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Vinegar Cake
- Serves
10-12
- Difficulty
Easy
By Roger Pizey
Published 2013
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 450 g 1
Method
Preheat the oven to , and grease and line a 21cm (8in) round springform or loose-bottomed cake tin with baking parchment.180°C/350°F/gas mark 4 - Rub the butter into the flour until it resembles breadcrumbs, or use a food mixer. Next add the sugar and th
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