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Jamaican Spice Layer Cake

Name: Jamaican Spice Layer Cake
Prep time: 15 min
Cook time: 30 min
Yield: 12
Ingredients: 250g butter; 1 cup Chelsea White Sugar; 1 cup Chelsea Dark Cane Sugar; grated rind and juice of 1 small orange; 4 eggs; 1 cup sour cream; 2 cups plan flour; 1 tsp baking soda; 1 tsp baking powder; 2 tsp ground ginger; 3 tsp mixed spice; ½ tsp salt; ¼ cup milk; Orange Cream Cheese Icing; 2 x 250g cream cheese, softened to room temperature; 50g butter, softened; grated rind of a small orange; 1 tsp vanilla essence; ½ cup sour cream; 3 ½ - 4 cups Chelsea Icing Sugar

4.5

Preparation

15 mins

Bake

30 mins

Difficulty

Easy

Servings

A delicious fusion of spiced cake with creamy icing layers.

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Ingredients
Method

Ingredients

250g butter
1 cup Chelsea White Sugar
1 cup Chelsea Dark Cane Sugar
grated rind and juice of 1 small orange
4 eggs
1 cup sour cream
2 cups plan flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground ginger
3 tsp mixed spice
½ tsp salt
¼ cup milk

Orange Cream Cheese Icing

2 x 250g cream cheese, softened to room temperature
50g butter, softened
grated rind of a small orange
1 tsp vanilla essence
½ cup sour cream
3 ½ - 4 cups Chelsea Icing Sugar

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

2

What did you think of this recipe?

Amana Reagon

I've had this recipe for years but never attempted to make it. I finally took the plunge because I'm a 3- 4 ingredients kinda girl. So when I saw this recipe, I shoved it to the bottom of the pile. Big mistake! It's one of my family's all time favorite! It is delicious, delicious, delicious ! You must give it go.

Unknown

based on the batter - it's still in the oven, cooking, it will be immensely tasty!

Method

Preheat oven to 180°C (160°C fan-forced). Grease and paper line the bases of three 21cm shallow cake tins (sponge tins) sprinkle the tins with flour then shake out the excess.

In a large bowl, beat together the butter and both sugars until creamy, add the juice and rind of the orange then the eggs one at a time. Mix in the sour cream, dry ingredients and milk. Divide the mixture between the 3 prepared tins. Bake for 25-30 minutes or until cooked through. Transfer the cake tins to a cooling rack and cool 10 minutes before turning out to cool completely. Spread the icing between the layers and across the top and sides. This cake cuts into at least 10-12 servings and keeps well for up to 5 days.

Orange Cream Cheese Icing : Using an electric mixer, beat the cream cheese and butter with the orange rind. Add the vanilla essence and sour cream and beat until combined. Add icing sugar a cup at a time until the mixture is a firm icing consistency.