Ingredients
110g/4oz raisins
225g/8oz chopped dates
175g/6¼oz sultanas
110g/4oz dried currants
275g/10oz butter
275ml/10fl oz water
1 x 400g/14oz can condensed milk
150g/5oz wholemeal flour
150g/5oz plain flour
pinch salt
1 tsp bicarbonate of soda
1 heaped tbsp chunky marmalade
Method
1. Preheat the oven to 170C/340F/Gas 3. Grease and line a 20cm/8in square cake tin.
2. Place the raisins, dates, sultanas and currants into a pan together with the butter, water and condensed milk. Slowly bring the mixture to the boil, stirring frequently to prevent the mixture from burning. Reduce the heat and simmer for 3-4 minutes.
3. Transfer the mixture to a heatproof bowl and set aside to cool.
4. Meanwhile, mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl.
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 cake tin.
6. Cover the tin with a double layer of baking parchment, then bake the cake in the oven for 1¾ hour, or until the cake is springy to the touch and a skewer inserted into the middle comes out clean.
7. To serve, allow the cake to cool for ten minutes in the tin before turning it out onto a cooling rack. Serve warm, or set aside to cool completely before serving.
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