Cut and Come Again Cake
Discover the timeless charm of the Cut and Come Again Cake, a beautifully spiced and fruit-filled British classic that's perfect for any occasion. This recipe combines the rich flavors of mixed dried fruits, warm cinnamon, nutmeg, and zesty orange, creating a moist and aromatic loaf cake that's incredibly moreish—true to its name, you'll keep coming back for another slice! Easy to prepare with simple pantry ingredients like self-raising flour, butter, and sugar, this one-bowl wonder is a breeze to whip up, making it an ideal bake for family gatherings or teatime treats. Serve it plain, or elevate it with a dusting of icing sugar for a touch of elegance. Ready in just under 90 minutes, it pairs perfectly with a cup of tea or coffee, promising homemade comfort in every bite.
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Recipe Information
Ingredients
- 300 grams self-raising flour
- 175 grams unsalted butter
- 175 grams granulated sugar
- 3 large eggs
- 100 milliliters milk
- 250 grams mixed dried fruit (raisins, sultanas, currants)
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 orange grated orange zest
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 160°C (320°F) or 140°C (284°F) fan. Grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, beat the butter and sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and grated orange zest.
Sift the self-raising flour, ground cinnamon, ground nutmeg, and salt into the bowl. Fold gently to combine the dry ingredients with the wet ingredients.
Gradually pour in the milk, mixing until the batter is smooth and of a soft dropping consistency.
Stir in the mixed dried fruit until evenly distributed throughout the batter.
Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 60 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve plain or with a light dusting of icing sugar on top. Enjoy with tea or coffee.
Nutrition Facts
Calories |
4150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 611.7 g | 222% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 330.1 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 459 mg | 35% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2655 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
