Raspberry Spice Cake Recipe

A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting – a real centrepiece.
Raspberry Spice Cake
Recipe 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)
Recipe Method

  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.
  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.
  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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