Sticky Date Cake
A delightful blend of fruits and spices come together in this moist and flavorful fruit cake. The rich infusion of raisins, dates, sultanas, and currants, combined with the warm buttery notes, create a decadent treat perfect for any occasion. Baked to perfection in a golden crust, this fruit cake is a true indulgence for the senses.
— Constant Cookbook
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
Instructions
- 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
Yield
Serves 10
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