake to coll for 10 minutes in the tin before turning out onto a cooling rack
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A star rating of 4.3 out of 5.3 ratings
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