Step #1
Method (Makes 2 cakes – 24 portions) Place the condensed milk, dates, sultanas, currants and butter into a pan and slowly bring to the boil.
Step #2
Reduce the heat and simmer for 4 minutes.
Step #3
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.
Step #4
Pour into two well greased or pre-lined (2lb) loaf tins. Smooth down the top of the cakes with a wet spoon.
Step #5
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.
Step #6
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.
