Go Back
–+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Condensed Milk Sticky Date Cake

Traditional
The recipe for this sticky date cake has been around for many years. handed down from generation to generation. It keeps well and is one of the most delicious fruit cakes I have tasted.
4.86 from 14 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Baking, Dessert
Cuisine British
Servings 20
Calories 315 kcal

Equipment

  • Large saucepan
  • weighing scales
  • Measuring spoons
  • Large bowl
  • 22 cm (9 in) round cake tin
  • Skewer
  • Cooling rack
  • baking parchment

Ingredients
 

  • 110 grams raisins
  • 225 grams dates chopped
  • 175 grams sultanas
  • 110 grams currants
  • 275 grams butter
  • 275 millilitres water
  • 440 grams can condensed milk
  • 300 grams plain (all purpose) flour
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon marmalade

Instructions
 

  • Preheat the oven to 170C/160c Fan (325F/350F)
  • Grease and line a 22 cm (9 in) cake tin with baking parchment.
  • 110 grams raisins, 225 grams dates, 175 grams sultanas, 110 grams currants, 275 grams butter, 275 millilitres water, 440 grams can condensed milk
    Put the raisins, dates, sultanas, and currants into a pan with the butter, water and, condensed milk.
  • Slowly bring to the boil, stir frequently to prevent the mixture from burning. Reduce the heat and simmer for 4 minutes
  • 300 grams plain (all purpose) flour, 1 teaspoon bicarbonate of soda, 1 tablespoon marmalade
    Mix together the flour, salt and bicarbonate of soda in a separate bowl then add the marmalade.
  • When the fruit and condensed milk mixture has cooled, fold in the flour with the marmalade.
  • Spoon the mixture into the prepared tin and smooth the top.
  • Cover the outside of the tin with a double layer of baking parchment or brown wrapping paper. This will ensure that the cake is baked in the middle without burning the outside. I also like to cover the top of the cake with a piece of baking parchment with a cross cut in the middle.
  • Bake the cake in the oven for 1 hours 10 minutes, or until the cake is springy to touch and a skewer inserted into the middle comes out clean
  • Leave the cake to cool for 10 minutes in the tin, then turn out onto a cooling rack.

Notes

All ovens are different so it's important to check, as your cake may take a shorter or longer time than stated in the recipe.
The cake will improve if you wrap it in a layer of baking parchment, then foil and leave for 2-3 days.
However, if you can't wait, then you can cut it into slices and serve as soon as it is completely cold. 

Nutrition

Calories: 315kcalCarbohydrates: 48gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 37mgSodium: 185mgPotassium: 354mgFiber: 3gSugar: 29gVitamin A: 406IUVitamin C: 2mgCalcium: 85mgIron: 1mg