This Mary Berry Cut and Come Again Cake is a light, crumbly fruit cake that’s full of flavour but not overly rich—perfect for those who love fruit cake without the heaviness of a traditional Christmas cake. With a mix of dried fruit, ground almonds, and a hint of almond extract, it’s deliciously moist and keeps well, making it a great bake for afternoon tea or special occasions.
The name says it all—you’ll want to cut a slice and come back for more! For the best flavour, let the cake rest for 24 hours before serving. Wrap it in greaseproof paper and foil after baking, and you’ll be rewarded with an even better texture the next day.
Makes 1 deep 8-inch cake
Ingredients Needed:
- 225g self-raising flour
- 175g caster sugar
- 175g butter, softened
- 100g ground almonds
- 3-4 tbsp milk
- 4 large eggs, beaten
- ½ tsp almond extract
- 450g mixed dried fruit (100g raisins, 125g sultanas, 175g currants, 50g glacé cherries, chopped)
- 25g flaked almonds (optional)
How To Make Mary Berry’s Cut and Come Again Cake
- Preheat the oven: Set the oven to 160°C (140°C fan) / Gas Mark 3. Grease an 8-inch deep loose-bottomed tin and line both the base and sides with baking parchment.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer or wooden spoon until light and fluffy.
- Add the eggs: Beat in the eggs, one at a time, mixing well after each addition.
- Combine the dry ingredients: Fold in the flour, ground almonds, and almond extract, beating well until fully incorporated.
- Add the fruit: Gently fold in the mixed dried fruit, stirring with a wooden spoon until evenly distributed.
- Bake the cake: Pour the batter into the prepared tin and level the surface. If using, sprinkle flaked almonds over the top. Bake for 1.5 to 2 hours, or until a skewer inserted into the centre comes out clean.
- Cool and store: Let the cake cool in the tin before removing. For the best flavour, wrap in greaseproof paper and foil and let it rest for 24 hours before slicing.
Recipe Tips
- Use fresh, high-quality dried fruit: Soft, plump fruit will keep the cake moist. If your dried fruit feels dry, soak it in a little warm water for 10 minutes and drain well before adding.
- Check the cake after 1.5 hours: If the top is browning too quickly, cover it loosely with foil to prevent over-browning.
- Resting makes it better: This cake develops a deeper flavour and better texture after 24 hours, so resist cutting into it too soon!
- Adjust the flavour: If you don’t like almond extract, swap it for vanilla extract or add a little mixed spice for warmth.
How To Store This Cut and Come Again Cake
Storing at Room Temperature: Wrap in greaseproof paper and foil, then keep in an airtight container at room temperature for up to 5 days.
Storing in the Fridge: Store in an airtight container for up to 1 week. Let it sit at room temperature for 30 minutes before serving.
Freezing: Wrap the whole cake or individual slices in cling film and foil and freeze for up to 3 months. Defrost at room temperature for about 2 hours before serving.
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