Mary Berry’s Cut And Come Again Cake is a delightful and moist fruit cake that has gained quite a reputation in the world of British baking. True to its name, it’s designed to be sliced and enjoyed over several days, making it a perfect treat for family gatherings, afternoon tea, or as an indulgent snack. The term "cut and come again" refers to its ability to be cut into slices and then stored, staying fresh and delicious for days or even weeks. This cake is traditionally packed with juicy dried fruits like sultanas, currants, and raisins, combined with a rich, lightly spiced batter.
What sets this cake apart from other fruit cakes is its texture. While some fruit cakes can be dense or overly rich, Mary Berry’s version strikes a balance between light and indulgent. The fruit and butter in the recipe make it moist without feeling overly heavy. It’s a cake that offers comfort, but with an elegant simplicity that makes it suitable for both casual and formal occasions.
The beauty of this cake also lies in its adaptability. You can adjust the dried fruits and spices to suit your own tastes, and the recipe can easily be scaled up or down, depending on how many people you’re serving. It’s a versatile dessert that brings a touch of classic British baking into any home.
Mary Berry’s Cut And Come Again Cake Recipe
Ingredients Needed
Mary Berry’s Cut And Come Again Cake uses simple, yet rich ingredients that create a perfect balance of flavor and texture. Here’s a list of the key ingredients:
- Butter: Unsalted butter gives the cake its rich flavor and moist texture. The butter should be at room temperature to ensure it blends well with the sugar and other ingredients.
- Caster Sugar: This finely ground sugar helps create a smooth, even batter. It also helps contribute to the delicate sweetness of the cake.
- Eggs: Essential for binding the ingredients together and providing structure, eggs also add to the richness of the cake.
- Self-Raising Flour: This type of flour has baking powder mixed into it, allowing the cake to rise beautifully without the need for additional leavening agents.
- Mixed Dried Fruit: A combination of sultanas, raisins, currants, and sometimes chopped dried apricots or dates. This mix is key to giving the cake its characteristic fruitiness and natural sweetness.
- Ground Almonds: These add a subtle nutty flavor and help to keep the cake moist and tender.
- Baking Powder: If you’re using plain flour instead of self-raising flour, you’ll need to add a little baking powder to help the cake rise.
- Spices (Ground Cinnamon and Mixed Spice): These spices lend warmth and depth to the cake. The blend of cinnamon, nutmeg, and allspice gives a subtle, comforting flavor that’s not overwhelming.
- Lemon Zest: A touch of lemon zest adds a fresh, zesty brightness to balance the richness of the fruit and butter.
- Orange Juice or Lemon Juice: This gives the cake extra moisture and a hint of citrusy freshness.
- Honey: For a natural sweetness and slight depth of flavor.
- Milk: Used to loosen the batter and ensure the cake stays tender.
Equipment Needed
While Mary Berry’s Cut And Come Again Cake doesn’t require any unusual equipment, there are some essential tools you’ll need to ensure it’s baked to perfection:
- Mixing Bowls: You’ll need a couple of bowls for mixing the wet ingredients and dry ingredients separately before combining them. A large bowl for the batter and a smaller one for the fruit will do the trick.
- Electric Hand Mixer or Stand Mixer: To ensure the butter and sugar are well-creamed, you’ll need a mixer. An electric hand mixer is perfect, but a stand mixer will also work wonderfully, especially for mixing the batter evenly.
- Measuring Cups and Spoons: Precision in baking is key, so be sure to measure your ingredients accurately.
- Wooden Spoon or Spatula: Once you start folding the flour and dried fruits into the batter, a wooden spoon or spatula will be helpful for gently incorporating everything.
- Cake Tin: A round or square cake tin, typically 20 cm (8 inches) in diameter, will work well. If you’re making a larger batch, you can scale up to a 25 cm (10 inches) tin. Be sure to line the tin with parchment paper to prevent sticking.
- Cooling Rack: After baking, it’s important to let the cake cool properly to maintain its texture and prevent sogginess. A cooling rack allows air to circulate around the cake, helping it cool evenly.
