Cut and Come Again Cake

How can you not love a cake which is called "Cut and Come Again Cake?"  It's just impossible I tell you . . .  well, it's impossible for me to at any rate.  

I am an old fashioned girl and I just adore these old fashioned names for things . . .  so just what is Cut and  Come Again Cake?  Well . . .


 

It's a deliciously moist and fruity loaf cake that begs you to cut a slice  . . .  and then once you've inhaled that slice, cut another one.   

Presumably because the first slice was just so delicious that you just have to have another one!

Works for me  . . . I say . . .  Works for me!  (at the risk of sounding like Fred Elliot ex butcher of Coronation Street!)

I love that show, been watching it since I was a girl.

  

If you're not fond of sultana raisins, and currants and mixed dried fruit  . . .  and toasted English walnuts . . .  then this is not the cake for you . . .  

I won't lie to you.

It's got plenty of them.   It is well loaded with them.

But if you happen to love those things like we do . . .  then you will totally adore this cake!  Seriously! You are in for a treat!

This is what a teatime cake is all about.  Moist.  Delicious.   Stogged full of fruit and nuts.   Sliced plain and spread with butter, or garnished as I have done with a tasty orange drizzle icing.  

Quite simply whisk enough fresh orange juice into 130g or 1 cup of sifted icing sugar to make a drizzle you can spoon over the warm cake.

Plain or iced.  Buttered or not.   This cake pleases on all levels.  It's a sturdy cake, more like a loaf and tastes better with each day that passes.  

You won't want to pass this one by.  I guarantee!  Now just where did I put my knife???  ☺

 

*Cut and Come Again Cake*

Makes one large loaf cake

Printable Recipe  

A simple and delicious cake stogged full of dried fruit and toasted walnuts.   This one which you will cut, eat,  and then want to cut again!  

115g of butter, softened (1/2 cup)

200g of sugar (1 cup)

2 large free range eggs, beaten

2 TBS mild molasses (you may use 1 TBS dark treacle and 1 TBS golden syrup)

225ml of hot water

1 rounded tsp of baking powder

150g of raisins (1 cup)

150g of currants (1 cup)

75g of mixed candied fruit (1/2 cup)

60g of toasted walnuts, chopped (1/2 cup)

280g of plain flour (2 cups)

1/2 tsp vanilla extract

a few drops almond extract    

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter large loaf tin really well (9 by 5), line with baking paper and butter the paper.  Set aside.  

Cream together the butter and sugar until light and fluffy.   Beat in the eggs a bit at a time.  Beat in the vanilla, almond and molasses.   Stir in the dried fruit and nuts.   Sift together the flour and baking powder.   Add this to the wet mixture, alternating with the hot water.   Turn the batter into the prepared loaf tin.


Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the centre comes out clean.  Allow to cool in the pan for 5 minutes before lifting carefully out onto a wire rack to finish cooling completely.   Store in a tightly covered container.


Casa Costello