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Dairy-free Vinegar Cake

ingredients

2 cups (225 g) 1/2 lb wholemeal (whole grain) flour
2.5 ml (1/2 tsp) Bicarbonate of soda (Baking soda)
125 g (1/4 lb) 1/2 cup vegetable margarine (shortening)
1/2 cup (125 g) 1/4 lb Barbados (brown) (brown) sugar
2 oz (50 g) 1/3 cup raisins
2 oz (50 g) 1/3 cup sultanas (golden raisins) (white raisins (muscats)
30 ml (2 tbls) malt or cider
vinegar
6 tbsp (90 ml) natural apple juice extra margarine for greasing
450 g(1 lb) loaf tin (3 Cup bread pan)

method

1. Heat the oven to gas mark 4/180°C (350°F).

2. Put the flour and soda into a bowl and rub in the margarine.

3. Toss in the sugar, raisins and sultanas (white raisins) with your fingers.

4. Make a well in the centre and pour in the vinegar and apple juice.

5. Mix everything to a dough and press it into a greased 450 g (1 lb) loaf tin (3 cup bread pan).

6. Put the cake into the oven for 1 hour.

7. Turn the heat to gas mark 2/150°C (300°F) and continue cooking for a further 15 minutes.

8. Very carefully turn out the cake onto a wire rack.

9. It will be very crumbly, but will hold together better as it cools.

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