Raspberry spice cake

800 kcal or less afternoon tea bank holiday bank holiday weekend buffet centrepiece coffee morning come over for tea finger food fruit cake fruit sponge garden party impressive jam sponge jubilee layer cake make ahead over an hour picnic raspberry sponge showstopper spread tea party tea stand weekend

N/A

Cuts into 12 slices

Source

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 raspberry , plus extra to decorate (optional)

200g pack butter , softened

200g pack soft cheese

200g icing sugar , sifted, plus extra for dusting (optional)

Method

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.