Out of all the recipes I’ve posted and shared for the last ten years, this is one of the most popular, so that’s why I’ve chosen it for my 50th piece for Yorkshire Bylines. Its name is a clear exhortation to come back and have another slice … and why not? In these dark days, we need something comforting to cheer us up. This one is a delectably moist and fruit cake with a flavouring of spice which just begs you to have another slice.
A treasured family recipe
Grandma Abson had a recipe for this popular cake which she classed as a ‘useful light fruit cake’ but this recipe comes from Sheila. I met her a few years ago at a heritage baking talk I delivered for her group. Inspired by hearing all about Grandma Abson’s baking legacy, Sheila sent me a load of traditional recipes from her own collection. I always love to share treasured family recipes which take you back to a happy place or prompt a fond memory of old friends and family.
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
(any of sultanas, currants, raisins, cranberries, 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 an hour. Leave to cool for 5 minutes then turn out onto a wire cooling rack.
Grandma and Meryl’s baking tips
Grandma’s baking tip: It’s a good idea to test the cake 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 a little more baking time.
Meryl’s tip: I made this in a round cake tin but you can make it in a loaf tin. I’d definitely serve with Wensleydale cheese.
Celebrating the 50th
We might not be quite so happy about all the ‘cut and come again’ going on in the world. My history teacher used to say ‘What we learn from history is that we don’t learn from history’ but I reckon with this ‘cut and come again cake’, you’ll be coming back and cutting another slice. Its exact origins are lost in time so I suppose you could make any of your favourite cakes a ‘cut and come again cake’. It’s all about showing hospitality and kindness.
How could you not love a cake with this name? Come celebrate my 50th recipe with me!
You can read more about Grandma Abson’s life, her passion for baking and recipes HERE and head over to Instagram @grandmaabson to see Meryl baking with her grandchildren.
