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    Norfolk Vinegar Cake

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    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


    • 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


    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.

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