Yorkshire Fruit Cake Recipe
I found this Yorkshire ‘Cut And Come Again’ Cake whilst delving into my Grandmother’s handwritten recipe book once again for more inspiration for baking delights! I had heard of such a cake but was unsure of its origins. On googling I discovered it is a traditional Yorkshire cake. The title references the fact that it is so delicious that you have to keep coming back for more!
This Cut And Come Again Fruit Cake is and easy to make fruit cake – which as the name suggests will have you coming back for more!
It is a really easy to make fruit cake with a little mixed spice – and very delicious too!
From Grandmother To Daughter To Great Grandaughter
Several of the baking on this website are recipes from my Grandmother’s recipe book and will continue to try out some more. From Date and Walnut Loaf to Marmalade Cake.
It always give me such a warm feeling that I am using recipes my Grandma may have used as much as 100 years ago (she was born in 1901) My Mother used these recipes too – and there are some additions in her handwriting. There are still some blank pages so I am considering writing a few recipes in the book and then eventually handing it down to my daughter!
There are quite a few loose pages and cuttings from newspapers and magazines which hold their own fascination too. A little piece of family history – and a legacy down the ages.
Easy Fruit Cake Recipe
Fruit cake recipes range from the complex Christmas Cake through to the easy Tea Loaf recipe or this Cut and Come Again Cake which are just all the ingredients on one bowl, mix up and bake! And the concept of the fruit cake goes bake to ancient times! Some form of fruitcake exists in all parts of the world
Fruit Cake Recipe
Ingredients
- 250g / 8oz self-raising flour
- 125g / 4oz caster sugar
- 125g /4oz butter
- 340g /12ozs mixed fruit
- 2 eggs, beaten
- 140ml milk
- 1 teaspoon mixed spice
Cooking Directions
- Preheat oven to 160 degrees C
- Sift the flour into a large bowl.
- Mix together all the dry ingredients
- Rub in the butter
- Add the eggs and milk
- Mix well with a wooden spoon
- Grease and line a deep 7″ cake tin
- Spoon the mixture into the prepared tin
- Bake for one hour then check if done with a skewer
- If not done, then leave for another few minutes and check again
- Allow to cool in the tin before turning out
Thank you for a very successful fruit cake recipe – first time in 40 years of baking that the fruit didn’t sink to the bottom. I really like your approach to food preparation. My preference is for plain, uncomplicated flavours so I can taste the food, as well as straight forward processes that work. You have proved it is not necessary to go to an nth degree to get a good quality result especially when given some great advice.
I added a bit of rum and vanilla essence to soften some dried pitted dates and apricots I wanted to use up. I also added a very black banana that was hanging around. I didn’t need the milk as the dropping consistency worked out pretty well. I also used a square pan for a tray bake style and it only needed about 50 minutes baking.
Thank you for your kind comments 🙂 And so glad you enjoyed the cake so much. Good to know about the variations too
I throw the whole lot in the Kenwood together, though I use half the milk, and it always turns out great. We learnt this recipe in school in the sixties.
Thank you! Good to hear
Super easy cake, just the sort we like. Only thing is 170ml milk is way too much, I only put 70ml in to start and had to add more flour. Just noticed the original hand written recipe says ½ cup which seems more like it.
Thank you for your comment. Half an imperial cup is 140 ml (just checked on google) so I will adjust recipe to that and try it again myself – good excuse to bake it again!
This is a super easy cake to make and very moist. Normally my fruit sinks to the bottom but not in this recipe, no wonder it’s called cut and come again!!
So do you add all dry ingredients into the flour, then rub in the butter.
Yes indeed – sometimes our Grandmothers knew the quick and easy way of doing things!
Hi! what do you mean by rub in the butter, is rubbing in method the same as for pastry? Thank you
Yes exactly so
This is a super recipe. Easy and it works, creating a lovely moist fruitcake. I would thoroughly recommend for bakers and novice bakers alike.
Is 160c for fan oven or do I need to reduce to 140c
I always quote the temperature for fan oven as most are fan these days
would be helpful to know what size tin ………… ????
A 7 inch or 8 inch round tin would be fine
Some cut and come again cakes have syrup or marmalade in do you have the recipeS please.
Not for this cake but I do have a Marmalade Cake recipe if that helps