Mary Berry’s Cut and Come Again Cake is made with self-raising flour, mixed spice, ground nutmeg, butter, soft brown sugar, mixed dried fruits, eggs, and milk. This traditional Mary Berry recipe creates a delicious cake that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients Needed
- 340g (12 oz) self-raising flour, sifted
- 1 teaspoon mixed spice
- 1/2 teaspoon ground nutmeg
- 175g (6 oz) butter, cold from the fridge
- 110g (4 oz) soft brown sugar
- 225g (8 oz) mixed dried fruits (including half cherries)
- 3 eggs, lightly beaten
- 170ml (12 tablespoons) milk
How To Make Cut And Come Again Cake
- Prepare Tin: Line and grease an 8-inch (21 cm) cake tin with parchment baking paper.
- Mix Dry Ingredients: In a large bowl, combine the flour, mixed spice, and nutmeg.
- Add Butter: Rub in the cold butter until the mixture resembles fine breadcrumbs.
- Combine Ingredients: Stir in the sugar and dried fruits until the fruits are coated. Add the beaten eggs and milk, mixing until well combined.
- Bake: Spoon the mixture into the prepared tin, level the top, and bake in a preheated oven at 180°C (350°F), Gas Mark 4, for about 1 hour, until golden brown and a skewer comes out clean.
- Cool: Allow the cake to cool in the tin for 5 minutes before transferring to a wire rack.
- Serving Suggestion: Best enjoyed with a wedge of Wensleydale cheese and a cup of Yorkshire tea.
Recipe Tips
- Use Cold Butter: Ensure your butter is cold to achieve the best breadcrumb-like texture when rubbing it into the flour.
- Sift Flour: Sift the flour before mixing to remove lumps and ensure an even distribution of the raising agents.
- Mix Gently: When combining the ingredients, mix gently to avoid overworking the dough, which can make the cake dense.
- Check Doneness: Use a skewer to test if the cake is done; it should come out clean. If it comes out with batter, bake for an additional 5-10 minutes.
- Cool Completely: Allow the cake to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely to prevent it from becoming soggy.
How To Store And Reheat Leftovers?
- Refrigerate: Allow the cake to cool to room temperature. Store it in an airtight container in the fridge for up to 1 week.
- Freeze: After cooling, wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw the cake at room temperature before serving.
- Reheat: Preheat the oven to 160°C (325°F). Place the cake on a baking sheet and heat for about 10-15 minutes until warmed through.
Nutrition Facts
Serving Size: 1 slice (assuming 8 servings per cake)
- Calories: 350
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 80mg
- Potassium: 200mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Apricot Cake
- Mary Berry Marmalade Loaf Cake
- Mary Berry Blueberry Muffin Recipe
- Mary Berry Millionaires Cheesecake Recipe
Mary Berry Cut And Come Again Cake
Description
Mary Berry’s Cut and Come Again Cake is made with self-raising flour, mixed spice, ground nutmeg, butter, soft brown sugar, mixed dried fruits, eggs, and milk. This traditional Mary Berry recipe creates a delicious cake that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare Tin: Line and grease an 8-inch (21 cm) cake tin with parchment baking paper.
- Mix Dry Ingredients: In a large bowl, combine the flour, mixed spice, and nutmeg.
- Add Butter: Rub in the cold butter until the mixture resembles fine breadcrumbs.
- Combine Ingredients: Stir in the sugar and dried fruits until the fruits are coated. Add the beaten eggs and milk, mixing until well combined.
- Bake: Spoon the mixture into the prepared tin, level the top, and bake in a preheated oven at 180°C (350°F), Gas Mark 4, for about 1 hour, until golden brown and a skewer comes out clean.
- Cool: Allow the cake to cool in the tin for 5 minutes before transferring to a wire rack.
- Serving Suggestion: Best enjoyed with a wedge of Wensleydale cheese and a cup of Yorkshire tea.
Notes
- Use Cold Butter: Ensure your butter is cold to achieve the best breadcrumb-like texture when rubbing it into the flour.
- Sift Flour: Sift the flour before mixing to remove lumps and ensure an even distribution of the raising agents.
- Mix Gently: When combining the ingredients, mix gently to avoid overworking the dough, which can make the cake dense.
- Check Doneness: Use a skewer to test if the cake is done; it should come out clean. If it comes out with batter, bake for an additional 5-10 minutes.
- Cool Completely: Allow the cake to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely to prevent it from becoming soggy.
Mary Berry Cut And Come Again Cake