About this recipe:This moist cake is decadent enough for special occasions and simply enough for everyday enjoyment. The cake is warmly spiced and dotted with raisins, walnuts, pineapple and coconut and spread with a zesty filling.
Makes: 1 3 layer 23cm cake
400g caster sugar
165g chopped raisins
115g chopped walnuts
375g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 (432g) tin crushed pineapple with juice
150g desiccated coconut
500g caster sugar
2 tablespoons plain flour
2 tablespoons grated lemon zest
2 lemons, juiced
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Preheat oven to 150 C / Gas 2. Grease and flour three 23cm round cake tins. Sieve together the 375g flour, bicarbonate of soda, cinnamon, allspice and nutmeg; set aside.
In a large bowl, cream together 225g butter and 400g sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped walnuts.
Pour batter into the three prepared tins. Bake in the preheated oven for 55 to 60 minutes or until a skewer inserted into the cake comes out clean. Allow to cool.
In a large saucepan, combine water, pineapple, coconut, 500g sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to the boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.