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