- Sharp Knife: For slicing the cake neatly, a sharp serrated knife will give the cleanest cut, ensuring each slice looks perfect.
Instructions To Make Mary Berry’s Cut And Come Again Cake
Making Mary Berry’s Cut And Come Again Cake is a straightforward process, and with a few simple steps, you’ll have a delicious, moist fruit cake that everyone will love. Follow this detailed guide for the best results:
- Preheat the Oven: Start by preheating your oven to 160°C (325°F), or 140°C (285°F) for a fan-assisted oven. Line a 20 cm (8-inch) round or square cake tin with parchment paper and lightly grease the sides.
- Cream the Butter and Sugar: In a large mixing bowl, cream the unsalted butter and caster sugar together until light and fluffy. You can do this with an electric hand mixer or a stand mixer. This step is crucial for creating a light texture in the cake.
- Add the Eggs: Gradually add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour to bring it back together.
- Combine the Dry Ingredients: In a separate bowl, sift together the self-raising flour, ground almonds, and baking powder. Add the ground cinnamon and mixed spice to the dry ingredients and give it a gentle stir to combine.
- Fold in the Dry Ingredients: Gently fold the dry ingredients into the creamed butter mixture using a spatula. Be careful not to overwork the batter to ensure a light cake.
- Add the Fruit: Fold in the mixed dried fruit, lemon zest, and a splash of orange or lemon juice. Ensure that the fruit is evenly distributed throughout the batter.
- Pour into Tin: Transfer the batter into the prepared cake tin, smoothing the top with a spatula.
- Bake the Cake: Place the tin in the center of the preheated oven and bake for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with a piece of foil.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, turn it out onto a cooling rack to cool completely.
- Serve: Once cooled, the cake can be sliced and enjoyed immediately, or you can wrap it tightly in cling film to keep it fresh for several days. This cake also improves in flavor after a couple of days.
Tips And Tricks
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them combine more smoothly and results in a lighter cake.
- Let It Rest: Like many fruit cakes, this cake gets better after a day or two. Wrap it in parchment paper and foil and let it rest for at least 24 hours before cutting to allow the flavors to mature.
- Mix Up the Dried Fruit: Feel free to experiment with the types of dried fruit. Dried apricots, figs, or cranberries can add a unique twist to the cake. Just ensure the total weight of fruit is about the same as the recipe calls for.
- Moisture Check: If the cake seems a little dry while baking, you can brush it with a small amount of warm orange juice or a light syrup (made with sugar and water) to add extra moisture.
- Storing the Cake: Keep the cake wrapped in parchment paper or a cake tin lined with foil to keep it fresh. This cake can last for several days or even weeks when stored properly.
Mary Berry’s Cut And Come Again Cake is a timeless British classic that combines the best of traditional fruit cake with a lighter, more approachable texture. Its versatility in both flavor and presentation makes it a perfect cake for almost any occasion. Whether you’re hosting a tea party, celebrating a family gathering, or simply treating yourself to a slice of homemade comfort, this cake is sure to impress. With its balance of moistness, sweetness, and spice, it’s a treat that continues to delight bakers and cake lovers across the world.
Easy Recipe Variations For Mary Berry’s Cut And Come Again Cake
Mary Berry’s Cut and Come Again Cake is a timeless classic that has been a staple in British homes for generations. Known for its moist, rich texture and deeply comforting flavor, this cake is a favorite for afternoon teas and special occasions. But what if you want to add a little twist to the traditional recipe? Fortunately, there are many easy variations to try, depending on your preferences or what ingredients you have on hand.
1. Fruit Variations
Mary Berry’s original recipe calls for a simple blend of dried fruits, often including currants, sultanas, and raisins. To make this cake even more delightful, you can experiment with different fruit combinations. For a citrus twist, try adding finely grated zest from oranges or lemons to the batter. You can also swap out some of the dried fruit for dried apricots, prunes, or cranberries, adding a burst of color and flavor.
If you’re looking to create a more festive version of the cake, incorporate glace cherries, chopped dates, or even candied ginger for a punch of sweetness. You could even try using fresh berries, but be aware that the moisture content of fresh fruit may slightly affect the cake’s texture.
