Cambridge 'Rowing Eight' Cake
Ingredients for deep 8 inch (20 cm) round tin
|9oz (250g) dried apricots, chopped
||6 tablespoon rum
|6 tablespoon fresh orange juice
|On the Day:
|½ pint water
||1 large tin (800gm) condensed milk
|6oz (175g) dried dates, chopped
||10oz (250g) wholemeal plain flour
|3oz (85g) raisins
||¾ teaspoon bicarbonate of soda
|4oz (100g) sultanas
||1 teaspoon marmalade
|10oz (250g) margarine
||¼ teaspoon freshly grated nutmeg
||½ teaspoon mixed spice
- Previous day: Soak the chopped apricots in the rum and orange juice.
- Next day: Place the dates, raisin, sultanas, margarine, water and condensed milk in a large saucepan and bring to the boil, stirring frequently.
- Simmer for 3 mins stirring occasionally.
- Pour the mixture into a large mixing bowl and allow to cool for 30mins. Stir occasionally to stop a skin forming.
- In another bowl, sift the flour and mix well with the bicarbonate of soda, nutmeg and mixed spice.
- Add the marmalade to apricot/rum/orange juice mixture and then add this to the flour mixture ensuring that all the fruit is well coated.
- Once the condensed milk mixture has cooled, gradually blend in the flour mixture, one spoonful at a time. The mixture should be thick but still fairly runny.
- Line and grease the tin and turn the mixture into it.
- Pre-heat the oven to 170ºC/325ºF/Gas mark 3 Bake in the centre of the oven for 2½ - 3 hours. If after 1½ hours it looks a little dark, place a double piece of greaseproof paper on top of the cake.
- Once cooked, remove from the oven and cool for 5 mins before turning out on to a wire cooling rack.