Mary Berry Cut And Come Again Cake​

I used to think fruit cake was strictly for December. Dense, boozy, and something you politely nibble at your nan’s. But then I made this—Mary Berry’s Cut and Come Again Cake—and it completely rewired how I feel about fruit cakes.

It’s not heavy. It’s not sticky. And it’s absolutely not just for Christmas.

This version is lighter, almost crumbly, but still packed with fruit. The almond extract gives it that bakery warmth, and the cake keeps beautifully without ever getting dry. The first time I made it, I sliced it warm out of the tin (impatience got the better of me). Big mistake. It crumbled like sand.

But once I wrapped it and left it overnight like Mary says? Game changer.

Let me walk you through what makes this fruit cake the one you’ll want to bake all year round.

A Few Reasons This Just Works

This is a classic Mary Berry “all-in-one” style cake that doesn’t feel fussy, but it delivers big on flavour. Here’s why it works so well:

• Ground almonds are the secret. They add moisture and tenderness without making the crumb heavy.
• No creaming faff. You do beat the butter and sugar first, but it’s a forgiving recipe, and I’ve even used a wooden spoon when the mixer was buried in the cupboard.
• The fruit mix isn’t soaked or spiced. So it stays light, and the almond flavour can shine through.
• It keeps. Like really well. You can bake it on a Sunday and still eat it Thursday afternoon with a strong cup of tea.

INGREDIENTS + WHY THEY MATTER

• 225g Self-Raising Flour – Gives lift. You could make your own with plain flour + baking powder, but self-raising keeps it simple.
• 175g Caster Sugar – Sweetens without being cloying. I once tried granulated, and it made the crumb feel coarse.
• 175g Butter, Softened – Room temp is key. If too cold, you’ll never get that fluffy start.
• 100g Ground Almonds – Adds moisture and depth. Don’t skip or sub with extra flour—you’ll lose the richness.
• 3–4 tbsp Milk – Loosens the batter. I usually need all 4 tablespoons, especially if my eggs are on the small side.
• 4 Large Eggs, Beaten – Structure and richness. Add gradually so it doesn’t curdle.
• ½ tsp Almond Extract – Adds a warm, bakery-style flavour. I’ve swapped it for vanilla when making it for almond-haters—still lovely.
• 450g Mixed Dried Fruit – I use a mix of raisins, sultanas, currants, and glacé cherries. Make sure your fruit is soft—not dusty or hard.
• 25g Flaked Almonds (Optional) – These toast up beautifully on top and give a nice crunch.

Making It Yours (Without Ruining It)

• No almond extract? Try vanilla extract or even orange zest. I’ve done both. The cake takes well to a little citrus.
• Gluten-free? I tested it with a good 1:1 GF flour blend and it held up well—just add an extra tablespoon of milk.
• Dairy-free? I swapped the butter for Flora Plant and it still had a great texture.
• Different fruits? Diced dried apricots or cranberries work nicely in place of currants. Just keep the total fruit weight the same.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Crumbly, dry texture	Cut into it too soon	Let it rest wrapped overnight
Fruit sank to the bottom	Batter was too loose or fruit too wet	Pat fruit dry and don’t overdo the milk
Cake browned too quickly	Oven too hot or tin too shallow	Use an 8-inch deep tin and check at 90 mins
Greasy bottom	Didn’t line base and sides properly	Fully line with baking parchment

How to Make Mary Berry’s Cut and Come Again Cake

1. Preheat and Prep
   Heat the oven to 160°C (140°C fan) / Gas 3. Grease and line a deep 8-inch loose-bottomed tin with parchment—base and sides.
2. Cream Butter and Sugar
   Beat the softened butter and caster sugar until pale and fluffy. You can use an electric mixer or a wooden spoon (and some elbow grease).
3. Add Eggs Gradually
   Beat in the eggs one at a time. If the mixture curdles, add a spoonful of flour to bring it back together.
4. Add Dry Ingredients
   Fold in the flour, ground almonds, almond extract, and 3 tablespoons of milk. Add a fourth tablespoon if the batter feels stiff.
5. Stir in the Fruit
   Fold in your dried fruit gently. If you’re using glacé cherries, I chop and lightly flour them to help stop them sinking.
6. Bake
   Spoon into the tin, level the top, and sprinkle with flaked almonds if using. Bake for 1.5 to 2 hours. Check at 90 minutes and cover with foil if it’s browning too fast.
7. Cool and Wrap
   Let the cake cool in the tin. Once fully cool, wrap in greaseproof paper and foil. Rest for at least 24 hours before slicing. It’s worth the wait.

Tips From My Kitchen

• I weigh the fruit out the night before and let it sit out to lose any chill—it blends into the batter better.
• If I’m in a rush, I pop the cake in a warm (but off) oven to cool more quickly without drying out.
• A serrated knife gives neater slices—especially after resting overnight.
• I store it in the bread bin—keeps it at the perfect temp and texture.

Storage + Serving

• Room Temperature: Keeps for 5 days wrapped in parchment and foil in an airtight container.
• Fridge: Store up to a week, but bring to room temperature before eating or it’ll taste dull.
• Freezer: Freeze whole or in slices, wrapped tightly in cling film and foil. Keeps up to 3 months. Defrost at room temp for a couple of hours.

FREQUENTLY ASKED QUESTIONS

Q: Why is it called “Cut and Come Again”?
A: Because once you slice it, you will come back for another piece. It’s not rich or cloying—just lightly moreish.

Q: Can I leave out the cherries?
A: Absolutely. Just replace with the same weight of sultanas or raisins. The cherries are mostly for colour and variety.

Q: Does it need soaking like a Christmas cake?
A: Nope. That’s the beauty—it’s fruit cake without the faff. No alcohol, no long resting.

Q: Can I add spices?
A: Yes! I’ve tried it with half a teaspoon of mixed spice or cinnamon—lovely in cooler months.

Q: Can I bake it in a loaf tin?
A: You can. Use a large (2lb) loaf tin and extend the bake time to about 2 hours. Line it well.

Try More Recipes:

• Mary Berry Rich Fruit Cake Recipe
• Mary Berry Boiled Fruit Cake Recipe
• Mary Berry Boozy Fruit Cake Recipe
• Mary Berry Fruit Cake