Spice cake Recipe

Spice 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
  • ½tsp ground cloves
  • ½tsp 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.
Prep. Time: 50 minutes
Cook Time: 25 minutes
Serves: 16 people
Difficulty: Medium
Cuisine: Bakery
Main Ing.: Cakes & Bakes
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