Raspberry spice cake

Raspberry spice cake

  • Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight pressing
  • More effort
  • Cuts into 12 slices

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

  • Freezable (Freeze un-iced only)
Nutrition: per slice
HighlightNutrientUnit
kcal772
fat45g
saturates27g
carbs84g
sugars58g
fibre2g
protein8g
low insalt1.2g
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Ingredients

For the cake

For the filling & icing

  • 200g raspberry jam
  • 200g raspberry , plus extra to decorate (optional)
  • 200g pack butter , softened
  • 200g pack soft cheese
  • 200g icing sugar , sifted, plus extra for dusting (optional)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

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    Overall rating

    Rating: 4 out of 5.16 ratings
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