Christmas Spiced Cake

For the cake:

- 320g butter, softened

- 1 1/2 cups caster sugar

- 2 tsp vanilla essence

- 6 x 50g eggs

- 3 1/3 cups Lighthouse Premium self raising flour

- Pinch of salt

- 4 tsp Spencers Mixed Spice

- 1 cup milk

For the Cream Cheese Frosting:

- 370g cream cheese

- 300g sour cream

- 4 tbsp icing sugar

- 2 tsp vanilla essence

For the cake:

  1. Lightly grease 2 x 20cm round cake tins and dust with flour or line the base with greaseproof paper.

  2. Preheat the oven to 180°c (160°c fan forced).

  3. Using an electric mixer beat butter, gradually adding in sugar and vanilla until light and fluffy.

  4. Add eggs, beating well after each.

  5. Sift the flour, salt and spice and fold into the mixture alternating with the milk. If required add a little more milk so the batter drops easily from the spoon. Divide the mixture equally between the cake tins.

  6. Bake for 30 – 35 minutes or until a skewer inserted in the center comes out clean. Allow cakes to stand in the tin for 5 minutes before transferring to a wire rack to cool completely.

To make Cream Cheese Frosting:

  1. Place cream cheese in a stand mixer and beat with the icing sugar and vanilla until soft and creamy. Gradually add the sour cream and beat until well combined and smooth.

  2. Use half the cream cheese frosting for between the layers of the cakes and the remaining on the top and sides of the cake.

  3. Decorate cake with a dusting of mixed spice and cinnamon quills. Refrigerate overnight if required.

@2019 LIGHTHOUSE BAKING

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