Sticky molly cake

A moist, gooey fruit cake miraculously made without butter, eggs or added sugar. Hurrah for Charlotte Morgan's guilt-free bake!
By Charlotte Morgan
Sticky molly cake
  • Rating:
  • Serves: 12
  • Cook Time:
  • Prep Time: 5 minutes
  • Effort: easy


  • 250 g stoned dates, roughly chopped
  • 300 ml water
  • 85 g plain flour
  • 85 g wholemeal plain flour
  • 3 tsp baking powder
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 500 g mixed dried fruit
  • 80 ml orange juice

Optional iced fruit topping

  • 50 g sifted icing sugar
  • 1/2 tbsp apricot jam
  • 1/2 tbsp water
  • 3 chopped dried apricots
  • 4 chopped glacier cherries


1. Preheat the oven to 180C/160C fan/gas 4. Place the dates in a saucepan, then add the water. Bring the mixture to the boil, reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool completely.

2. Sieve the plain flour, wholemeal flour and baking powder into a large mixing bowl. Add the mixed spice and cinnamon.

3. Once cooled, pour the wet date mixture into the dry mix, then add the dried fruit and the orange juice. Stir gently with a wooden spoon until well combined.

4. Spoon the mixture into a greasproof paper-lined loaf tin, or divide it between 6 smaller tins. Bake for 40-45 minutes if making one large loaf, or 30 minutes for the mini mollies. A skewer stuck in the centre of the cake should come out clean.

5. Leave the cake to cool on a wire rack for at least an hour. To make an iced topping (if desired), melt the jam and water together in the microwave. Add wet mixture to the icing sugar, and stir well. Drizzle over the cake, and sprinkle the chopped apricots and cherries on top.

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