Raspberry spice cake
Cuts into 12 slices
More effort
Prep:
Cook:
Plus overnight pressing
A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting - a real centrepiece
Skip to ingredients
For the cake
- 250g pack buttersoftened
- 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 raspberryplus extra to decorate (optional)
- 200g pack buttersoftened
- 200g pack soft cheese
- 200g icing sugarsifted, plus extra for dusting (optional)
Nutrition: per slice
- kcal772
- fat45g
- saturates27g
- carbs84g
- sugars58g
- fibre2g
- protein8g
- salt1.2glow
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.
