Mary Berry Cut And Come Again Cake Recipe

This traditional Mary Berry Cut And Come Again Cake Recipe is a wholesome and reliable pantry staple, which combines aromatic mixed spice with a generous helping of dried fruit. It’s the ultimate “tin filler” cake, designed to last throughout the week and ready in about 1 hour 45 minutes.

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Mary Berry Cut And Come Again Cake Ingredients

The Dry Base:

• 225g (8 oz) Self-Raising Flour: This provides the lift without needing separate baking powder.
• 1/2 teaspoon Ground Mixed Spice: Gives the cake a gentle, warming background flavor without being overpowering.
• 100g (4 oz) Butter: Cold and cubed. Use block butter rather than spread, as you need to rub it into the flour.
• 100g (4 oz) Caster Sugar: The fine crystals dissolve easily into the dry mix.

The Fruit:

• 275g (10 oz) Mixed Dried Fruit: A blend of sultanas, raisins, currants, and candied peel. This high ratio of fruit ensures every bite is studded with sweetness.

The Liquid:

• 1 Large Egg: Beaten.
• 4 tablespoons Milk: Just enough to bind the ingredients into a stiff dough.

How To Make Mary Berry Cut And Come Again Cake

1. Prep: Preheat the oven to 160°C (140°C Fan / 325°F). Grease a deep 15cm (6 inch) round cake tin and line the base and sides with non-stick baking parchment.
2. Rub In: Sift the self-raising flour and mixed spice into a large mixing bowl. Add the cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Tip: Keep your hands cool and lift the mixture up to aerate it.
3. Add Sugar and Fruit: Stir in the caster sugar and the mixed dried fruit. Mix well so the fruit is coated in the flour (this helps prevent it from sinking).
4. Bind: In a small jug, whisk the beaten egg and milk together. Pour this into the dry ingredients.
5. Mix: Mix well with a wooden spoon or spatula. The mixture should be quite stiff and thick—this is intentional to hold the fruit in place.
6. Level: Spoon the mixture into the prepared tin and level the surface with the back of a spoon.
7. Bake: Bake in the center of the oven for about 1 hour 15 minutes to 1 hour 30 minutes. The cake is ready when it is a pale golden brown and a skewer inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the tin for 10 minutes to firm up (it is fragile when hot). Turn out onto a wire rack to cool completely.

Recipe Tips

• The “Stiff Batter” Rule: Unlike a sponge cake batter which drops off the spoon, this batter should be stiff enough that you have to push it off the spoon. If you add too much milk, the batter becomes too loose, and the heavy fruit will sink to the bottom.
• Preventing Crumbling: Because this uses the rubbing-in method, the texture is naturally crumbly (like a rock cake). To slice it neatly, use a serrated bread knife and a gentle sawing motion rather than pressing down hard.
• Size Matters: Mary specifies a 6-inch (15cm) deep tin. If you use a standard 8-inch sandwich tin, the cake will be flat and dry. If you only have a larger tin, reduce the cooking time significantly (check after 45 mins).
• Storage Flavor: This cake is often better the day after baking. The spices have time to mellow and the moisture from the fruit permeates the crumb.

What To Serve With Mary Berry Cut And Come Again Cake

• Wensleydale Cheese: A slice of cheese is a Northern classic with fruit cake.
• Morning Coffee: The light texture makes it perfect for 11 AM breaks.
• Salted Butter: Spread generously on a slice.
• Apple Slices: Fresh fruit complements the dried fruit flavors.

How To Store Mary Berry Cut And Come Again Cake

• Room Temperature: Store in an airtight cake tin. It keeps moist and delicious for up to 1 week (hence the name “cut and come again”).
• Freezing: Wrap tightly in foil and freeze for up to 3 months. Thaw at room temperature.

Mary Berry Cut And Come Again Cake Nutrition Facts

• Calories: 310 kcal
• Carbohydrates: 52g
• Fat: 10g
• Protein: 4g
• Sugar: 35g

Nutrition information is estimated per slice (8 slices).

FAQs

Try More Recipes:

• Mary Berry Malt Chocolate Cake Recipe
• Mary Berry Old School Traybake Cake Recipe
• Mary Berry Pineapple Fruit Cake Recipe