Raspberry spice cake

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)

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.

 credit to : bbcgoodfood.com