Spiced Cream Cake Recipe

Ingredients :

225 g butter or margarine

450 g light brown sugar

4 eggs

360 g plain or all purpose flour, sifted

25 ml baking powder

7.5 ml ground cinnamon

2.5 ml ground nutmeg

2.5 ml ground allspice

1.25 ml ground cloves

salt

240 ml milk

Filling:

280 ml cream, whipped with 15 ml sugar

60 ml thick sour cream or natural yoghurt

crystallized carrots

Method :

1. Preheat the oven and grease 3 20 cm or 8" round cake pans and line the bases with circles of greaseproof or waxed paper.

2. Cream the butter and sugar together until light and fluffy.

3. Beat in the eggs 1 at a time, beating well in between each addition.

4. Sift the flour with the baking powder, spices and salt.

5. Gradually add the flour mixture to the butter, sugar and eggs and beat just until smooth.

6. Stir in the milk by hand.

7. Divide among the three prepared cake pans and bake in a oven for 25 minutes or until the cake springs back when touched lightly with a fingertip.

8. Cool the cake in the pans on a rack for a few minutes and then loosen the cake from the sides of the pan and turn out onto the rack to cool.

9. Spread the bottom layer with some of the crystallized carrot and then top with half of the cream.

10. Repeat with the second layer and top with third layer.

11. Dredge the top with icing or powdered sugar.

Serves 4

Oven Temperature :

350F, Gas 4

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