Prep 25 mins
Cook 1 hr
A very light crumbly cake recipe from Kirkcudbridgeshire, Scotland.The vinegar adds a distinct but tasty addition,and is used as the raising agent.I got this recipe from my mother, and was pleasantly surprised by the taste.
- 8 ounces butter
- 1 lb plain flour
- 8 ounces sugar
- 8 ounces currants
- 4 ounces raisins
- 1 egg, beaten (optional)
- 6 fluid ounces milk
- 3 tablespoons distilled white vinegar
- 1 tablespoon bicarbonate of soda
- Rub the butter into the flour until the mixture resembles fine breadcrumbs.Add the sugar and fruit,and then the egg if using.
- Put 1/4 pint of the milk into a large jug and add the vinegar.Warm the remaining milk, stir in the soda until dissolved and add this to the jug.
- Stir this mixture quickly into the cake dough.
- Pour into a greased and floured cake tin (9 inch),and put into a pre-heated oven(375F.) for 30 minutes, then lower the temperature to 300°F Continue to bake for a further 30 minutes or until firm to the touch.
- Cool in the tin for 5 minutes before removing and cooling on a wire rack.
- Cut into slices and enjoy.