Vinegar cake

Name: Vinegar cake
Ingredients: 75 g/3 oz/¾ cup sultanas (golden raisins); 75 g/3 oz/generous ¾ cup raisins; 50 g/2 oz/⅓ cup chopped mixed (candied) peel; 75 g/3 oz/¾ cup sultanas (golden raisins); 150 g/5 oz/10 tbsp butter or block margarine, diced, plus extra for greasing; 150 g/5 oz/10 tbsp butter or block margarine, diced, plus extra for greasing; 150 g/5 oz/generous ½ cup soft dark brown sugar; 300 g/11 oz/2⅔ cups plain (all-purpose) flour; 2.5 ml/½ tsp bicarbonate of soda (baking soda); 2.5 ml/½ tsp bicarbonate of soda (baking soda); 250 ml/8 fl oz/1 cup milk; 25 ml/1½ tbsp white wine vinegar

Preparation info

Serves
12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This fruit cake is sweet and moist, and not in the least sour from the white wine vinegar. It is made using an old-fashioned recipe, which contains no eggs, and the vinegar helps the mixture to rise. Keep in an airtight tin for one week and freeze whole or in slices for up to two months.

Ingredients

150 g/5 oz/10 tbsp butter or block margarine, diced, plus extra for greasing

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8in round deep cake tin (pan).
Sift the flour into a large bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the sugar and dried fruits, and stir together.