Condensed Milk Sticky Date Cake is a rich, sweet, and sticky cake that is made with dried fruit and a can of condensed milk. It is really the most delicious cake and it is very easy to make.
Why make Condensed Milk Sticky Date Cake?
This Sticky Date Cake is the easiest fruit cake you will ever make. It’s made in a pan on the stove before transferring the ingredients to a cake tin. And it tastes absolutely divine, a rich moist cake with a slight caramel taste like a Sticky Toffee Pudding!
Where does the recipe come from?
This recipe for Condensed Milk Sticky Date Cake is one which appears in a number of different sources. I am not sure where the recipe originated from but it’s such a delicious cake and the recipe is often passed on to families and friends. It also featured on television when the Hairy Bikers tried it in their ‘Mum’s Know Best’ series.
What is a boiled fruit cake?
To make a boiled fruit cake you heat the ingredients in a pan on the stove and then bring it to a boil. Butter, sugar, dried fruit and condensed milk are heated to dissolve the sugars, then you add the dry ingredients to the boiled mixture. The mixture goes straight into the prepared tin and into the oven. It’s such a simple method and ideal for beginners.
What ingredients do I need to make Condensed Milk Sticky Date Cake?
All the ingredients are readily available in supermarkets and grocery stores. You will need:
- raisins
- dates
- sultanas (golden raisins)
- currants (zante currants)
- butter
- water
- sweetened condensed milk
- flour
- bicarbonate of soda
- marmalade
Can I substitute some of the dried fruit?
Yes, you can however the quantities in the recipe produce a nicely balanced flavour in the cake. If necessary you can use more raisins than sultanas or vice versa. The dates are non-negotiable as it’s a sticky date cake and I really recommend including the currants as they really add a depth of flavour to the cake.
What is condensed milk?
Condensed milk is cow’s milk that is heated to remove 60% of the water from the milk. This reduces the milk by at least half and thickens the consistency of the milk into a thick liquid. Sweetened condensed milk has added sweeteners usually in the form of sugar. This recipe uses sweetened condensed milk.
What kind of flour should I use in the cake?
Use plain (all purpose) flour for the sticky date cake. You can use half wholemeal (wheatmeal) flour and half plain (all purpose) flour if preferred.
What can I substitute for marmalade?
Marmalade adds a subtle fresh fruit flavour to the cake. However, if you don’t have any marmalade then you can either leave it out or use apricot jam.
All quantities and full instructions are in the recipe card at the bottom of this page.
What equipment do I need to make this cake?
You will need
- A large pan
- Weighing scales
- Measuring spoons
- A large bowl
- 22 cm (9 in) round cake tin
- Baking parchment
- skewer
- cooling rack
Can I use a square cake tin for this cake?
Yes, I have made the Sticky Date Cake in a 20 cm (8 in) square cake tin. It does make it easier to cut into even slices.
The cake is very moist with a caramel sweet taste that is totally irresistible.
How long can I keep the Sticky Date Cake?
Condensed Milk Sticky Date Cake keeps really well. The flavour of the cake improves after 2-3 days. Wrap the uncut cake in baking parchment then cover it with a layer of foil and store it in an airtight tin for up to a month. Once you cut the cake it will keep in an airtight container for up to two weeks but it’s very unlikely that it will last that long!
Can I freeze Condensed Milk Sticky Date Cake?
Yes, you absolutely can. I make this cake and freeze half of the cake cut into slices, then layer it with baking parchment in a freezer-proof container. The baking parchment stops the slices of sticky cake from sticking together. I can then take out as many slices as I need and thaw them on a cooling rack covered with a clean tea towel.
Vegetarian
This cake is suitable for a vegetarian diet.
Dairy Free
It is possible to use dairy free vegan condensed milk made with coconut milk and a full fat vegetable spread to replace the butter. I have not tested the recipe with these ingredients but they are recognised equivalents so I see no reason why they would not work. There may be some difference in taste.
Gluten Free
This cake contains wheat flour and the recipe has not been tested with GF flour. You can find a Gluten Free Fruit Cake at Gluten Free Alchemist.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Condensed Milk Sticky Date Cake?
