Roger Pizey

Vinegar Cake

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Preparation info
  • Serves

    10-12

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

This traditional English fruit cake contains no eggs - and was popular during the rationing era in the UK during and after the Second World War - so the vinegar and the bicarbonate of soda act as the raising agents instead. And once the cake is cooked you won’t taste the vinegar at all! Go on, try it.

Ingredients

  • 225 g (8 oz) butter
  • 450 g (1

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4, and grease and line a 21cm (8in) round springform or loose-bottomed cake tin with baking parchment.
  2. Rub the butter into the flour until it resembles breadcrumbs, or use a food mixer. Next add the sugar and th