A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting – a real centrepiece
Prep:50 mins
Cuts into 12 slices
For the cake250g pack butter, softened450g plain flour140g golden caster sugar140g light soft brown sugar5 large eggs4 tbsp honey2 tsp baking powder1 tsp cinnamon1 tsp mixed spice½ tsp ground cloves½ tsp ground ginger¼ tsp salt4 tbsp buttermilk
STEP 1Heat 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 2Split 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 3To 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.
