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Sounds a bit weird doesn’t it? Vinegar. In a cake?! But before you discount this as total madness, let me tell you that this recipe really works and is really delicious.It’s a traditional fruit cake recipe but made entirely without eggs so was perfect during wartime because of the rationing of eggs.It has a lovely crumbly texture and goes perfectly with a cup of tea!


  • 170g self-raising flour
  • 85g margarine
  • 85g sugar
  • 1 tablespoon vinegar
  • 1/2 teaspoon bicarbonate of soda
  • 140ml milk
  • 100g dried mixed fruit
  1. Cream the margarine and sugar together until soft and pale
  2. Sift the flour
  3. Pour milk into a basin and add the vinegar and bicarb of soda. The mixture will froth a bit at this point.
  4. Add this mixture together with the sifted flour a small amount at a time into the sugar/margarine mixture until and combine.
  5. Add the dried fruit
  6. Pour into a greased and floured 1lb loaf tin and cook for 45 minutes at 180C until golden brown all over.

Pauline Mardell

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