Raspberry Spice Cake

Raspberry Spice Cake
  • Author: Anonymous

This delicious raspberry and honey layer cake is a delightful treat that combines the sweetness of honey and the tartness of raspberries. Moist and tender layers of cake are filled with a raspberry jam and fresh raspberry mixture, then topped with a creamy butter and soft cheese frosting. Perfect for special occasions or simply when you want to indulge in a scrumptious dessert.

— Constant Cookbook

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)

Instructions

  • 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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Cook Time

25M

Prep Time

PT50M

Yield

Cuts into 12 slices

Nutrition

  • Calories: 772 calories
  • Fat Content: 45 grams fat
  • Saturated Fat Content: 27 grams saturated fat
  • Carbohydrate Content: 84 grams carbohydrates
  • Sugar Content: 58 grams sugar
  • Fiber Content: 2 grams fiber
  • Protein Content: 8 grams protein
  • Sodium Content: 1.2 milligram of sodium