Spiced molasses cake

Layer cakes are simple to whip up, but never fail to make a big impact.

Serves 12 • Ready in 1hr 20mins 250g unsalted butter, plus extra for greasing 250g light brown soft 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, softened

375g icing sugar, sifted

180g cream cheese fresh figs and berries, to decorate you will need

2 x 19cm cake tins, greased and lined with baking parchment

1 Heat the oven to 180C/Gas Mark 4. Melt the butter, brown sugar and molasses in a pan over a medium-low heat. Remove from the heat and add the milk. Set aside.

2 Sift the flour, spices and bicarbonate into a large bowl. Make a well in the centre, crack in the eggs and stir. Slowly add the melted butter mix, stirring until it forms a smooth batter. Divide between the 2 tins and bake for 40-50mins. Once cool, cut each in half, levelling them off so they stack.

3 To make the icing, beat the softened butter until pale, then gradually whisk in the icing sugar until smooth. Beat the cream cheese separately, then whisk into the butter icing until very smooth.

4 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 2 layers, then place the final layer on top. Spoon a large dollop of icing on top of the cake and use the palette knife to push the icing down the sides, smoothing it as you go with the back of the knife. Keep adding icing until you achieve the look you’re after. To finish, smooth the top with the palette knife and decorate with the fresh fruits.