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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Rub the butter into the flour until the mixture resembles fine breadcrumbs.Add the sugar and fruit,and then the egg if using.
2. 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.
3. Stir this mixture quickly into the cake dough.
4. 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.
5. Cool in the tin for 5 minutes before removing and cooling on a wire rack.
6. Cut into slices and enjoy.
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