Mary Berry Cut And Come Again Cake

You know those cakes that sit on the sideboard for a few days and somehow get better with each slice? This is one of them. I remember my mum used to make a fruit cake that lived under a cracked glass dome — you’d slice a bit, make a cup of tea, come back an hour later, slice another. She never called it anything fancy, just “that fruit cake.” But I know now, this is what she meant — the Cut and Come Again Cake.

Mary Berry’s version feels like a lovely nod to that tradition. It’s soft, packed with fruit, and ever so slightly sticky from the apricot glaze. You don’t ice it, you don’t fuss with it — and that’s exactly the point. It’s the kind of cake that feels like home.

The name, if you’re wondering, comes from the idea that you’ll keep cutting it… and coming again for more. And once you try it, you will.

Ingredients List

• 225g self-raising flour – gives it that soft, gentle lift.
• 175g caster sugar – for sweetness without graininess.
• 225g unsalted butter, softened – make sure it’s room temp; no shortcuts.
• 4 eggs – adds richness and binds everything.
• 2 tablespoons whole milk – loosens the batter just a touch.
• 1 teaspoon vanilla extract – optional, but I never skip it.
• Zest of 1 lemon – lifts the whole flavour profile.
• 225g mixed dried fruit – I use raisins, sultanas, and a bit of peel.
• 3 tablespoons apricot jam – gives a glossy finish.
• 2 tablespoons demerara sugar – for that satisfying crunch on top.

(Note: You can swap lemon zest for orange if that’s what you’ve got.)

How To Make It

1. Preheat the oven to 160°C (325°F), and grease a 20cm round cake tin. Line the base with parchment paper.
2. In a big bowl, cream the butter and caster sugar until it’s light and fluffy. This might take a few minutes – I usually put the radio on here and get into a rhythm.
3. Add the eggs one at a time, mixing well between each. Don’t panic if it curdles a little — that’s normal.
4. Sift in the self-raising flour, and fold gently with a spatula. Don’t beat the life out of it – just fold until the flour disappears.
5. Stir in the milk, vanilla, and lemon zest. The kitchen will start to smell incredible about now.
6. Fold in the dried fruit. I usually toss mine in a spoonful of flour first to stop it all sinking.
7. Pour the batter into the tin and level the surface. Give it a little shake to settle things.
8. Bake for 1 hour, but start checking at the 50-minute mark. A skewer should come out clean. And the top? Golden and springy.
9. Let it cool in the tin for 10 minutes, then move to a wire rack.
10. Warm the apricot jam in a small pan until it’s loose. Brush it all over the top of the cake while it’s still a little warm.
11. Sprinkle the demerara sugar while the glaze is tacky — it’ll set into a lovely crunchy topping.
12. Let it cool fully, then slice thick and serve. Or slice thinly and eat three pieces. You do you.

Common Mistakes

Why did my cake turn out too heavy?
You probably overmixed after adding the flour. Stop once it’s just combined — it should still look a bit rustic.

Why is the fruit all at the bottom?
Toss the dried fruit in a bit of flour before adding it to the batter. That helps it stay put.

Why is the top dry?
It might be slightly overbaked — check your oven isn’t too hot and don’t skip the apricot glaze.

I forgot the lemon zest! Is it ruined?
Not at all. The lemon adds brightness, but the cake’s still lovely without it. I’ve forgotten it myself before and no one noticed.

Storage and Reheating Tips

Fridge
Wrap tightly in foil or clingfilm. It keeps well at room temperature for up to 4 days, or in the fridge for about a week.

Freezer
Wrap individual slices in clingfilm and then foil. Freeze for up to 3 months. Defrost overnight in the fridge or on the counter.

Reheating

• Microwave: 20 seconds on medium — just enough to warm.
• Oven: 150°C (300°F) for 8–10 mins, wrapped loosely in foil.
• Air fryer: Yup, works well — 150°C for 3–4 mins.

What To Serve With It

• Tea. Proper tea. Earl Grey or Breakfast, nothing too floral.
• Clotted cream – especially if it’s the day after baking. Cream + fruit + crunch = magic.
• A sharp cheddar – I know, sounds strange. But trust a Yorkshire lass: it works.

FAQ Section

Can I make this gluten-free?
Yes. Just use a self-raising gluten-free blend and add ½ tsp xanthan gum if needed. It works beautifully.

Can I skip the glaze?
Technically yes, but you’ll miss out on that gorgeous sticky top and crunchy sugar finish.

Can I add spices?
Absolutely. A pinch of cinnamon or nutmeg would be lovely here — especially in cooler months.

Does this cake get better with time?
Yes! Day 2 and 3 are even better than day 1. The flavours meld, and it stays moist thanks to the dried fruit.

Try More Recipes:

• Mary Berry Blueberry Loaf Cake
• Mary Berry Coconut Pyramids
• Mary Berry Double Chocolate Chip Muffins