Liberation Day Celebration Condensed Milk Cake
I use a little more marmalade than the original recipe as the girls like the flavour.
Servings: 12 Slices
Equipment
- 15 cm cake tin
- Greaseproof baking paper
Ingredients
- 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
Instructions
- 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.
sulphites in the fruit