Spiced molasses layer cake
SERVES 10-12
This layer cake is simple to whip up, but never fails to make a big impact. Decorated with fruit, such as figs and white currants, it has a freshness that is much appreciated at this time of year.
250g unsalted butter, plus extra for greasing
250g soft light brown sugar
100g blackstrap molasses
300ml full-fat milk
350g plain flour
¼tsp ground cloves
¼tsp ground nutmeg
1tsp allspice
2tsp bicarbonate of soda
2 eggs
FOR THE ICING
180g unsalted butter
375g icing sugar, sifted
180g cream cheese
Fresh figs and berries, to decorate
1 Preheat the oven to 180C/Gas 4. Grease two 19cm cake tins and line the bases with baking parchment paper.
2 Melt the butter, brown sugar and molasses in a saucepan over a low heat. Remove from the heat and add the milk, then set aside until lukewarm.
3 Sift the flour, spices and bicarbonate of soda into a large bowl. Make a well in the centre, crack in the eggs and stir to incorporate. Gradually add the melted butter mix, stirring until it forms a smooth batter with no lumps. Divide between the cake tins and bake for 40-50 minutes.
4 Meanwhile, make the icing. Beat the softened butter until very pale, then gradually whisk in the icing sugar until incorporated and smooth. Beat the cream cheese separately, then whisk into the butter icing until very smooth.
5 Once the cakes are cool, cut each in half. Level them off if necessary to ensure they stack.
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Esta historia es de la edición December 2022 de Country Homes & Interiors.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
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