This is so easy to make and the cake is so moist and lasts for a few weeks.
175g dates, stoned and chopped
125g ready-to-eat prunes, chopped
200g block butter
300g condensed milk
110g plain flour
110g wholemeal flour
pinch of salt
½ level teaspoon bicarbonate of soda
1 rounded tablespoon chunky marmalade
Pre-heat the oven to 170C, gas mark 3
You need a 20cm round loose-based cake tin, base and side lined
Begin by placing all the fruits, the butter, water and condensed milk in a saucepan, then simply bring it to the boil, stirring quite frequently to prevent it sticking.
Let the mixture simmer for 3 minutes exactly – still stirring occasionally and, whatever you do, don’t forget it!
Now transfer the mixture to a large mixing bowl, to cool off for about 30 minutes.
While it’s cooling, weigh out the flours, then sift them onto a plate, adding the salt and bicarbonate of soda.
When the fruit mixture has cooled, stir the flour, salt and bicarbonate of soda into it, adding a nice round tablespoon of marmalade too.
Then spoon the mixture into the prepared tin, level it off with the back of a tablespoon and bake the cake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1 hour and 50 minutes.
Have a look halfway through, and if the top of the cake looks a bit dark put a double square of baking parchment on top to protect it.
Then let the cake cool in the tin for 5 minutes before turning it out to cool on a wire tray.
Store in an airtight container.