Authentic Mary Berry Cut and Come Again Cake Recipe

This timeless cake is simple, moist, and packed with dried fruit, making it perfect for enjoying slice after slice.

Let me introduce you to a classic that has never failed to please: the Mary Berry Cut and Come Again Cake. This recipe is a favorite in my home, and it always feels like a warm hug when served with tea or coffee. With a blend of currants, raisins, and gentle spices, this cake is as comforting as it gets. What makes it even better? You can keep slicing and sharing—there’s always enough to go around!

Ingredients

• 1 cup (250g) salted butter, softened
• 3 cups (375g) all-purpose flour
• 1 tsp pumpkin pie spice
• 1 cup + 2 tbsp (225g) sugar
• 1½ cups (200g) currants
• 1 cup (150g) golden raisins
• 1 cup (150g) raisins
• 5 tsps baking powder
• 1 cup (250ml) milk
• ¾ tsp salt
• 4 extra-large eggs, beaten

Instructions

Prepare the Oven and Pan:

Start by preheating your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and grease it lightly to prevent sticking.

Cream the Butter and Sugar:

Beat the softened butter and sugar in a large bowl until the mixture is light and fluffy. This step is key to achieving a soft and tender cake texture.

Add the Eggs Gradually:

Crack the eggs into the bowl one at a time, beating well after each addition. This will keep the batter smooth and evenly mixed.

Combine Dry Ingredients:

In another bowl, sift together the flour, baking powder, salt, and pumpkin pie spice. Mix well to ensure the spices are evenly distributed.

Incorporate Wet and Dry:

Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Stir gently until the batter is smooth and all ingredients are combined.

Fold in the Fruit:

Toss the currants, raisins, and golden raisins with a small amount of flour to coat them. This helps prevent the fruit from sinking during baking. Carefully fold them into the batter.

Fill the Cake Tin:

Pour the batter into the prepared tin, smoothing the surface with a spatula. This ensures an even bake.

Bake the Cake:

Place the tin in the preheated oven and bake for 1½–2 hours. Check the cake by inserting a skewer into the center; it should come out clean. If the top begins to darken too quickly, cover it with a sheet of foil.

Cool Before Serving:

Remove the cake from the oven and let it cool in the tin for about 20 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!

For those who enjoy timeless desserts, you won’t want to miss our recipe for the perfect Maple Syrup Cake. It’s as comforting as the iconic Mary Berry Cut and Come Again Cake.

Mary Berry Cut and Come Again Cake

This timeless cake is simple, moist, and packed with dried fruit, making it perfect for enjoying slice after slice.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Servings: 12

Course: Dessert

Cuisine: British

Calories: 380

Ingredients Method

Ingredients

  

• 1 cup 250g salted butter, softened
• 3 cups 375g all-purpose flour
• 1 tsp pumpkin pie spice
• 1 cup + 2 tbsp 225g sugar
• 1½ cups 200g currants
• 1 cup 150g golden raisins
• 1 cup 150g raisins
• 5 tsps baking powder
• 1 cup 250ml milk
• ¾ tsp salt
• 4 extra-large eggs beaten

Method

 

1. Start by preheating your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and grease it lightly to prevent sticking.
2. Beat the softened butter and sugar in a large bowl until the mixture is light and fluffy. This step is key to achieving a soft and tender cake texture.
3. Crack the eggs into the bowl one at a time, beating well after each addition. This will keep the batter smooth and evenly mixed.
4. In another bowl, sift together the flour, baking powder, salt, and pumpkin pie spice. Mix well to ensure the spices are evenly distributed.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Stir gently until the batter is smooth and all ingredients are combined.
6. Toss the currants, raisins, and golden raisins with a small amount of flour to coat them. This helps prevent the fruit from sinking during baking. Carefully fold them into the batter.
7. Pour the batter into the prepared tin, smoothing the surface with a spatula. This ensures an even bake.
8. Place the tin in the preheated oven and bake for 1½–2 hours. Check the cake by inserting a skewer into the center; it should come out clean. If the top begins to darken too quickly, cover it with a sheet of foil.
9. Remove the cake from the oven and let it cool in the tin for about 20 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!

Nutritional Information (per slice, serves 12)

• Calories: 380
• Protein: 6g
• Fat: 14g
• Carbohydrates: 56g
• Sugar: 32g
• Fiber: 2g

Conclusion

The Mary Berry Cut and Come Again Cake is a crowd-pleaser that never goes out of style. Its rich flavor and moist texture make it ideal for any occasion, whether it’s a family gathering or just a treat for yourself. The best part? It gets even better the next day, so don’t hesitate to save a slice or two!