About this recipe:This cake is fruity, lightly spiced and dotted with walnuts and raisins. Fill and top with your favourite icing. It's the perfect treat anytime of the day.
Makes: 3 23cm round layers
225g butter, softened
400g caster sugar
2 teaspoons bicarbonate of soda
2 tablespoons water
675g seedless blackberry jam
440g plain flour
1 1/2 teaspoons ground cloves
2 teaspoons ground nutmeg
1 tablespoon ground cinnamon
1 teaspoon salt
125g chopped walnuts (optional)
80g golden raisins (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:40min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease three 20 or 23cm round cake tins and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the bicarbonate of soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three tins and spread evenly.
Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the tins until cool enough to handle, then invert the cakes over a wire rack and remove tins to cool completely.