Liberation Day Celebration Condensed Milk Cake

I use a little more marmalade than the original recipe as the girls like the flavour.

Prep Time 30

Cook Time 50

75 gram unsalted Jersey Butter
225 gram Self-Raising Flour
6 tablespoons Condensed Milk made up to 150ml with water use the the rest on fresh strawberries
2 fresh free-range Eggs
A handful Raisins
A handful Glace Cherries cut in half
3 tablespoons Marmalade

Course Cakes and Biscuits

Cuisine English

Servings Slices

Preheat your oven to 180 C / 350F / Gas mark 4.
Butter and line a 15 cm cake tin with greaseproof paper or baking parchment.
Gently heat the condensed milk, water and marmalade and stir until the marmalade is dissolved. Allow to thoroughly cool.
In a large bowl rub the butter and flour together to make a crumbly mix.
In a jug beat the eggs. Then beat the eggs, condensed milk mix and flour and butter together to form a smooth batter.
Stir in the dried fruit and pour into lined cake tin.
Place in the centre of the oven and bake for fifty minutes. A small sharp knife carefully inserted into the cake will come out clean. If not cooked return to the oven for another five to ten minutes.
Cool on a wire rack and serve in slices when cold. As an indulgence spread with fresh Jersey butter.

Allergens in this recipe are;

sulphites in the fruit

Keyword Allergens, Baking, Condensed Milk Cake, Liberation Day

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