Sticky Date Cake Recipe

4 oz raisins (110g)
8 oz chopped dates (225g)
6 oz sultanas (175g)
4 oz currants (110g)
10 oz margarine (275g)
= pint water (275ml)
1 large size tin condensed milk
5 oz plain flour (150g)
5 oz whole wheat flour (150g)
> teaspoon bicarbonate of soda
1 tablespoon chunky marmalade

Pre-heat the oven to gas mark 3 (325F) (1700C) and line an 8 inch (20cm) cake tin with greaseproof or silicone paper.
Place all the fruits, the margarine, water and condensed milk in a saucepan and bring to the boil, stirring frequently. Let the mixture simmer for 3 minutes exactly, still stirring. Transfer the mixture to a large mixing bowl and allow to cool for 30 minutes. Add the flour, bicarbonate of soda and marmalade, then spoon the mixture into the prepared tin. Bake on the centre shelf of the oven for 2= hours. Take a look halfway through and if the cake looks a bit dark put a double square of greaseproof on top to protect it. When the cake is cooked leave it to cool in the tin for 5 minutes before turning it out.