Tag Archives: basic recipe

Cut and Come Again Cake Recipe

When I need my stress levels reduced…I bake.baking

When I feel stressed, worried, anxious, a bit low, or any combination of these and others I find it helps to bake a cake.

Or in the case of today 3!

Wow!

I have a lot on my mind at the moment!

Anyway – I more than replenished the cake supply, so hopefully there should be no grumblings in this house for a while!

But I digress.

I made a simple fruit cake – called a “Cut and Come Again” cake.

I had hadĀ this years ago at a friend’s house and she gave me the recipe which I long since lost, but today I thought I would try something different to cupcakes and managed to find a recipe posted onto Saint Delia Smith’s website by someone – it is not a Delia recipe.

It was seriously easy to make, smells amazing and tastes fab šŸ˜‰

So, here you go recipe for “Cut and Come Again” cake:

Ingredients

  • 12ozĀ (340g) Self-Raising Flour
  • 1 teaspoon Mixed Spice
  • 6ozĀ (170g) Soft Margarine
  • 6ozĀ (170g) Caster Sugar
  • 3 eggs
  • 6ozĀ (170g) Sultanas
  • 4ozĀ (113g) Currants (or chopped nuts if you prefer)
  • 4ozĀ (113g) Raisins
  • 3 tablespoons Milk

Method

  • Pre-heat the oven to 180Ā°C / 160Ā°C (Fan) / Gas Mark 4 / 350Ā°F
  • Grease and line a 20cm/8inch round cake tin
  • Measure all the ingredients into a large bowl, or food mixer
  • Beat well until thoroughly mixed
  • Pour mixture into tin and level the top
  • Bake for about 1-1Ā¼ hours (until skewer comes out clean)
  • Leave to cool in tin for 10 minutes then turn out, peel off paper and cool on a wire rack.
  • Make a cup of tea and enjoy!

My Findings on Making the Cake

  1. This was a seriously easy cake to make – anyone can do it – from measuring out the ingredients to pouring into the cake tin literally took less than 10 minutes!
  2. I never use Caster Sugar in baking I always use soft brown sugar – only because I believe it is less refined and therefore slightly healthier – big emphasis on the slightly, after all it is still sugar! (I have tried fruit sugar alternative when I made cupcakes, total disaster, but that might work better with this recipe as well)
  3. I mixed all the ingredients, EXCEPT the fruit, first with my electric whisk for about 3/4 minutes, and then I added the fruit and mixed for a further minute – for me this seemed more logical, as you can see that everything has been mixed easier than if you have small dried fruit bits floating about!
  4. I put the cake in for 1 hour initially, then checked with the skewer, then I cooked for a further 5 minutes and the skewer came out clean. Everyone’s ovens are different and I would advise 1 hour first and then 5 minute intervals. For those that don’t know about the skewer test, it is purely to see if the cake is cooked – put a clean skewer into the middle of the cake, down to the bottom – if the skewer comes out with cake mixture on you can see that the mixture is still not quite cooked, if it comes out clean your cake is ready.
  5. This cake tastes extremely good when you are sat down with your feet up and a large mug of tea šŸ˜‰
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Happy Cakes

Since the last entry “Cupcake Disaster” I have reverted to using the Primrose Bakery Vanilla Cupcake recipe.

I think I have mastered the art of not over-beating the mixture, although I do still tend to hover around the oven whilst they are cooking to see if they are rising. When I see they are, I do heave a huge sigh of relief.

Anyway, a couple of batches after the disaster SC tries a cake and says “Mummy, these are delicious! What did you do to make them so scrummy?”

To which I replied, “I made them with love and happiness!”

He loved that explanation, so we have renamed them happy cakes, and every time he tries one from a new batch he always says they are good happy cakes šŸ˜‰

Happy cakes it would seem go down well in this house – by George, I may have cracked the basic cupcake recipe.

Maybe it’s time to takeĀ the cupcake makingĀ to the next level?

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