Raspberry spice cake

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• DutchRed

  01 May 2012

  DutchRed rated and commented on this recipe

  

  Absolutely scrumptious! Made it yesterday to take down to the office and it disappeared within minutes this morning. Only thing is that the 3 cakes came out quite bulgy in the middle so my layers wouldn't become as straight as they are in the picture. Flavours are fantastic though, the tangy rapsberries work really well with the sweet icing. Cake itself is beautifully flavoured. Will definitely make again. Served 16 easily by the way, think at 12 servings the portions would be too big as it is quite a rich cake.

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• DutchRed

  01 May 2012

  DutchRed commented on this recipe

  Made this yesterday to take in to the office today and it went down a treat. Flavours are fantastic, the cake itself has the lovely spices and the tangy raspberry works really well with the sweet icing. Easy enough to make athough I was a bit disappointed at how bulgy my cakes came out, so the end result does not look as sharp as in the picture. Found it served 16 easily, the cake is quite rich. Will be making again soon!

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• supaluc

  11 May 2012

  supaluc commented on this recipe

  This was a really lovely cake..i cut the mix down to a 3 egg ratio as only a couple of us to eat it all, and baked in one smaller but taller cake pan....it did take over an hour. Then cut the 1 cake into 3 layers..and filled it straight away. Extremely flavousome and moist...it's like eating little gingerbread men in cake form, not too overpowering. The only thing i would say is the icing is extremely sweet so maybe taste as you go to your liking :)

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• Guzi

  13 May 2012

  Guzi rated and commented on this recipe

  

  It's a good cake, but nothing out of this world. The flavors combine lovely. I did use another cream cheese frosting in spite the one which is provided. It's not as moist as I imagined it to be, but it could be my fault as I did not have any buttermilk and used a substitute instead. Another point is that the cakes did not rise as in the picture. I'll give it 4/5.

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• supaluc

  14 May 2012

  supaluc rated this recipe

  

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• MsCupCake

  29 May 2012

  MsCupCake rated and commented on this recipe

  

  Think this looks lovely and makes a good centre-piece. I am obliged to cut down a bit though! - so did reduce the layers and honey, I'm afraid and it may be my fault that I agree it was slightly drier than I would have expected - but it was a tasty sponge and we enjoyed the mix of spice, cream cheese frosting and raspberries. Thumbs up!

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• sarahelizabethlewis

  04 June 2012

  sarahelizabethlewis rated and commented on this recipe

  

  Really tasty cake - lovely and moist and could easily serve a huge crowd - half the cake went round 20! I'm not always a brilliant cake maker but found this surprisingly easy!

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• catcalledcharlie

  16 June 2012

  catcalledcharlie commented on this recipe

  FABULOUS! Just making my second as a birthday cake. first one last week and it went down a storm. I substituted buttermilk with half creme fraiche and half milk-deliciously moist, very tasty, very easy and has the WOW factor once decorated up-I added pansies, and a few other bits to jazz up. I also missed out the cinnamon-due to none in cupboard! I will definately make this again as its so easy and tasty compared to how lovely it looks! Nice one Sarah Cook!

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• cookiemonster799

  16 June 2012

  cookiemonster799 rated and commented on this recipe

  

  Absolutely delicious. The flavours are unusual with the spicy cake, tangy fruit and sweet icing - makes a great cake for a special occasion. Everyone was asking me for the recipe! And SO easy to make.

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• Dr Jo

  19 June 2012

  Dr Jo commented on this recipe

  Bit spicy

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• sfriedman

  23 June 2012

  sfriedman rated and commented on this recipe

  

  An excellent cake. Just finishing making my second one for a garden event. I made the first one for Easter and it went down a storm. The sponge is moist and tender with delicate spicing and the raspberry filling and icing really complement the flavours really well. It serves well over 12 people though, as it is rather rich.

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• Corrie1234

  27 August 2012

  Corrie1234 commented on this recipe

  Lovely cake. I used the golden caster sugar and light soft brown sugar as per the recipe but my cake ended up a browner colour than the cake in the picture-did this happen anyone else or am I using some wrong ingredient somewhere along the line?

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• Linda

  23 October 2012

  Linda rated and commented on this recipe

  

  I made this cake for my husbands birthday as it looked impressive. My cakes did not rise and were a little dense. I think the all-in-one method may not suit this cake as there are too many ingredients. My raspberry sauce was very runny and so ran down the sides of the cake. As the sponges didn't rise I couldn't cut them in half. I was a little apprehensive when I served it but am pleased to say the family all liked it. It is a strange combination of flavours that works really well very reminiscent of mulled wine. I'm not sure that I would bother to cook it again but if I did I would try a creaming method for the sponges.

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• Net12

  15 November 2012

  Net12 rated and commented on this recipe

  

  To say I do a lot of baking I thought I'd give this a go. I followed the recipe to a tee. The sponges were dense and did not rise. Great flavours but I think it would be better to use the creaming method as this would probably make the sponge lighter. Great looking cake but would not make this again.

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• DGCham

  06 April 2013

  DGCham rated and commented on this recipe

  

  Really disappointed. I was wary of the 'put all the ingredients in a bowl and mix' method, but decided to go with the recipe. Wish I'd gone with my instincts, as the sponges turned out really dense - I had to have three layers as there was no hope of splitting them into six. Nice enough flavour, but ruined by the consistency. If I make again I'll definitely go with a creaming method instead.

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• burtoni

  20 April 2013

  burtoni rated and commented on this recipe

  

  I made four layers out of two smaller sponges, and just enough icing for the top instead of the sides as well - which was plenty. The spice flavour is subtle and not at all overwhelming - just right. A lovely birthday cake.

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• burtoni

  27 April 2013

  burtoni commented on this recipe

  Yummy and subtly spiced.I only made enough icing for the top, and that was plenty.

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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)

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 50 mins

Cook 25 mins

Freeze un-iced only

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)

PER SLICE

772 kcalories, protein 8g, carbohydrate 84g, fat 45 g, saturated fat 27g, fibre 2g, sugar 58g, salt 1.2 g

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