I remember the first time I made Mary Berry’s Cut And Come Again Cake. I was looking for a simple yet elegant cake for a family gathering, and a friend recommended it. At first, the name itself intrigued me-it sounds so inviting, doesn’t it? I was curious to see if it lived up to the hype, and when I took that first bite, I knew I had found something special. The cake was moist, flavorful, and surprisingly easy to make. It quickly became one of my go-to recipes for any occasion.
The "Cut And Come Again" cake is the kind of dessert that everyone seems to love. It’s perfect for family get-togethers, a casual coffee with friends, or even a special celebration. What I love most about it is that it stays fresh for days, which makes it a fantastic choice for making ahead.
Mary Berry Cut And Come Again Cake Recipe
Mary Berry’s Cut And Come Again Cake is a British classic. It’s a fruit cake that’s lighter than your typical rich, dense fruitcake. The cake has a wonderful balance of flavors and is studded with sultanas, currants, and mixed dried fruits. It has a lovely crumb, with just the right amount of sweetness. It’s perfect for any time of year, though it’s especially loved during the holiday season.
The best part? It really lives up to its name. You can "cut and come again" without worrying about it drying out, thanks to the moistness of the cake.
Ingredients Needed
When I first made this cake, I was pleased to find that I already had most of the ingredients in my pantry. The simplicity of the ingredients is one of the things that makes it such an accessible recipe.
Here’s what you’ll need:
- Butter: 175g (unsalted, at room temperature)
- Caster sugar: 175g
- Self-raising flour: 225g
- Baking powder: 1 tsp
- Eggs: 2 large
- Milk: 2 tbsp
- Mixed dried fruit: 175g (sultanas, currants, raisins, etc.)
- Ground almonds: 50g
- Mixed peel: 50g (optional, but adds a great citrusy zing)
- Cinnamon: 1 tsp (for that warm, comforting spice)
- Vanilla extract: 1 tsp (a must for extra flavor)
- Golden syrup: 1 tbsp (this gives the cake a bit of extra moisture and sweetness)
Equipment Needed
I’ll admit, the first time I made this cake, I went into the kitchen without a full list of tools in hand. I ended up scrambling around for mixing bowls and a cake tin! So, here’s a heads-up on what you’ll need:
- Mixing bowls: One large for wet ingredients, one for dry
- Electric hand mixer or stand mixer: Makes life easier, but you can use a wooden spoon if you’re in the mood for a workout
- Cake tin: A 20cm (8-inch) round tin works best, but you can also use a square tin if you prefer
- Sieve: For sifting the flour and baking powder
- Spatula: To mix everything together thoroughly
- Cooling rack: To let the cake cool without getting soggy
How To Make Mary Berry Cut And Come Again Cake?
When I first made this cake, I was surprised at how quickly everything came together. The method is straightforward and doesn’t involve any complicated techniques, making it a perfect recipe for beginners or anyone in need of a no-fuss treat.
Here’s the step-by-step process:
- Preheat the oven to 160°C (140°C fan) or 325°F.
- Prepare your tin by greasing it and lining it with parchment paper.
- Cream the butter and sugar: Beat the butter and sugar together until light and fluffy. I use an electric mixer for this, but you can do it by hand if you prefer.
- Add the eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Sift the dry ingredients: In a separate bowl, sift together the flour, baking powder, and cinnamon. Add the ground almonds.
- Combine everything: Gradually fold the dry ingredients into the wet mixture, alternating with the milk to keep the batter smooth.
- Add the dried fruit: Gently fold in the mixed dried fruit, mixed peel, and vanilla extract.
- Bake: Pour the batter into your prepared tin and smooth the top. Bake for 1 hour and 15 minutes, or until a skewer comes out clean.
- Cool: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Recipe Variations
One of the best things about this recipe is how adaptable it is. If you want to get creative or make use of what’s in your pantry, there are plenty of ways to tweak it:
- Add nuts: Walnuts, hazelnuts, or pecans give the cake a lovely crunch and texture.
- Citrus zest: Add orange or lemon zest to the batter for a refreshing burst of flavor.
- Spices: Experiment with different spices like nutmeg or cloves for a warm, festive flavor.
- Fruit swaps: You can switch the dried fruit for whatever you have-dried apricots, cranberries, or prunes would all work great.
- Vegan version: Replace the butter with a plant-based butter substitute and the eggs with a flaxseed egg or apple sauce.
What Goes Well With Mary Berry Cut And Come Again Cake?
I love pairing this cake with a cup of tea. The light, sweet flavor of the cake pairs beautifully with both black tea and herbal varieties like chamomile or Earl Grey. Here are a few ideas for what else goes great with it:
- Whipped cream: A dollop of lightly whipped cream adds richness without overpowering the cake.
- Custard: If you want to make the cake a little more decadent, serve it with custard.
- Fruit compote: A berry compote or poached pears would complement the cake’s sweetness and balance it out.
- Cheese: A sharp cheddar or creamy brie provides a surprising contrast to the cake’s flavors.
What I Have Learnt
This recipe taught me that sometimes simplicity is the key to a great dessert. The Cut And Come Again cake is straightforward to make, yet it delivers on flavor and texture. Over time, I’ve learned that patience is essential-letting the cake cool properly is crucial to its final result. Also, the name truly does hold up: It’s a cake that stays moist and delicious, so you can keep coming back for another slice without it getting stale too quickly.
One of my favorite things about this cake is how it brings people together. It’s a crowd-pleaser, and it feels like a warm hug in dessert form.
FAQs
What Makes The Mary Berry Cut And Come Again Cake Different From Other Cakes?
The Mary Berry Cut and Come Again Cake is a moist, fruit-packed cake that is often made with a variety of dried fruits, such as raisins, currants, and sultanas, and is infused with a rich, spiced flavor. The term ’cut and come again’ refers to its ability to be sliced and enjoyed over a period of time, thanks to its long-lasting freshness and moist texture.
Can I Substitute Ingredients In The Mary Berry Cut And Come Again Cake Recipe?
Yes, you can make substitutions in the recipe. For example, you can swap the dried fruits for other varieties such as apricots or dates. You can also adjust the spices to suit your preference, using more cinnamon or nutmeg, or even omitting them entirely. However, these changes may affect the overall flavor and texture, so it’s best to experiment with small adjustments first.
How Long Does The Mary Berry Cut And Come Again Cake Stay Fresh?
The Mary Berry Cut and Come Again Cake is known for staying fresh for a longer period due to its dense texture and high moisture content. It can be kept in an airtight container for up to a week. For even longer storage, you can freeze slices of the cake and thaw them as needed, which helps preserve its flavor and moisture.