Vinegar Cake

I’m a fan of salt sweet things but vinegar and cake seems very unusual!!

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I had a cupboard full of dried fruit for all my Christmas baking so had plenty left to make this. It’s a weird recipe when you read the ingredients, obviously the vinegar is unusual but then there’s no egg. So am thinking there must be some sort of a scientific explanation for the vinegar!

I mixed all the dry ingredients together..

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I do think some cinnamon and mixed spice would be good added at this stage. Then I mixed the bicarbonate with some of the milk and added that with the vinegar, I just used regular malt vinegar. I then needed to add way more than another 2 tbsps of milk in order to get a dropping consistency, and it is quite a sticky mixture..

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That all went into a 7 inch tin..

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….and then into the oven for just over an hour.

After all that time cooking it does smell great and has browned nicely..

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It just hasn’t really risen very well..

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I let it to cool for only a few minutes before trying, and still warm it is great! It’s quite a dense texture but I like that.

Once it cooled a bit it was slightly drier, maybe some more milk would avoid that happening. As a fruit cake it is good, on eating it I can’t taste any vinegar which is probably a good thing, and I guess it’s handy to have a cake recipe with no eggs.

Would I make this again? Yes

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