Serve the cake cut into wedges or slice across the cake and cut into flat slices. This is an everyday cut-and-come-again cake so I serve it as a snack with tea or coffee. It makes a really good cake to add to a lunch box or to include in a picnic. It’s also a great cake for family gatherings and would make a good Christmas cake too.
My mother always baked a fruit cake and gingerbread to take on self-catering holidays (vacations) and I continued the tradition with my family. Condensed Milk Sticky Date Cake is perfect as it will travel well wrapped in foil and keep well in an air-tight container.
More Fruit Cake Recipes
More Condensed Milk Recipes
- Marble Fudge – The Baking Explorer
- Raspberry Mascarpone Sponge Pudding – Curly’s Cooking
- Black Forest Poke Cake – Feast Glorious Feast
PIN FOR LATER
Condensed Milk Sticky Date Cake
Equipment
- Large saucepan
- weighing scales
- Measuring spoons
- Large bowl
- 22 cm (9 in) round cake tin
- Skewer
- Cooling rack
- baking parchment
Ingredients
- 110 grams (¾ cups) raisins
- 225 grams (1 ½ cups) dates chopped
- 175 grams (1 ¼ cups) sultanas
- 110 grams (¾ cups) currants
- 275 grams (1 ¼ cups) butter
- 275 millilitres (9 ½ fl oz) water
- 440 grams (15 ½ oz) can condensed milk
- 300 grams (1 ¾ cups) plain (all purpose) flour
- 1 teaspoon (1 teaspoon) bicarbonate of soda
- 1 tablespoon (1 tablespoon) marmalade
Instructions
- Preheat the oven to 170C/160c Fan (325F/350F)
- Grease and line a 22 cm (9 in) cake tin with baking parchment.
- 110 grams raisins, 225 grams dates, 175 grams sultanas, 110 grams currants, 275 grams butter, 275 millilitres water, 440 grams can condensed milkPut the raisins, dates, sultanas, and currants into a pan with the butter, water and, condensed milk.
- Slowly bring to the boil, stir frequently to prevent the mixture from burning. Reduce the heat and simmer for 4 minutes
- 300 grams plain (all purpose) flour, 1 teaspoon bicarbonate of soda, 1 tablespoon marmaladeMix together the flour, salt and bicarbonate of soda in a separate bowl then add the marmalade.
- When the fruit and condensed milk mixture has cooled, fold in the flour with the marmalade.
- Spoon the mixture into the prepared tin and smooth the top.
- Cover the outside of the tin with a double layer of baking parchment or brown wrapping paper. This will ensure that the cake is baked in the middle without burning the outside. I also like to cover the top of the cake with a piece of baking parchment with a cross cut in the middle.
- Bake the cake in the oven for 1 hours 10 minutes, or until the cake is springy to touch and a skewer inserted into the middle comes out clean
- Leave the cake to cool for 10 minutes in the tin, then turn out onto a cooling rack.
Wendy says
I swear, I am going to track you down and knock on your door when it's time for coffee! That looks divine!
Traceyr says
yum yum yum – sent us a thick slice Janice.I liked the look of this when I saw the bikers made it on tv – I will definitely have a go at this one.*slurp*:)
literarygeek says
Oooh, I love the Hairy Bikers and have been watching Mums Know Best too! Cake looks amazing!
MaryMoh says
My favourite ingredients there….condensed milk and dates. Looks very moist & delicious too. Would be great with a cup of tea.
Angelnorth says
Interestingly, the dried fruit is different – Food from the Place Below uses just dates and raisins. Everything else is the same though, down to the inclusion of a bit of marmalade! It keeps really well (if it gets chance!) – enjoy!
Scrappy~Sarah says
mmm yummm
Catherine says
I'm loving the Hairy Bikers "Mum knows Best" series; the food looks brilliant. I like your strategic photo placement with the gooey mixture pic hee hee! Thanks for sharing, it looks delish!
Caroline says
It looks gorgeous Janice! Never watched the programme but will have to see what its all about if this cake is anything to go by!
