The Magical Cut And Come Again Cake Recipe for Sweet Joy

Baking a delightful cut and come again cake promises pure culinary magic for sweet enthusiasts.

Soft crumbs and incredible flexibility make this dessert a standout in any home kitchen.

Compact yet generous, this recipe adapts brilliantly to your mood and appetite.

Home bakers appreciate its simplicity and forgiving nature, which welcomes creativity at every turn.

Ingredients blend seamlessly, creating a tender treat that feels both nostalgic and exciting.

Minimal effort delivers maximum satisfaction with each slice you’ll savor.

Prepare to experience a cake that keeps giving, tempting you back for another delectable piece.

Why Mary Berry Cut And Come Again Cake Is So Beloved

• Bake with Minimal Fuss: Perfect for bakers who want a straightforward cake without complicated techniques, this recipe requires basic mixing and simple ingredients found in most kitchen pantries.
• Customize Your Delight: Swap dried fruits based on preference or seasonal availability, making this cake adaptable for different tastes and occasions like family gatherings or afternoon tea.
• Crowd-Pleasing Treat: Delivers a moist, flavorful cake with a delightful combination of sweet jam glaze and crunchy demerara sugar topping that appeals to both adults and children.
• Beginner Baker Friendly: Offers an approachable method with clear steps, allowing novice bakers to create a professional-looking dessert without advanced baking skills.

What You’ll Need for Mary Berry Cut And Come Again Cake

• Butter: A rich, creamy base that provides moisture and helps create a tender cake texture.
• Sugar: Adds sweetness and helps create a golden, caramelized exterior.
• Eggs: Bind the ingredients together and contribute to the cake's structure and richness.
• Flour: The primary dry ingredient that gives the cake its foundation and structure.

• Milk: Adds moisture and helps create a soft, tender crumb.
• Vanilla: Provides a warm, classic baking flavor that enhances the overall taste.
• Lemon Zest: Introduces a bright, citrusy note that lifts the cake's flavor profile.

• Dried Fruit, Apricot Jam, Demerara Sugar: Add texture, sweetness, and a delightful finishing touch to the cake.

How to Make Mary Berry Cut And Come Again Cake

Step 1: Prepare Baking Equipment

Warm up your oven to 160°C (325°F). Grab a 20cm round cake tin and generously coat the inside with butter or cooking spray. Line the bottom with parchment paper to ensure easy cake removal.

Step 2: Whip Butter and Sugar

In a large mixing bowl, beat softened butter and sugar together until the mixture becomes light, airy, and looks like fluffy clouds. This process helps create a tender cake texture.

Step 3: Incorporate Eggs

Add eggs one at a time into the butter-sugar mixture. Blend thoroughly after each egg addition, ensuring a smooth and well-integrated batter.

Step 4: Gently Fold Flour

Sift flour into the wet ingredients. Use a delicate folding motion to incorporate the flour, being careful not to overmix. This technique keeps the cake tender and prevents tough texture.

Step 5: Add Liquid Ingredients

Introduce milk, vanilla extract, and freshly grated lemon zest into the batter. Stir gently until all ingredients are evenly distributed.

Step 6: Mix in Dried Fruit

Fold dried fruit into the cake batter, distributing them evenly throughout the mixture.

Step 7: Transfer to Baking Tin

Pour the cake batter into the prepared tin. Smooth the surface with a spatula to create an even top.

Step 8: Bake the Cake

Place the tin in the preheated oven. Bake for approximately 1 hour. Check doneness by inserting a skewer into the center – it should come out clean when the cake is fully baked.

Step 9: Initial Cooling

Remove cake from oven and let it rest in the tin for 10 minutes. This helps the cake settle and makes removal easier.

Step 10: Transfer and Glaze

Carefully transfer the cake to a wire rack. Warm apricot jam and brush it over the cake’s top for a glossy finish.

Step 11: Final Touch

Sprinkle demerara sugar over the glazed cake for a delightful crunch and sparkly appearance.

Step 12: Complete Cooling and Serve

Allow the cake to cool completely at room temperature. Slice and serve for a delectable treat.

Smart Baking Tips for Mary Berry Cut And Come Again Cake

• Adjust Fruit Mix: Choose soft dried fruits like sultanas, currants, or cranberries for best texture and even distribution throughout the cake.
• Control Moisture: Add milk gradually to ensure smooth batter consistency and prevent dense cake texture.
• Master Zesting Technique: Use fresh lemon zest and avoid white pith for bright, clean citrus flavor without bitterness.
• Prevent Fruit Sinking: Lightly coat dried fruits in flour before folding to keep them suspended evenly in cake batter.
• Check Doneness Carefully: Test cake with wooden skewer inserted in center – clean skewer means perfectly baked cake with no raw batter remaining.

