Sticky Date Cake
Great for afternoon tea
Difficulty and servings
Serves 10
Preparation and cooking times
- Preheat the oven to 170C/340F/gas 3. Grease and line 20cm/8inch cake tin
- 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
- Transfer the mixture to a heatproof bowl and set aside to cool
- Mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl
- 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
- 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
- To serve, allow the cake to coll for 10 minutes in the tin before turning out onto a cooling rack
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http://www.bbcgoodfood.com/recipes/658635/
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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
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Difficulty and servings
Serves 10
Preparation and cooking times
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
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04 July 2010
jean commented on this recipe
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