Tuesday, February 19, 2013

Raspberry spice cake

250g pack butter , softened
450g plain flour
140g golden caster sugar
140g light soft brown sugar
5 large eggs
4 tbsp honey
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)
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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