Fruity orange ring cake

1 Cream the butter and sugar in a
large mixing bowl until light and fluffy.
Add the eggs one at a time, beating
well after each addition.
2 Dissolve the bicarbonate of soda in
the milk, then add the vinegar.
3 Sift the flour and baking powder,
then add the fruit mix and orange
zest. Add the flour mixture to the
creamed butter, alternating with the
milk mixture. Mix until just combined.
Pour the batter into a 25cm ring tin
that has been greased with butter.
4 Bake in a preheated oven for
45 minutes or until a skewer comes
out clean. Prepare the sauce while
the cake is in the oven by mixing the
sugar with the orange zest and juice.
5 Remove the cake from the oven, turn
out onto a serving plate and allow to
cool slightly. Spoon the sauce over the
cake while it is still slightly warm.