Recipe 59: Cut and come again cake

Photo 08-10-2013 21 13 22 (1)

Good morning readers and bloggers out there, it’s been a while since my last Mary Berry post so I thought I’d kick off my backlog of recipes with this one, her Cut and Come Again Cake. I’ve been a bit cheeky here and combined the recipe from the Baking Bible and from her latest book, Mary Berry’s Cooking Course.Photo 09-10-2013 13 02 31 (1)

The reason for this was that this cake was actually for my grandad’s birthday last month; he loves Mr Kipling’s Manor House cake, but I can’t seem to find a recipe anywhere for it. So, after reading the ingredients for both, I knew he’d enjoy a crumbly and light fruit cake which isn’t over rich with more fruit than sponge (you can probably tell this house doesn’t like Christmas Cake!). Mary’s recipe in the Baking Bible calls for mixed spice, which would be very nice if you’re not fond on almond extract; he on the other hand, doesn’t like spice! Once baked and cooled, wrap it in greaseproof paper, then foil; this cake is better the day after it has been made, so try and resist the urge to eat it for 24hrs! Good luck. Photo 09-10-2013 13 00 46 (1)


  • 225 g self rasing flour
  • 175 g caster sugar
  • 175 g butter, softened
  • 100 g ground almonds
  • 3-4 tbsp milk
  • 4 large eggs, beaten
  • 1/2 tsp almond extract
  • 450 g mixed dried fruit (100 g raisins, 125 g sultanas, 175 g currants, 50 g glacé cherries, chopped)
  • 25 g flaked almonds (optional)


  1. Preheat the oven to 160C/fan 140C/gas mark 3. Grease an 8″ deep loose-bottomed tin and line both the base and sides with baking parchment.
  2. In a large bowl, beat the butter and sugar with an electric mixer or wooden spoon until light and fluffy; add the eggs a little at a time, beating well between each addition.
  3. Fold in the flour, ground almonds and extract and beat well until all the ingredients have been well incorporated. Now, gently fold in the mixed fruit, stirring with a wooden spoon until the fruit has been combined.Photo 08-10-2013 18 45 05 (1)
  4. Turn the mix into your prepared tin and level the surface. If using, sprinkle on the flaked almonds. 
  5. Place in the oven and bake for 1.5 – 2 hours or until a skewer inserted into the centre of the cake comes out clean. If it does, remove from the oven and allow to cool in the tin before removing. Photo 08-10-2013 21 17 09 (1)

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