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Raspberry spice cake Recipe

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Raspberry spice cake

Ingredients

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)

Direction

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.

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