Raspberry spice cake

• pack butter↗250g g

  softened

• plain flour↗450g g
• golden caster sugar↗140g g
• light soft brown sugar↗140g g
• large eggs↗5 5
• honey↗4 tbsp tbsp
• baking powder↗2 tsp tsp
• cinnamon↗1 tsp tsp
• mixed spice1 tsp tsp
• ground cloves↗½ tsp ½ tsp
• ground ginger↗½ tsp ½ tsp
• salt↗¼ tsp ¼ tsp
• buttermilk↗4 tbsp tbsp
• raspberry jam↗200g g
• raspberry↗200g g

  plus extra to decorate (optional)

• pack butter↗200g

  softened

• pack soft cheese↗200g
• icing sugar↗200g

  sifted, plus extra for dusting (optional)

Step-by-step instructions

1. 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. 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. 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.