The imPerfect Housewife says
That looks really really good!!! That show sounds hilarious and I bet if I were over there with you, I'd be next to you on the couch watching it! Wouldn't that be fun?? You could interpret for me! ha ha Have a good evening ~ ♥
Helen McGinn says
Oh, I love the Hairy Bikers! This cake looks divine. I'm a huge fan of this kind of cake, lashings of butter and a huge mug of tea! Mmmmmm.
Margaret says
This is a great looking cake and I couldn't think of a better cake for this time of year.
Chele says
I saw this on the show too, and like you my ears pricked up when the mention of condensed milk came up. Looks great.
Deeba PAB says
Oooh I like this 'Hairy Bike' special you've made Janice. Luscious, and with condensed milk, it's got to be a winner!
Catalina says
Oh yum! My grandma makes a cake like this. It is so good! I might have to try this recipe- it looks so moist and delicious!
Olivia Ashe says
I love the Hairy bikers and the 2 fat ladies. I think British cooks are the best. They make the best food 😉
Anonymous says
Help me please. Im looking for the recipe of the sticky date cake from Ulverton from the hairy bikers. I could not find it on the BBC site. Googling brought me to your site and i was relieved to find a link to the recipe. Only to find out its not working………. Please where can i find it. From the Netherlands this cry for help.
Anonymous says
I too would like this recipe. Could someone please publish it again.
BaconButty says
A cry for help from France!I'm looking for this recipe too… Can someone share it, please?
Anne says
I have been making this cake for years it’s in Delia smiths complete illustrated cookery course cook book printed in 1978
Janice Pattie says
I think it has been around for a long time, it’s such a good cake.
Carole Driessen says
Can you please tell me whether you could cook this as a tray bake successfully.
Janice Pattie says
Hi Carole
I haven’t tried to make this cake as a tray bake, so I can’t really advise. The main thing would be to cook it for less time as it shouldn’t take so long with it being less deep.
Chloe says
Sounds brilliant, I’ve made a few boiled fruitcakes before but never one with condensed milk. As condensed milk makes everything better, this has to be delicious and it’ll be the recipe I try next time!
Sisley White - Sew White says
A fabulous cake that was the centre of a family meet up. Loved by everyone!
Cat Sach says
I love a fruit cake, but only when they are moist and this one is definitely that. Deliciously moist and packed with loads of fruit, it was very popular!
Janice Pattie says
Thank you. It really is a deliciously moist cake.
Marilyn says
I’m coeliac, so need gluten-free, but I’ll definitely try this one. WTch this space x
Janice Pattie says
Do let me know how you get on, I hope it works for you.
Dee says
It says to add the salt, flour and bicarb, but there is not salt in the ingredients??
Janice Pattie says
Apologies Dee, it’s just a pinch of salt. I’ll add that to the recipe.
Rachel says
This cake is absolutely amazing. I used 2 cups of dates and 2 and a 1/4 cups of raisins. The cake is so full of flavor and is so moist. I made this last week and my second cake is just about ready to go into the oven. This recipe is a keeper!
Janice Pattie says
Thank you, Rachel. I’m delighted that you enjoyed the cake as much as we do.
Rachel says
I am about to make this cake for the 5th time since I found your recipe. It’s honestly the best cake to have in the house. What’s not to love about this cake?
Janice Pattie says
Thanks, Rachel. I totally agree, it’s a delicious cake.
Alison Johnston says
The recipe says 440 gms of condensed milk but it comes in 397 gm tins. Is there a way of making up the difference without using a small bit from a second tin??
Alison
Janice Pattie says
Hi Alison, you can make up the liquid with some milk or cream. Hope that helps.
Carolyn says
If I wanted to add a topping to this cake, what would you recommend?
Janice Pattie says
Interesting question! You could top it with marzipan and either fondant or royal icing (frosting). Or you could create a topping of dried fruits and nuts like I did on my Last Minute Christmas Cake.
Dawn says
In Canada our condensed milk can is smaller, 110mls less… should I put some milk in to make up the missing moisture?
Janice Pattie says
You can certainly try using extra milk. I haven’t done this myself but I can’t see why it woudn’t work.