Raspberry Spice Cake

A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting - a real centrepiece

• Cooking Time Prep 50 mins
  Cook 25 mins
• Skill Level Moderately easy
• Servings Cuts into 12 slices

Nutrition per serving

• Kcalories

  772

• Protein

  8g

• Carbs

  84g

• Fat

  45g

• Saturates

  27g

• Fibre

  2g

• Sugar

  58g

• Salt

  1.2g

Ingredients

• For the cake
• 250g pack butter, softened
• 450g plain flour
• 140g golden caster sugar
• 140g light soft brown sugar
• 5 large eggs
• 4 tbsp honey
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp mixed spice
• ½ tsp ground cloves
• ½ tsp ground ginger
• ¼ tsp salt
• 4 tbsp buttermilk
• For the filling & icing
• 200g raspberry jam
• 200g raspberries, plus extra to decorate (optional)
• 200g pack butter, softened
• 200g pack soft cheese
• 200g icing sugar, sifted, plus extra for dusting (optional)

Directions

1. Heat oven to 160C/140C fan/gas 3. Grease and line 3 x 20cm cake tins with baking parchment. Tip all the cake ingredients into a large bowl and beat with an electric whisk until smooth. Divide between tins and bake for 25 mins until a skewer poked in comes out clean. Turn out onto wire racks to cool.
2. Split each cake in half. Mash the jam and raspberries together, then spread over 5 cake halves, leaving 1 top half free. Sandwich together, with the plain cake on top. Put on a plate and cling film thoroughly. Invert a cake tin on top like a hat and top with 3 x 400g food cans. Leave overnight.
3. To finish, beat the butter, cheese and icing sugar together, then spread over the cake. Decorate with extra raspberries and a dusting of icing sugar, if you like.

Categories: Cakes & Baking, Events