Vinegar Cake – Recipe No 130


Apart from being a bit crumbly, the vinegar cake was quite delicious! It was lovely with warm custard!

The vinegar cake was one of the recipes I re-created for the photo-shoot that took place last Sunday but I had forgotten to take a photo until I saw Sue’s comment and request today so quickly took a photo of the few slices I had left to add it to the wartime recipe archives.

And YES the vinegar cake really does have vinegar in it!

Vinegar Cake

  • 6 oz self-raising flour
  • 3 oz margarine
  • 3 oz sugar
  • 1 tablespoon vinegar
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 pint milk
  • 4 oz dried mixed fruit


  1. Cream the margarine and sugar
  2. Sift the flour
  3. Pour milk into a basin and add the vinegar and bicarb of soda and the mixture will froth a bit
  4. Add this mixture and the sifted flour a bit at a time into the sugar/margarine mixture until all blended then add the dried fruit
  5. Pour into a greased and floured 1lb loaf tin and cook for about 45 minutes at 180C until golden brown all over.

6 thoughts on “Vinegar Cake – Recipe No 130

  1. Tried this recipe the other day and really liked it. It was easy to make but the only thing I would do different is soak the fruit in tea or something to moisten them, but otherwise a really good cake. Definitly on the favorites list.


  2. I tried making these with my friend for a WW2 homework project (our teachers found the link) and this website proved EXTREMELY useful. Thank you so much! We tried making vinegar heart shaped cupcakes and they worked out really well. Again thank you!!!!! We didn’t think they would taste that nice but although they crumbled a lot we really enjoyed eating them and only had 2 left to bring in after we had eaten the rest. Since we did not have any dried fruit we did it with sliced almonds and surprisingly they made the cupcakes taste very good.


  3. After a family visit to the Dad’s Army museum in Thetford, my 18 year old son insisted I made the vinegar cake, we loved it xx


  4. FYI
    I would presoak the fruit (Earl Grey or Lady Grey Teas are both great for this) then squeeze out the excess before mixing with the other ingredients, it improves the texture of the cake which can be dry or crumbly.
    Also a lot of folk would be put off putting vinegar in a cake you can use any fruit acid such as lemon juice as it’s only there to activate the rising agent. if you prefer just use sour milk. buttermilk or plain yogurt instead of fresh milk & omit the vinegar altogether.


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