2. Spice Variations
While Mary Berry’s recipe includes the warmth of ground ginger, cinnamon, and mixed spice, you can play with these flavors to suit your taste. Adding a pinch of allspice or nutmeg can add depth to the flavor profile, giving it a more cozy, autumnal vibe. Alternatively, for a bolder, spicier flavor, increase the amount of ground ginger or include a touch of freshly grated nutmeg.
If you’re a fan of more unusual spices, you can experiment with cardamom, cloves, or even a dash of saffron for an exotic twist. Each of these will infuse the cake with a new aromatic quality, making it stand out from the traditional recipe.
3. Nuts And Seeds
Another way to change up the texture of the cake is by adding nuts or seeds. Walnuts, almonds, or pecans work beautifully with the fruity flavors of the cake and can add a pleasant crunch. Toast the nuts lightly before folding them into the batter to bring out their natural oils and enhance their flavor. For a slightly healthier take, you could swap out some of the nuts for seeds like sunflower or pumpkin, adding a different kind of crunch without compromising on flavor.
4. Adding A Zesty Icing Or Glaze
Though the Cut and Come Again Cake is traditionally served plain, adding a little icing or glaze can elevate it. A simple lemon glaze-made by mixing powdered sugar with lemon juice-would pair wonderfully with the spices and dried fruit. Alternatively, a rich cream cheese frosting would lend a tangy, creamy contrast to the moist, spiced cake. For a more indulgent variation, you can drizzle dark chocolate ganache over the top for a luxurious finish. The combination of chocolate and spice is always a winner.
5. Vegan Or Dairy-Free Version
If you’re catering to dietary preferences, it’s easy to adapt Mary Berry’s recipe for a vegan or dairy-free version. You can replace the butter with a plant-based alternative such as coconut oil, olive oil, or a dairy-free margarine. Instead of eggs, you can use a flaxseed or chia egg substitute, or try a store-bought egg replacer. Non-dairy milk like almond milk or oat milk will work well in place of cow’s milk, ensuring the cake remains just as moist and tender.
Storing Leftovers
Mary Berry’s Cut and Come Again Cake, like many fruit cakes, is known for its ability to improve in flavor over time. This is due to the richness of the dried fruit, which absorbs moisture from the batter, resulting in a more decadent and tender texture. However, knowing how to properly store the leftovers can ensure that the cake stays fresh and continues to delight for days or even weeks.
1. Room Temperature
If you plan to consume the cake within a few days, storing it at room temperature is your best bet. Wrap it tightly in wax paper or plastic wrap and place it in an airtight container. This will protect it from drying out, while also keeping it fresh. It’s important to keep the cake in a cool, dry place, away from direct sunlight, as heat and humidity can cause the cake to spoil faster.
2. Refrigeration
Although it’s not necessary to refrigerate the Cut and Come Again Cake, if you live in a particularly warm climate or want to extend the cake’s shelf life, refrigeration can be an option. Be sure to wrap the cake in plastic or place it in an airtight container to prevent it from absorbing any odors from the fridge. Once refrigerated, the cake will stay fresh for up to a week.
3. Freezing
For longer storage, freezing is a great option. Mary Berry’s cake freezes beautifully without compromising its texture. Slice the cake into individual portions or freeze it whole, depending on how you plan to use it later. Wrap the slices in plastic wrap, followed by aluminum foil, to prevent freezer burn. You can also store it in a sealed freezer bag. When ready to enjoy, simply allow the cake to thaw at room temperature or warm it in the oven for a few minutes. It will taste just as fresh as when it was first baked.
What To Eat With Mary Berry’s Cut And Come Again Cake?
Mary Berry’s Cut and Come Again Cake is wonderfully versatile and pairs well with a variety of beverages and sides, making it perfect for any occasion.
1. Tea And Coffee
The traditional pairing with this cake is, of course, tea. Its moist texture and spiced fruitiness complement both black and herbal teas beautifully. A classic English Breakfast tea is always a safe bet, but if you want to explore flavors, a chai tea with its warming spices enhances the cake’s own spice blend. For a lighter option, consider a fragrant Earl Grey tea, whose citrusy notes provide a refreshing contrast to the richness of the cake.
