zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Norfolk Vinegar Cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Norfolk Vinegar Cake

    • Preparation time: 15 minutes
    • Cooking time: 90 minutes to 105 minutes
    • Total time: 1 hour 45 minutes to 2 hours 60 minutes 60 minutes

    Makes: 1 x 23cm cake

    Ingredients

    • 225g butter, cubed, plus extra for greasing
    • 450g self-raising flour
    • 225g caster sugar
    • 225g raisins
    • 225g sultanas
    • 180ml milk, plus 1 tbsp
    • 2 tbsp vinegar
    • 1 tsp bicarbonate of soda

    Method

    1. Preheat the oven to 180°C/gas mark 4. Liberally butter a deep 23cm cake tin. Rub the butter into the flour with your fingertips to give a crumb-like consistency. You could do this by pulsing in a food processor, but transfer the mixture to a large bowl before you continue with the recipe. Mix in the sugar and dried fruit.
    2. Put 180ml milk into a large jug or bowl and add the vinegar. Mix the bicarbonate of soda with 1 tbsp milk and tip into the milk and vinegar. Hold it over the flour mixture while you do so, because it will froth and may overflow. Stir the liquid into the flour mixture, mix well with a wooden spoon and pour into the cake tin.
    3. Bake for 30 minutes, then reduce the heat to 150°C/gas mark 2 and bake for a further 1-1¼ hours (check after 1 hour). Lightly cover the top with foil if it is becoming too dark. Cool on a rack and store in an airtight container.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary