Mary Berry Cut And Come Again Cake

Mary Berry Cut and Come Again Cake is a moist British fruit cake made with self-raising flour, sugar, butter, eggs, milk, and mixed dried fruit. It gets its name from the tradition of being able to “cut and come again” for multiple servings. The cake is bursting with the sweet flavors of dried fruit and has a delightful texture.

Try More Mary Berry Recipes:

• Mary Berry Orange And Almond Cake
• Mary Berry Lemon And Coconut Cake
• Mary Berry Pear Crumble

💗 Reasons To Add This Recipe To Your Repertoire

• Simplicity And Ease. The Mary Berry Cut and Come Again Cake recipe is simple enough for beginners and pros. With simple directions and ingredients, you can easily make this delicious cake.
• Bursting With Flavor. Every bite explodes with blended dried fruit, lemon zest, and vanilla extract. The fruit’s sweetness, the lemon’s zest, and the vanilla’s perfume create a delightful cake.
• Versatile And Crowd-Pleasing. This cake suits many occasions. The Cut and Come Again Cake’s luscious texture and delicious tastes make it a hit at tea parties, birthdays, and other occasions.
• Longevity And “Cut And Come Again” Appeal. This cake is supposed to be consumed slowly. The dried fruit preserves the cake, allowing the flavors to develop. Each slice can be eaten “cut and come again,” making it a delicious gift that keeps on giving.

🍍 Mary Berry Cut And Come Again Cake Ingredients

• 225g self-raising flour
• 175g caster sugar
• 225g unsalted butter, softened
• 4 eggs
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 225g mixed dried fruit
• 3 tablespoons apricot jam
• 2 tablespoons demerara sugar

🍰 Mary Berry Cut And Come Again Cake Instructions

1. Prepare a 20cm (8-inch) round cake tin with butter and preheat the oven to 160°C (325°F). Line the bottom of the dish with parchment paper.
2. In a large mixing basin, cream the butter and caster sugar together until light and fluffy. Utilize an electric mixer or beat by hand for several minutes.
3. Ensure that each egg is completely incorporated before adding the next. This stage aids in producing a smooth batter.
4. Fold the self-rising flour into the mixture using a spatula after adding it to the basin. Care should be taken not to overmix; cease folding once the flour has been incorporated.
5. Add the whole milk, vanilla extract, and lemon rind to the mixture. These ingredients will enhance the cake’s flavor and moisture, as well as impart a delectable fragrance.
6. The mixed dried fruit should be equitably distributed throughout the batter after being folded in. The dried fruit contributes sweetness, texture, and flavor blasts.
7. Pour the cake mixture into the prepared pan and even out the surface with a spatula. Bake for approximately 1 hour in a preheated oven, or until a skewer inserted into the center comes out clean. The cake should be golden brown and yield to gentle pressure.
8. Remove the cake from the oven and allow it to settle in the pan for 10 minutes. Then, place it on a wire rack to completely chill.
9. Once the apricot jam has chilled, heat it in a small saucepan until it becomes runny. Coat the cake’s surface with the warm marmalade to create a glossy glaze.
10. Spread demerara sugar evenly over the cake’s surface. This will produce a caramelized, crispy topping that adds flavor and texture.
11. Serve the Cut and Come Again Cake in generous portions. It pairs well with a cup of tea or coffee, and the aromas will intensify with time.

💭 Recipe Tips

• Don’T Overmix The Batter. Be gentle when folding in the flour and dried fruit to avoid overmixing, which can result in a dense texture.
• Use A Variety Of Dried Fruits. Experiment with a mix of raisins, currants, sultanas, and candied peel to add depth and complexity to the cake’s flavor profile.
• Adjust Sweetness To Taste. If you prefer a sweeter cake, you can add a bit more caster sugar. Alternatively, reduce the sugar if you prefer a less sweet version.
• Add A Touch Of Spice. Enhance the flavors by adding a pinch of ground cinnamon, nutmeg, or mixed spice to the batter for a warm and aromatic twist.
• Check For Doneness With A Skewer. To ensure the cake is fully baked, insert a skewer into the center. If it comes out clean, without any wet batter, the cake is ready.

☕ Serving Ideas For Cut And Come Again Cake

Mary Berry Cut and Come Again Cake pairs beautifully with a variety of accompaniments serve it with a dollop of clotted cream or a scoop of vanilla ice cream for a creamy contrast, enjoy it with a warm cup of tea or coffee to complement the cake’s flavors.

🎚 Storage Guidelines For Cut And Come Again Cake

• In The Fridge. After cooling, wrap the Traditional Nigella Mary Berry Cut and Come again Cake tightly in plastic wrap or aluminum foil keep it cold and dry for 3–4 days.
• In The Freezer. First, cool the Traditional Nigella Mary Berry Cut and Come Again Cake before freezing to avoid freezer burn, tightly wrap it with plastic wrap and aluminum foil. Put it in a freezer bag. Frozen for 2-3 months.

🔥How To Reheat Cut And Come Again Cake?

• In The Microwave. Heat a cake slice on high for 20–30 seconds on a microwave-safe dish check the slice and heat it in short bursts until it’s warm enough.
• In The Oven. Start your oven at 150°C (300°F). Heat the cake slice on a baking sheet or oven-safe dish for 5-10 minutes until warm. Watch out for overcooking.

FAQs

Try More Mary Berry Recipes:

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

Mary Berry Cut And Come Again Cake Nutrition Facts

Amount Per Serving

• Calories: 350 calories
• Total Fat: 15 grams
• Saturated Fat: 8 grams
• Cholesterol: 60 milligrams
• Carbohydrates: 60 grams
• Fiber: 4 grams
• Sugar: 40 grams
• Protein: 5 grams

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

1. Mary Makes it Easy Cookbook
2. Mary Berry’s Baking Bible
3. Baking with Mary Berry
4. Mary Berry’s Simple Comforts (recommended)
5. Mary Berry Quick Cooking