For coffee lovers, a strong espresso or a milky cappuccino would pair perfectly. The depth of flavor in a dark roast coffee complements the dense texture of the cake, while the creaminess of a cappuccino balances its sweetness.
2. Cheese
Though unusual, the combination of cake and cheese is a surprising delight. Try serving the Cut and Come Again Cake alongside a mild, creamy cheese like brie or goat cheese. The tang of the cheese provides a refreshing contrast to the sweetness of the fruitcake, and the richness of the cheese enhances the cake’s spices. You could also serve it with a sharper cheese like cheddar for an even more intriguing contrast.
3. Fresh Fruit
For a lighter pairing, fresh fruit is always a great option. Citrus fruits like oranges or grapefruit offer a refreshing, zesty element that balances the dense, spiced cake. Berries-such as strawberries, raspberries, or blueberries-can also work wonderfully, bringing a burst of natural sweetness and acidity that complements the cake’s flavors.
4. Whipped Cream Or Clotted Cream
If you’re serving the cake as a dessert, you can elevate it by adding a dollop of whipped cream or, for the ultimate indulgence, clotted cream. The creamy richness adds a luxurious element to the cake, making it feel even more decadent.
5. Ice Cream Or Sorbet
For a decadent dessert, consider serving the cake with a scoop of vanilla ice cream, or for a contrast in texture, a refreshing sorbet. A tangy lemon sorbet, in particular, would pair beautifully with the spiced cake, cleansing the palate and offering a bright, fresh complement to the richness of the fruitcake.
Conclusion
Mary Berry’s Cut and Come Again Cake is a wonderfully versatile treat that is perfect for any occasion. Its moist, spiced fruit flavor makes it comforting and indulgent, while its simple recipe allows for endless variations. From adding new fruits, spices, or nuts to adjusting it for dietary needs, there’s a version of this cake for everyone. And when it comes to storage, whether at room temperature, in the fridge, or in the freezer, this cake holds up remarkably well.
Pairing the cake with a cup of tea, fresh fruit, or even a slice of cheese can elevate the experience, making it a delightful addition to any gathering. Whether you’re serving it for afternoon tea, a family gathering, or a special celebration, Mary Berry’s Cut and Come Again Cake will undoubtedly remain a beloved classic in your recipe repertoire.
FAQs
What Makes Mary Berry’s Cut And Come Again Cake So Special?
Mary Berry’s Cut and Come Again Cake is a delightful, moist fruit cake that is known for its rich flavors and texture. The cake is perfect for slicing and storing, allowing it to improve in flavor over time. It’s a versatile cake, often enjoyed during special occasions, and is made with a blend of dried fruits, spices, and a hint of alcohol like rum or brandy. This cake is unique because it gets better with age, allowing the flavors to deepen, hence the ‘cut and come again’ name. It’s ideal for serving at family gatherings, festive seasons, or as a delicious homemade gift.
How Long Should You Bake Mary Berry’s Cut And Come Again Cake?
The baking time for Mary Berry’s Cut and Come Again Cake typically ranges between 1.5 to 2 hours, depending on your oven and the size of the cake. It’s important to bake the cake at a low temperature, around 160°C (320°F) for fan-assisted ovens, or 180°C (350°F) for conventional ovens. To check if the cake is done, insert a skewer into the center of the cake-if it comes out clean, the cake is ready. You can also cover the cake with foil halfway through baking if it starts to brown too quickly.
Can You Substitute The Alcohol In Mary Berry’s Cut And Come Again Cake?
Yes, you can substitute the alcohol in Mary Berry’s Cut and Come Again Cake if you prefer not to use alcohol. While alcohol like rum or brandy adds depth and flavor, you can use fruit juice or tea as a non-alcoholic alternative. For example, apple juice or orange juice can work well to maintain the fruity profile, while strong black tea can add a rich, robust flavor. If you’re using a liquid substitute, just make sure to adjust the quantity to maintain the consistency of the batter.
