Vegan Cut and Come Again Cake

Fruit cake sliced into on a serving plate.

Course: Afternoon tea, Dessert, Supper, teatime

Cuisine: British

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: -10 slices

Calories: 349kcal

Author: Jacq

This Cut and Come Again Cake is our vegan adaptation on a classic old-fashioned plain fruit cake. Budget-friendly and full of flavour, it was named for the way everyone kept coming back for another slice. Simple to make and perfect with a cup of tea, it’s ideal for keeping in the cake tin for days to come.

Print Recipe

US Customary - Metric

Equipment

6 inch cake tin (alternatively use a 7 inch cake tin)
greaseproof/baking paper
Measuring jug
mixing spoon
Mixing bowl
sieve

Ingredients

Dairy-free sour milk:

170 millilitres plant-based milk [such as soya, oat or almond milk]
1 tablespoon apple cider vinegar [or white vinegar]

Rest of cake:

228 grams self-raising flour
1 teaspoon baking powder
115 grams granulated sugar [or caster sugar]
115 grams margarine [use one suitable for baking; we used Stork baking spread]
175 grams dried fruit mix [such as a ready made mix or a mixture of dried currants, sultanas, and raisins]
60 grams mixed fruit peel [otherwise known as candied citrus peel, if not pre-sliced dice the peel into small pieces]
2 tablespoons golden syrup [or a similar thick syrup]

Instructions

Prepare the plant-based sour milk:

Stir the milk and vinegar together in a jug. Allow to sit for at least 15 minutes.
170 millilitres plant-based milk, 1 tablespoon apple cider vinegar

Prepare the cake:

Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
Prepare the cake tin by greasing with margarine and lining with baking paper.
Sift the flour and baking powder into a mixing bowl.
228 grams self-raising flour, 1 teaspoon baking powder
Add the margarine in little blobs to the bowl.
115 grams margarine
Using your finger tips rub in the margarine into the flour until it resembles breadcrumbs.
Next, stir through the sugar, dried fruit mix and mixed fruit peel.
115 grams granulated sugar, 175 grams dried fruit mix, 60 grams mixed fruit peel
Stir the golden syrup through the sour milk you prepared earlier.
2 tablespoons golden syrup
Pour the milk mixture into the dry ingredients, and stir with a mixing spoon until just combined.
Scoop the mixture into the prepared cake tin and level out the surface.

Bake:

Bake on the middle shelf of the oven for 1 to 1½ hours. The cake is ready when it feels firm to the touch, is golden on top, and the sides have started to pull away from the tin. A skewer inserted into the centre should come out clean.
If you're using a fan oven, keep in mind that it may bake more quickly. Our fan oven baked the cake in 60 minutes, while our electric oven took closer to 1½ hours, so it's worth checking from around the 55-minute mark to see how it’s coming along.
Please note: The top of the cake may feel a little firm once baked, but don’t worry as this softens up by the next day. Once the cake has completely cooled, wrap it in kitchen foil and leave it to rest overnight. I always find fruit cakes taste even better the next day once the flavours have settled.

Cool:

Cool the cake in the loaf pan for 20 minutes before carefully removing from the pan and setting on a cooling rack to cool completely.

Serving suggestion:

Enjoy a slice of cake with hot custard for a tasty vintage pudding or dessert. This is an especially nice way to enjoy older slices of fruit cake.

Notes

Baking Time: Oven temperatures can vary quite a bit. Fan ovens tend to bake faster, so start checking your cake from around 55 minutes. The cake is done when it feels firm, the top is golden, and a skewer inserted in the centre comes out clean.
Firm Top? Don’t worry if the top feels a little hard once baked as this softens nicely overnight. Once completely cool, wrap the cake in kitchen foil and leave it to rest. It will taste even better the next day.
Golden Syrup: Golden syrup is quite thick so this can be replaced with another thick syrup if you prefer. However, don't use a syrup that is quite thin or runny.
Fruit Mix: You can use any combination of dried fruits you have to hand such as dried currants, sultanas, raisins, cranberries, chopped dates or apricots all work well. Raisins and currants are traditional choices. Just make sure the total amount comes to around 175g.
Mixed Fruit Peel: This is usually a blend of finely chopped candied orange and lemon peel. It adds a nice citrusy flavour to cakes. You can find tubs or packets of mixed peel in most supermarkets at their bakery aisle.
Milk & Vinegar: Mixing plant-based milk with vinegar creates a quick vegan ''sour milk'' or “buttermilk,” which helps give the cake a lighter texture. Soya, almond, or oat milk work well, but you can use what you have.
Storage: This cake keeps well for a week, wrapped in kitchen foil, and stored in an airtight container at a cool room temperature. It’s ideal for slicing as needed, just like the old-fashioned "cut and come again" cakes were meant to be.
Refreshing: The cake may keep a little longer if stored in a cool, dry place and well wrapped. If a few slices go a bit stale, they can be easily refreshed by just popping them in a warm oven for a few minutes. They’re especially delicious served warm with hot custard.
Cake Tin Size: This recipe is written for a 6-inch (15cm) loaf or round cake tin, which may seem small by today’s standards, but was quite common for family bakes in vintage times. Despite the tin size, the finished cake is substantial as it weighs around 830 grams once baked, so it’s still a generous cake. If you only have a 7-inch tin, that will also work, though the cake will be a little shallower and may bake slightly quicker so just keep an eye on it.
I found my 6-inch tin in a local hardware shop (not one of the big chain stores) for just a few pounds, so it’s well worth checking smaller independent shops or budget homeware stores if you're keen to try more traditional bakes. Using the right size tin helps give the cake that lovely height and classic old-fashioned feel.

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