The Everything Goes Cake

    The Everything Goes Cake

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    About this recipe: This three-layer cake is packed full of flavours and textures. It's got a little bit of everything in it. The cake is flavoured with jam, cloves and cinnamon and dotted with walnuts, raisins and coconut. An utterly indulgent treat!

    Serves: 12 

    • For the Cake
    • 400g caster sugar
    • 340g butter
    • 250ml buttermilk
    • 1 teaspoon bicarbonate of soda
    • 500g plain flour
    • 120g chopped walnuts
    • 150g raisins
    • 75g desiccated coconut
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 670g any flavour fruit jam
    • 4 egg whites
    • For the Icing
    • 350ml evaporated milk
    • 400g caster sugar
    • 4 egg yolks
    • 110g butter
    • 240g chopped walnuts
    • 300g raisins
    • 150g desiccated coconut

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr cooling  ›  Ready in:3hr 

    1. Preheat oven to 170 C / Gas 3. Grease and flour three 20cm cake tins.
    2. To make the cake: Mix flour, bicarbonate of soda, cloves and cinnamon; add 150g raisins, 120g walnuts and 75g coconut and mix well. Set aside.
    3. Cream 400g sugar and 340g butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.
    4. In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake tins.
    5. Bake approximately 30 minutes or until top springs back when lightly touched. Cool and ice.
    6. To make icing: Mix 4 egg yolks until they are broken up and smooth, add 125ml evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 400g sugar and 110g butter. Cook until thick and remove from heat. Stir in 240g nuts, 300g raisins and 150g coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.

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