Raspberry spice cake
By Sarah Cook
A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting – a real centrepiece
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Prep:50 mins
Cook:25 mins
Plus overnight pressing - More effort
Nutrition per serving
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kcal 772
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fat 45g
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saturates 27g
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carbs 84g
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sugars 58g
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fibre 2g
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protein 8g
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salt 1.2g
Ingredients
- 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
- 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)
Method
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.
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.
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.
