Celebration cake recipe for 4 - 8 people, takes only 25 mins; recipe has butter, plain flour, golden caster sugar, brown sugar, large egg, honey, baking powder, cinnamon, mixed spice, ground cloves, ground ginger, salt, buttermilk, raspberry jam, raspberry, butter, soft cheese and icing sugar.
Raspberry spice cake
Course: Celebration cake
Servings
4 - 8
servings
Prep time
50 mins
Ingredients
- Butter: 250g pack butter, softened
- Brown Sugar: 140g light soft brown sugar
- Cinnamon: 1 tsp cinnamon
- Raspberry: 200g raspberry, plus extra to decorate (optional)
- Honey: 4 tbsp honey
- Plain Flour: 450g plain flour
- Baking Powder: 2 tsp baking powder
- Salt: 1/4 tsp salt
- Golden Caster Sugar: 140g golden caster sugar
- Soft Cheese: 200g pack soft cheese
- Large Egg: 5 large eggs
- Buttermilk: 4 tbsp buttermilk
- Mixed Spice: 1 tsp mixed spice
- Ground Ginger: 1/2 tsp ground ginger
- Icing Sugar: 200g icing sugar, sifted, plus extra for dusting (optional)
- Ground Cloves: 1/2 tsp ground cloves
- Raspberry Jam: 200g raspberry jam
Directions
- 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.
