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Cambridge “Rowing Eight” Cake

Ingredients (for deep 8 inch (20 cm) round tin):

9oz (250g) dried apricots, chopped 6 tablespoon rum 6 tablespoon fresh orange juice   ½ pint water 1 large tin (800gm) condensed milk 6oz (175g) dried dates, chopped 10oz (250g) wholemeal plain flour 3oz (85g) raisins ¾ teaspoon bicarbonate of soda 4oz (100g) sultanas 1 teaspoon marmalade 10oz (250g) margarine ¼ teaspoon freshly grated nutmeg   ½ teaspoon mixed spice

Method:

1. Previous day: Soak the chopped apricots in the rum and orange juice.
2. Next day: Place the dates, raisin, sultanas, margarine, water and condensed milk in a large saucepan and bring to the boil, stirring frequently.
3. Simmer for 3 mins stirring occasionally.
4. Pour the mixture into a large mixing bowl and allow to cool for 30mins.  Stir occasionally to stop a skin forming.
5. In another bowl, sift the flour and mix well with the bicarbonate of soda, nutmeg and mixed spice.
6. Add the marmalade to apricot/rum/orange juice mixture and then add this to the flour mixture ensuring that all the fruit is well coated.
7. Once the condensed milk mixture has cooled, gradually blend in the flour mixture, one spoonful at a time. The mixture should be thick but still fairly runny.
8. Line and grease the tin and turn the mixture into it. 
9. Pre-heat the oven to 170ºC/325ºF/Gas mark 3    Bake in the centre of the oven for 2½ - 3 hours. If after 1½ hours it looks a little dark, place a double piece of greaseproof paper on top of the cake.
10. Once cooked, remove from the oven and cool for 5 mins before turning out on to a wire cooling rack.