Method (Makes 2 cakes – 24 portions)
Place the condensed milk, dates, sultanas, currants and butter into a pan and slowly bring to the boil.
Reduce the heat and simmer for 4 minutes.
Transfer the fruit mixture to a bowl and allow to cool.
Add the Scofa mix and water to the fruit mixture, then mix until well combined.
Pour into two well greased or pre-lined (2lb) loaf tins.
Smooth down the top of the cakes with a wet spoon.
Bake in a lower half of a preheated oven 170 °C (340°F, Gas Mark 3-4) for 55-60 minutes until golden brown and firm to the touch.
Remove from the tin after 5 minutes and cool on a wire tray.
Mix the icing sugar with the water to form a smooth paste and drizzle over the cake.
“Thank you for your latest newletter. May I just say a very big thank you for keeping me up to date with Wrights Home Baking. I am so impressed with the bread mixes that I am now doing bread every other day!!!! Especially at the moment as I am awaiting surgery it helps just to pop the lot into the machine. P.S. We are thinking of buying a breadmaker for our daughter's birthday in February. Any good ideas?”
Sheila Mace.
Excellent sliced up in a lunchbox and a real filling snack - enjoy this fruity date loaf anytime of day