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!
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 had 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 😉
So, here you go recipe for “Cut and Come Again” cake:
- 12oz (340g) Self-Raising Flour
- 1 teaspoon Mixed Spice
- 6oz (170g) Soft Margarine
- 6oz (170g) Caster Sugar
- 3 eggs
- 6oz (170g) Sultanas
- 4oz (113g) Currants (or chopped nuts if you prefer)
- 4oz (113g) Raisins
- 3 tablespoons Milk
- Pre-heat the oven to 180°C / 160°C (Fan) / Gas Mark 4 / 350°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 1-1¼ 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
- 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!
- 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)
- 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!
- 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.
- This cake tastes extremely good when you are sat down with your feet up and a large mug of tea 😉