Mary Berry Cut and Come Again Cake Recipe

This traditional fruit-studded Mary Berry Cut and Come Again Cake is made with mixed dried fruit, warming spices, and pantry staples, ready in just under two hours. The best part is slicing through that golden, cracked top to reveal the jewelled fruit evenly suspended in the light sponge. I love baking this for lazy weekends because it stays moist for days and actually tastes better the day after baking.

Why This Classic Works

Mary Berry’s “all-in-one” method completely changes the game for fruit cakes, removing the need for laborious creaming of butter and sugar. By beating all the sponge ingredients together at once, you create a robust emulsion that suspends the heavy dried fruit perfectly, ensuring every slice is packed with currants and sultanas rather than finding them all at the bottom.

I used to find traditional fruit cakes heavy and dense, but this recipe uses a slightly higher ratio of flour to fat, which results in a lighter, crumbly texture closer to a Madeira cake. It is the kind of reliable bake that survives a bit of neglect in the oven and fills the kitchen with the nostalgic scent of mixed spice.

Mary Berry Cut and Come Again Cake Ingredients

• 225g (8 oz) self-raising flour
• 1 tsp mixed spice (ground)
• 175g (6 oz) butter, softened (plus extra for greasing)
• 175g (6 oz) caster sugar
• 3 large eggs, at room temperature
• 2 tbsp milk
• 100g (4 oz) currants
• 100g (4 oz) sultanas
• 100g (4 oz) raisins or glacé cherries (quartered, rinsed, and dried)

How To Make Mary Berry Cut and Come Again Cake

1. Prep The Tin: Preheat your oven to 160°C (140°C fan / Gas 3). Grease a deep 18cm (7 inch) round cake tin or a 900g (2lb) loaf tin and line the base and sides with baking parchment.
2. Mix The Batter: Measure the self-raising flour, mixed spice, softened butter, caster sugar, eggs, and milk into a large mixing bowl. Beat well with an electric mixer for about two minutes until the mixture is smooth, pale, and thoroughly blended.
3. Fold In The Fruit: Add the currants, sultanas, and raisins (or cherries) to the bowl. Using a large metal spoon or spatula, gently fold the fruit into the batter until it is evenly distributed throughout.
4. Bake The Cake: Spoon the mixture into your prepared tin and level the surface with the back of a spoon. Bake in the centre of the oven for 1 ¼ to 1 ¾ hours, or until the cake is well-risen, golden brown, and springs back when lightly pressed.
5. Cool Down: Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Turn it out onto a wire rack to cool completely before peeling off the parchment paper.

Recipe Tips

• Wash the cherries: If you are using glacé cherries, rinse them under warm water to remove the heavy syrup and pat them completely dry; this stops them from sinking to the bottom of the cake.
• Room temperature ingredients: Ensure your butter is very soft and your eggs are not cold from the fridge, otherwise the all-in-one mixture may curdle or result in a heavy texture.
• Cover with foil: Check the cake after one hour of baking; if the top is browning too quickly but the centre is still raw, cover it loosely with aluminium foil for the remaining time.
• Check for doneness: Insert a thin skewer or cocktail stick into the centre of the cake; if it comes out clean without any wet batter attached, it is ready to come out.

What To Serve With Cut and Come Again Cake

This cake is best served simply with a hot cup of tea or coffee, allowing the spices and fruit to shine. For a traditional British twist, try serving a slice alongside a piece of sharp Cheddar cheese or Wensleydale, as the savoury cheese complements the sweet fruit beautifully.

How To Store

Store the completely cooled cake in an airtight tin or container at room temperature, where it will keep fresh and moist for up to one week. You can also freeze the whole cake or individual slices wrapped tightly in cling film and foil for up to three months.

FAQs

Why did my fruit sink to the bottom?
This usually happens if the batter is too thin or the fruit is wet and heavy. Make sure to dry any washed fruit thoroughly and avoid over-beating the batter once the flour is added.

Can I use plain flour instead?
Yes, use 225g of plain flour and add 3 level teaspoons of baking powder to get the same rise as self-raising flour.

Can I use a different size tin?
You can use a 2lb loaf tin instead of a round tin, but you may need to adjust the baking time slightly; check it after 1 hour and 15 minutes.

Why is my cake dry?
Over-baking is the main cause of a dry fruit cake. Every oven is different, so start checking for doneness 10-15 minutes before the recipe time suggests.

Nutrition

• Calories: 285 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 180mg
• Total Carbohydrate: 38g
• Protein: 4g

Try More Recipes:

• Mary Berry Walnut Cake Recipe
• Mary Berry Baked Cheesecake Recipe
• Mary Berry Chocolate Birthday Cake Recipe