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Cut and Come Again Cake
I’ve
been asked so many times if Grandma had a recipe for this popular traditional cake. She classed this as a ‘useful’ light fruit cake
and made it often but sadly it wasn’t written down in her collection. So, I was
over the moon when Sheila gave me her family recipe :
Cut and Come Again Cake
6oz/175g
butter
12oz/340g
self raising flour
1
tsp mixed spice
4oz/110g
soft brown sugar
8oz/225g
mixed dried fruit (sultanas, currants, raisins, mixed peel, cherries)
3
eggs (beaten)
3
tbsps milk
Grease
and line an 8 inch/21 cms cake tin with baking paper. Rub the butter into the
flour until it’s like breadcrumbs. Add
the mixed spice, sugar and mixed dried fruit.
Add the beaten eggs gradually and then the milk until well mixed. Turn
the mixture into the prepared cake tin. Bake in the centre of a preheated oven
180C/350F/Mark 4 for about 1¼ hours. Leave to cool for 5 minutes then turn
out onto a wire cooling rack.
Grandma’s
baking tip : This is one of those to test with a cake tester or thin cake
skewer to see if the mixture has cooked. Stick it in the centre of the cake and
if there is no mixture on it when the tester is taken out, the cake is cooked.
If there are traces remaining on the cake tester, then it needs further baking
time.
Meryl's tip : I made this in a
round cake tin as Sheila suggests but you can make it in a loaf tin
and dust with icing sugar if you wish.
This
cake is just right with an afternoon pot of tea. I reckon you’ll be cutting and
coming back for more with this cake. Let me know what you think!
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