Vicarage Cake is a modern Irish recipe for a classic eggless fruited tea-time cake made with soured milk. The full recipe is presented here and I hope you enjoy this classic Irish version of: Vicarage Cake.
Sift the flour into a bowl, add the diced butter and rub this into the flour with your fingertips until the mixture resembles fine crumbs. Stir in the sugar and dried fruit and set aside.
In a separate bowl, mix together the bicarbonate of soda with 2 tbsp milk (it will froth slightly) then add the remaining milk and stir into the dry ingredients along with the vinegar. Mix well to form a batter and turn this into a greased and lined 20cm diameter cake tin.
Transfer to an oven pre-heated to 180°C and bake for about 90 minutes (cover the top with kitchen foil if the top of the cake is browning too quickly). The cake is cooked when a skewer inserted into the centre emerges cleanly.
Turn out onto a wire rack and allow to cool completely before storing or serving.
