Method. Use a large bowl to beat together the Margerine and the Caster Suger Blend the Spice Salt and Flour seperately then add to the bowl along with the the egg beaten in the milk. Blend to a smooth creamy consistency. Stir in the Fruit and Cherry halves Transfer the mixture into a 160mm (approx) loose bottom lined cake tin. Scatter some granulated suger on top for a crunchy finish and bake.. 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.
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Ingredients for the Cut and Come Again Cake To recreate this timeless cake, you'll need a blend of simple yet harmonious ingredients: Self-raising flour: The base of the cake, providing structure and lightness. Mixed spice: A blend that brings warmth and depth to the cake's flavor. Unsalted butter: Adds richness and moisture.. Place all the mixed dried fruit (not the peel) in to a large mixing bowl and pour the sherry over the fruit. Cover with a clean tea towel and leave overnignt to soak. The next day when you are ready to bake the cake, prfe-heat the oven to 160C/150C Fan/300F/Gas mark 3 and grease and line a square 8" x 8" cake tin.