Creative Takes on Mary Berry Cut And Come Again Cake

• Gluten-Free Version: Replace wheat flour with almond or coconut flour for a celiac-friendly option.
• Vegan Adaptation: Substitute butter with coconut oil, eggs with flax eggs, and milk with almond milk for a plant-based treat.
• Low-Sugar Alternative: Use stevia or monk fruit sweetener instead of regular sugar, and reduce dried fruit quantity to lower overall sugar content.
• Citrus Burst Variation: Swap lemon zest with orange zest and add cranberries instead of traditional dried fruit for a tangy flavor profile.

What Goes Well with Mary Berry Cut And Come Again Cake

• Pair with Creamy Earl Grey Tea: Smooth, fragrant Earl Grey complements the cake's citrusy notes and balances the sweet dried fruits, creating a luxurious afternoon tea experience.
• Serve with Vanilla Bean Custard: Rich, silky custard enhances the cake's lemon zest and provides a delightful temperature contrast, adding depth to each bite.
• Match with Moscato d'Asti: Light, sweet sparkling wine from Italy brings out the cake's fruity undertones and provides a refreshing palate cleanser between servings.
• Complement with Clotted Cream: Traditional British cream adds luxurious richness, softening the cake's texture and highlighting its delicate lemon and vanilla flavors.

Storage Tips for Mary Berry Cut And Come Again Cake

• Store cake in an airtight container for up to 5 days. Wrap tightly in plastic wrap to prevent drying out.
• Slice cake, wrap individual portions in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw at room temperature for 1-2 hours before serving.
• Place a slice on a microwave-safe plate. Heat for 15-20 seconds on medium power. Check warmth and add extra seconds if needed.
• Preheat oven to 150C. Wrap cake slice in foil. Warm for 5-7 minutes until slightly heated through. Unwrap and serve immediately.

FAQs About Mary Berry Cut And Come Again Cake

• What is a Cut and Come Again Cake?

A traditional British cake that gets its name from being so delicious people will “come again” for more slices. It’s a fruity, dense cake perfect for afternoon tea.

• Why use dried fruit in this cake?

Dried fruit adds natural sweetness, rich flavor, and wonderful texture. The fruits also help keep the cake moist and provide interesting bursts of flavor in each bite.

• Can I substitute ingredients in this recipe?

Yes, you can swap dried fruits like currants, raisins, or mixed peel. You can also replace lemon zest with orange zest for a different citrus note. Just keep proportions similar.

• Is this cake difficult to make?

Not at all! It’s a straightforward recipe with simple mixing techniques. Even beginner bakers can successfully make this classic cake with basic baking skills and patience.

Cut And Come Again Cake Recipe

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4.7 from 33 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Cut and Come Again Cake brings British teatime charm to your dessert table, blending nostalgic flavors with simple, elegant ingredients. Rich with fruity nuances and tender crumb, you’ll savor each delightful slice of this classic comfort treat.

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Ingredients

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Main Ingredients:

• 225 grams (8 ounces) unsalted butter, softened
• 225 grams (8 ounces) self-raising flour
• 4 eggs
• 175 grams (6 ounces) caster sugar
• 225 grams (8 ounces) mixed dried fruit

Wet Ingredients and Flavor Enhancers:

• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 3 tablespoons apricot jam

Topping:

• 2 tablespoons demerara sugar

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Instructions

1. Prepare the oven at 160°C (325°F) and prepare a 20cm round cake tin by greasing and lining with parchment paper.
2. Using an electric mixer, blend butter and sugar until light and airy, creating a smooth creamy texture.
3. Incorporate eggs individually, thoroughly mixing after each addition to ensure a uniform consistency.
4. Gently introduce flour into the mixture, folding carefully to maintain the cake’s delicate structure.
5. Add milk, vanilla extract, and lemon zest, stirring until ingredients are evenly distributed.
6. Carefully fold dried fruit throughout the batter, ensuring even coverage.
7. Transfer mixture into prepared cake tin, smoothing the surface with a spatula for an even bake.
8. Bake in preheated oven for approximately 1 hour, checking doneness by inserting a skewer which should emerge clean when cake is fully cooked.
9. Allow cake to rest in tin for 10 minutes, then carefully transfer to a wire cooling rack.
10. Gently heat apricot jam until slightly runny, then brush delicately over the cake’s surface.
11. Sprinkle demerara sugar across the top for a crystalline, caramelized finish.
12. Let cake cool completely before slicing and serving.

Notes

• Prevent dried fruit from sinking by tossing lightly in flour before adding to cake batter.
• Swap traditional dried fruit with fresh berries or chocolate chips for a modern twist on this classic recipe.
• Test cake doneness precisely by inserting a clean skewer in the center – it should come out with just a few moist crumbs, not wet batter.
• Enhance flavor complexity by using brown butter instead of regular butter, which adds a subtle nutty richness to the cake’s profile.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 453
• Sugar: 38g
• Sodium: 130mg
• Fat: 26g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0.3g
• Carbohydrates: 51g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 85mg