Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Fruit | not in our table | 0 |
| Malt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225 g (8 oz) butter
- 450 g (1 lb) plain flour
- 450 g (1 lb) mixed dried fruit
- 225 g (8 oz) light soft brown sugar
- 5 ml (1 tsp) bicarbonate of soda
- 300 ml (1/2 pint) fresh milk
- 45 ml (3 tbsp) malt vinegar
Directions
Grease a deep 23 cm (9 inch) round cake tin.
Rub the butter into the flour until the mixture resembles fine breadcrumbs, then add the fruit and sugar. Sprinkle the bicarbonate of soda into the milk, then add the vinegar. This will froth up. While it is still foaming, add it to the dry ingredients and mix in well.
Turn the mixture into the prepared tin and bake at 200°C (400°F) mark 6 for 30 minutes, then reduce the oven temperature to 170°C (325°F) mark 3 and bake for another 1 1/2 hours or until firm to the touch. If the top gets too brown, cover with paper. Leave to cool in the tin for 30 minutes, then turn out on to a wire rack to cool completely.
Category:English Cake Recipes
Category:English Recipes
Category:Cake Recipes