Tag Archives: recipes

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 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:

Ingredients

  • 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

Method

  • 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

  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 😉
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Cupcake Trials #4

Well, I made another batch.

Now, when I was young a supermarket used to sell cupcakes, nothing as fancy as todays standards, but just sponge with an icing top. The cakes were very dense in texture, but light at the same time. How?

I had a teeny, tiny, blip when adding the flour and milk. My mind had wandered off and I just weighed out the self-raising flour straight into the mixture, and was about to do the same with the plain flour, when I realised, what I had done.

So the mixture had self-raising flour added and folded in, then some milk, then half the amount of plain flour, some more milk, the remaining flour and then the remaining milk.

This oversight on my part has not, thankfully caused any difference to the cakes. They are still edible 😉

I just can’t get the texture of ones you get at the bakery (and I’m not talking cupcake specialists here). They still just have the consistency of a  slightly denser Victoria sponge.

Could it be that I should only use plain (all-purpose) flour and dispense with the self-raising aspect and add a small amount of baking powder, to assist with the rising?

Also I use pure vanilla extract, and I still can’t taste it. Is vanilla essence stronger, even though it’s not as ‘pure’?

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Cupcake Attempt #3 – The Verdict

Great texture, cooked to perfection.

My mother’s reaction to a blind test with Batch 2 and Batch 3, was she preferred the taste of Batch 2, but the texture of Batch 3.

The rest of the family loved them.

To date I have been trying to perfect the method of making a perfect set of cupcakes. I have yet to try anything more difficult than a simple vanilla cupcake and don’t even ask about frosting and decorations.

I think that I shall keep to using my soya margarine and brown sugar instead of real butter and white sugar, as the former are slightly more delicate on the old cholesterol levels. Cupcakes made from real butter, etc shall be kept for very special occasions.

The next task on the quest will be to try to get a more vanillary flavour to the cakes. I have used the correct amount and more than stated, but to no avail. The vanilla flavour is not there at all.

I am using vanilla extract and not vanilla flavour, but would the answer be to use vanilla sugar as well as vanilla extract?

Batch 4 this week!

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Cupcake Trials – Attempt #3

A bad workman always blames his tools. So in the spirit of this old saying I will say that the first 2 cupcake batches have not turned out perfectly due to lack of the right equipment.

Actually, it is more correct to say that it was just a bad workman!

The first attempt I used a recipe that I found online. It was a ‘Magnolia Bakery’ recipe. Yes! That famous New York City cupcakery made famous by Sex & the City

Not that the cakes turned out inedible, far from it. Let’s just say that when one copies a recipe off the internet it is wise to copy all of it and not just the ingredients list! I made-up the recipe Using the same method I do for fairy cakes, popped the oven on the same temperature and guessed the length of cooking time.

Looking back, the lessons learned were to read the whole recipe and put the oven at the correct temperature!

For the second batch I found a vanilla cupcake recipe in a party cake book that had been languishing at the back of my wardrobe for ages. Pretty much the same recipe as the ‘Magnolia’ one, but this time I had a method as well. Foolproof? You would think, wouldn’t you?

I followed the recipe to the letter, remembering to alternate between flour and milk at the folding stage. I had the oven at the correct temperature, at least I think I did, and put them in to cook for the correct amount of time. Checking with a skewer before removing them from the oven.

The result?

A much better cupcake consistency, but they were slightly undercooked and still the tops cracked. They did not have that perfect dome top!

Thinking about the first 2 batches, they are a bit like my 2 major relationships. The first a complete disaster and the second seemingly the right mix, but on further inspection another unmitigated disaster!

Third attempt this afternoon, after purchase of a proper tin to cook cupcakes in. I dispensed with using proper butter and White caster sugar and reverted to my normal soya margarine and light brown sugar.

The result?

Well they smell OK, seem to be better cooked. Haven’t tasted them yet, but it looks promising.

Will let you know how they taste!

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