Fruity sponge cake

    Fruity sponge cake


    2 people made this

    About this recipe: This buttery cake is moist and packed full of fruity flavours. The cake is made with grape jam and the layers are sandwiched together with a fruity filling.

    Serves: 1 2 layer 23cm cake

    • 225g butter, softened
    • 400g caster sugar
    • 5 eggs
    • 1 teaspoon bicarbonate of soda
    • 250ml buttermilk
    • 375g plain flour, divided
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground allspice
    • 150g dates, pitted and chopped
    • 340g grape jam
    • 115g chopped pecans
    • 1 recipe fruity cake filling

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins and line with baking parchment.
    2. Combine 300g flour, salt and spices. Set aside
    3. Dissolve bicarbonate of soda in buttermilk; stir well.
    4. Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour mixture into creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge dates and pecans in remaining flour and fold into batter. Carefully fold grape jam into batter. Pour batter into prepared tins.
    5. Bake for 40 to 45 minutes or until a wooden skewer inserted in centre comes out clean. Cool in tins for 10 minutes. Remove cake from tins and cool completely.
    6. Spread hot fruity cake filling between the layers and on top of the cake.

    Grape jam

    Can be purchased in speciality shops or online.

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