Spiced molasses layer cake

Layer cakes are deceptively simple to whip up, but they never fail to make a big impact. Decorated with fruit, such as figs, blackcurrants, redcurrants and white currants, they have a freshness that is much appreciated at this time of year.

Serves 12 • Ready in 1 hr 30 mins, plus cooling 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 parchment paper.

2 Melt the butter, brown sugar and molasses in a saucepan over a low to medium 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 mins.

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.

6 To ice, place a cake layer on a serving plate or cake stand. Spoon on about 3tbsp of the icing and spread evenly with a palette knife. Repeat with another two layers, then place the final layer on top. Spoon a large dollop of icing on the top of the cake and slowly push the icing down the sides with the palette knife, smoothing it as you go with the flat of the knife. Keep adding icing until you achieve the look you are after. This (below) is a ‘naked’ version, but you can coat more generously if you prefer. To finish, smooth the top with the palette knife and decorate with the fresh fruits.

Per serving: 665 cals, 36g fat, 22g sat fat, 79g carbs >>

TIP The un-iced cake can be made ahead and frozen. Defrost for 3-4 hrs, or overnight, and decorate on the day