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!)
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. But if you happen to love those things like we do . . . then you will totally adore this cake! Seriously!
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 200g 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 cakeBake 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
