@theculinarybee: Norfolk Vinegar Cake might not have the most glamorous name, but it's a brilliant reminder that some of Britain's best bakes came from resourcefulness rather than extravagance. Using malt vinegar and bicarbonate of soda to create a beautifully soft crumb without eggs is such a clever piece of traditional home baking, and exactly the sort of recipe I love uncovering for this series!!!! I did take one tiny liberty by adding a generous spoonful of mixed spice, as I thought it really lifted the flavour alongside the dried fruit. If I were making it again, I'd probably also fold through a couple of chopped cooking apples for extra moisture and a little tartness. I also think 50g of chopped candied peel would be a lovely addition, and arguably even more in keeping with traditional East Anglian fruit cakes than vanilla or citrus zest. Ingredients ✨ 250g plain flour @Ocado 150g soft light brown sugar 40g golden caster sugar, plus 2 tbsp for sprinkling 1 tbsp mixed spice & cinnamon 1 tsp bicarbonate of soda 1 tsp baking powder @Dr. Oetker Bakes Generous pinch of flaked salt @Maldon Salt 175g raisins or sultanas @Marks and Spencer 75g currants 50g mixed peel 50g salted butter, melted @Kerrygold UK 250ml whole milk 2 tbsp malt vinegar @Sarson’s UK Method ✨ Preheat the oven to 170°C fan (190°C conventional). Grease and line a 20cm round or square cake tin. Stir the malt vinegar into the milk and leave for 5 minutes until it begins to sour slightly. In a large bowl, combine the flour, both sugars, mixed spice, bicarbonate of soda, baking powder and salt. Stir in the raisins, currants and mixed peel until evenly coated. Pour the melted butter into the soured milk, then add the wet ingredients to the dry. Fold together until no dry flour remains. The mixture should be thick but easily spreadable. Transfer to the prepared tin, smooth the surface and sprinkle over the remaining tablespoons of the golden caster sugar. Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes before turning out onto a wire rack. . . . #norfolkvinegarcake #foodhistory #englishfood #englishcuisine #cakerecipe

Annie Mae

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Monday 29 June 2026 14:56:05 GMT