Name: Raspberry spice cake
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: Cuts into 12 slices
Cuisine: British
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)

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 raspberry
plus extra to decorate (optional)
200g pack butter
softened
200g pack soft cheese
200g icing sugar
sifted, plus extra for dusting (optional)

Method

step 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.
step 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.
step 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.