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Vinegar Cake

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 Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: British
Servings: 12 slices
Calories: 379kcal


  • 200 g sweet rice flour
  • 170 g millet flour
  • 100 g almond flour
  • 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 apricot jam


  • Pre-heat the oven to 150°C 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 flours together then rub the butter in the flours until the mixture resembles fine breadcrumbs.
  • Stir in the dried fruit and sugar.
  • Finally stir the bicarbonate of soda into the milk along with the vinegar then pour into the dry ingredients. Beat together with a wooden spoon until the mixture reaches a drop consistency.
  • Pour the cake mixture into the loaf tin, sprinkle over the flaked almonds and bake in the oven for one hour.
  • Remove the cake from the oven, turn out onto a tin and leave to cool on a wire rack.
  • Melt the apricot jam* in a saucepan until runny then use to glaze the top of the cake.


*Instead of apricot jam I actually used the citrus sugar syrup which was left over from making the Homemade Mixed Peel which I didn’t need to heat as it was already very runny. It gave the top of the cake a lovely citrus tang.


Calories: 379kcal | Carbohydrates: 58g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 87mg | Potassium: 314mg | Fiber: 3g | Sugar: 28g | Vitamin A: 300IU | Vitamin C: 1.2mg | Calcium: 76mg | Iron: 1.7mg