Raspberry spice cake

Popular
Health score
2%
Raspberry spice cake
75 min.
12
728kcal

Suggestions


Indulge your senses with our delightful Raspberry Spice Cake! This popular dessert is perfect for any occasion, combining the vibrant tang of fresh raspberries with the warm, inviting flavors of spices that elevate this cake to a whole new level of deliciousness. Whether you're celebrating a special event or simply treating yourself, this recipe is sure to impress your family and friends.

With its moist texture and rich taste, this cake promises to be the highlight of your dessert table. The unique blend of spices, including cinnamon, ginger, and cloves, creates a cozy aroma that will fill your kitchen as it bakes. As you cut into the layers, you'll discover luscious raspberry jam complemented by juicy raspberries, making each bite a burst of flavor.

Not only is this cake a visual delight, topped with a smooth buttercream and adorned with fresh raspberries, but it's also a labor of love that’s worth every minute. With a preparation time of just 75 minutes, you can whip up this masterpiece to serve 12 people, making it an excellent option for gatherings or as a sweet treat to enjoy throughout the week.

Make your next gathering unforgettable with this Raspberry Spice Cake, a dessert that is as memorable as it is delicious. Get ready to impress everyone with your baking skills and enjoy the smiles that come with sharing this delectable treat!

Ingredients

  • 250 butter softened
  • 450 flour plain
  • 140 brown sugar 
  • 140 brown sugar light soft
  • large eggs 
  • tbsp honey 
  • tsp double-acting baking powder 
  • tsp cinnamon 
  • tsp spice mixed
  • 0.5 tsp ground cloves 
  • 0.5 tsp ground ginger 
  • 0.3 tsp salt 
  • tbsp buttermilk 
  • 200 raspberry jam 
  • 200 raspberries 
  • 200 butter softened
  • 200 cheese soft
  • 200 powdered sugar for dusting sifted

Equipment

  • bowl
  • oven
  • whisk
  • cake form
  • skewers

Directions

  1. Heat oven to 160C/140C fan/gas
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Calories728kcal
Protein4.51%
Fat47.21%
Carbs48.28%

Properties

Glycemic Index
38.61
Glycemic Load
30.69
Inflammation Score
-7
Nutrition Score
11.983913131382%

Flavonoids

Cyanidin
7.63mg
Petunidin
0.05mg
Delphinidin
0.22mg
Malvidin
0.02mg
Pelargonidin
0.16mg
Peonidin
0.02mg
Catechin
0.22mg
Epigallocatechin
0.08mg
Epicatechin
0.59mg
Epigallocatechin 3-gallate
0.09mg
Kaempferol
0.01mg
Quercetin
0.17mg

Nutrients percent of daily need

Calories:728.38kcal
36.42%
Fat:38.82g
59.72%
Saturated Fat:23.47g
146.68%
Carbohydrates:89.32g
29.77%
Net Carbohydrates:86.85g
31.58%
Sugar:54.59g
60.66%
Cholesterol:175.51mg
58.5%
Sodium:471.77mg
20.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.34g
16.69%
Selenium:21.98µg
31.39%
Manganese:0.55mg
27.26%
Vitamin A:1288.45IU
25.77%
Folate:87.08µg
21.77%
Vitamin B2:0.37mg
21.51%
Vitamin B1:0.32mg
21.28%
Iron:2.69mg
14.97%
Phosphorus:139.4mg
13.94%
Calcium:124.69mg
12.47%
Vitamin B3:2.42mg
12.1%
Fiber:2.47g
9.9%
Vitamin E:1.44mg
9.59%
Vitamin B5:0.73mg
7.34%
Vitamin C:5.92mg
7.17%
Copper:0.12mg
6.1%
Magnesium:21.03mg
5.26%
Potassium:183.72mg
5.25%
Zinc:0.78mg
5.23%
Vitamin B12:0.31µg
5.15%
Vitamin B6:0.09mg
4.49%
Vitamin K:4.7µg
4.48%
Vitamin D:0.48µg
3.21%