I used to think fruit cake was just for December—dense, boozy, and served with a side of politeness. But then I baked this: Mary Berry’s Cut and Come Again Cake—and it completely changed my view.
It’s light. It’s tender. It’s packed with fruit, but never sticky. And it’s absolutely not just for Christmas.
The almond extract adds that warm, bakery-style flavour, and thanks to the ground almonds, the crumb stays moist for days. I made the mistake of slicing into it warm the first time (impatience won). It crumbled like sand. But once I wrapped it up and let it rest overnight—just like Mary says—it sliced like a dream.
Why This Recipe Works
- Ground almonds = tenderness and moisture, without heaviness.
- All-in-one mixing means minimal fuss and reliable results.
- No soaked fruit or spice overload—just pure almond-fruity goodness.
- It keeps beautifully, making it perfect for weekday snacking or weekend guests.
Ingredients & Why They Matter
- 225g self-raising flour – Simple lift. You can DIY with plain flour + baking powder, but this keeps it straightforward.
- 175g caster sugar – Lighter than granulated for a smoother crumb.
- 175g softened butter – Room temp helps achieve a creamy start.
- 100g ground almonds – Adds depth, softness, and staying power.
- 3–4 tbsp milk – Loosens the batter. Go with 4 tbsp if your eggs are small.
- 4 large eggs, beaten – Adds richness and structure.
- ½ tsp almond extract – Brings that warm, subtle flavour. Sub with vanilla or orange zest if preferred.
- 450g mixed dried fruit – Use a blend like raisins, sultanas, currants, and glacé cherries.
- 25g flaked almonds (optional) – For a golden, toasty finish on top.
Make It Your Own (Without Breaking It)
- No almond extract? Try vanilla or orange zest.
- Going gluten-free? Use a 1:1 GF flour blend + 1 extra tbsp of milk.
- Dairy-free? Flora Plant works well instead of butter.
- Fruit swaps? Use chopped apricots or cranberries—just keep the total fruit weight the same.
Common Mistakes (I’ve Made Them All)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake crumbled when sliced | Cut too soon | Let it cool fully and rest overnight |
| Fruit sank | Batter too loose or fruit too wet | Pat fruit dry, don’t overdo the milk |
| Top browned too fast | Oven too hot or shallow tin used | Use an 8″ deep tin, check at 90 mins, cover top |
| Greasy bottom | Lining not thorough | Line both base and sides with parchment |
How to Make It
- Preheat & Prepare:
Heat oven to 160°C (140°C fan) / Gas 3. Grease and fully line a deep 20cm (8″) loose-bottomed cake tin with parchment. - Cream Butter & Sugar:
Beat softened butter and caster sugar until pale and fluffy—use an electric mixer or go old school with a wooden spoon. - Add Eggs:
Gradually beat in the eggs. If the mixture curdles, add a spoonful of flour to help it come back together. - Add Dry Ingredients:
Fold in self-raising flour, ground almonds, almond extract, and 3 tablespoons of milk. Add the 4th if the batter feels stiff. - Fold in Fruit:
Gently stir in the dried fruit. Lightly flour chopped glacé cherries if using—they’re notorious for sinking. - Bake:
Spoon into the tin, level the top, and sprinkle with flaked almonds (optional).
Bake for 1½ to 2 hours—check at 90 minutes. If the top is browning too fast, cover loosely with foil. - Cool & Rest:
Let the cake cool completely in the tin. Then wrap in greaseproof paper and foil.
Rest at least 24 hours before slicing. The texture improves dramatically.
Storage Tips
- Room temp: Keeps up to 5 days in an airtight container.
- Freezer-friendly: Wrap uncut portions tightly and freeze for up to 2 months.
- Best served: With tea on a weekday or warm with custard on a weekend.
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Room-temperature fruit blends better: I weigh out the dried fruit the night before and let it sit out to lose any fridge chill.
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Speed-cooling trick: If I’m in a rush, I place the hot cake in a warm—but turned-off—oven to cool down faster without drying out.
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Serrated knife = cleaner slices: Especially helpful after the cake has rested overnight.
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Bread bin storage: It keeps the texture perfect—not too moist, not too dry.
Storage & Serving
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Room Temperature:
Keeps beautifully for up to 5 days wrapped in parchment and foil in an airtight tin or container. -
Fridge:
Store for up to 1 week, but always bring to room temperature before serving—cold cake can taste dull and firm. -
Freezer:
Freeze whole or in slices. Wrap tightly in cling film and foil. Keeps for up to 3 months.
Defrost at room temp for a few hours.
Frequently Asked Questions
Q: Why is it called “Cut and Come Again”?
A: Because once you’ve sliced it, you’ll be back for another piece. It’s light, not too sweet, and wonderfully moreish.
Q: Can I leave out the glacé cherries?
A: Yes. Replace them with the same weight of sultanas or raisins. The cherries mostly add colour and texture variety.
Q: Does this cake need soaking like a traditional fruit cake?
A: Not at all. That’s the beauty—no alcohol, no weeks of prep. Just mix, bake, rest, and slice.
Q: Can I add spices?
A: Definitely. Add ½ teaspoon of mixed spice or cinnamon for a cozy, autumn twist.
Q: Can I bake this in a loaf tin?
A: You can! Use a large (2lb) loaf tin, line it well, and bake for around 2 hours. Start checking at 1 hour 45.
More Fruit Cake Recipes to Explore
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Mary Berry’s Rich Fruit Cake
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Mary Berry’s Boiled Fruit Cake
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Mary Berry’s Boozy Fruit Cake
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Classic Mary Berry Fruit Cake
