Vinegar Cake

5 from 1 vote

Vinegar Cake is a very traditional fruitcake, thick with sultanas, currants and mixed peel. Extremely moist with a tender crumb thanks to the not so secret ingredient of vinegar.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dessert

Cuisine: British

Servings: slices

Calories: 457kcal

Author: Georgina Hartley

Ingredients

270 g gluten-free flour
200 g ground almonds
120 g unsalted butter room temperature
160 g currants
160 g sultanas
40 g mixed peel
80 g caster sugar
¾ teaspoon bicarbonate of soda
300 ml whole milk
60 ml apple cider vinegar
25 g flaked almonds
1 tablespoon marmalade

Metric - US Customary

Instructions

Pre-heat the oven to 160°C / 140°C fan assisted /gas mark 3 / 320°F and line and grease a 2lb loaf tin. The loaf tin I used was 8.5” x 4.5”.
In a large bowl whisk the flour together with the ground almonds then rub the butter in the flour mixture until it resembles rough breadcrumbs.
Stir in the dried fruit and sugar.
Pour the milk into a large jug and stir in the vinegar followed by the bicarbonate of soda. Allow the milk mixture to froth up then pour into the dry ingredients.
Stir together with a wooden spoon until well combined.
Pour the cake mixture into the loaf tin, sprinkle over the flaked almonds and bake in the oven for 60-70 minutes.
Remove the cake from the oven and turn out carefully from the tin and leave to cool on a wire rack.
Melt the marmalade in a small saucepan with a splash of water until runny then brush over the top of the warm cake.
Allow the cake to fully cool before cutting and serving.

Notes

Flour. This recipe was tested with a gluten-free flour. However, you can use a regular plain white flour if you don’t need it to be gluten-free.

Dried fruits. You can use any dried fruits you have to hand. Diced dried apricots, cranberries or glace cherries work really well here as well.

Vinegar. You can use whichever vinegar you have to hand. My grandmother made this cake with malt vinegar but I switched it here for apple cider vinegar to make it gluten-free.

Dairy-free / vegan version. To make this cake dairy-free and vegan swap the butter for your favourite plant based butter and the whole milk for either oat milk or almond milk.

Test for doneness by inserting a toothpick or cake tester into the centre of the cake. It should come out clean or with a few moist crumbs when the cake is done.

Make ahead. This traditional recipe stores very well. Keep in an airtight container (preferably not plastic) in a cool dark place wrapped in aluminium foil and the cake can keep for up to a week.

Freeze. Allow the cake to cool completely then wrap up well in plastic wrap and aluminium foil and you can keep the cake in the freezer for up to 3 months. Thaw at room temperature overnight.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of cake, assuming it is cut into 10 servings.

Nutrition