Silver Spoon

Spotted Cake

Spotted Cake

Recipe Submitted By: bakingmad

This Spotted Cake is perfect for any celebration and really easy to make.

Preparation Time 30 minutes
Baking Time 1 hour 15 minutes
Portions For 1 Cake
Skill Level Medium
Average Rating 0 stars
 

Spotted Cake Ingredients

225 grams Butter
225 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
225 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
110 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
4 Free Range Eggs Free Range Eggs
75 grams Dark Chocolate (Silver Spoon Create) grated Dark Chocolate (Silver Spoon Create)
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Additional Ingredients

For the decoration:

175 grams Apricot Jam
2 tbsp Water
Icing Sugar (Silver Spoon Homegrown) Icing Sugar (Silver Spoon Homegrown)
900 grams White Ready To Roll Icing (Silver Spoon Create) White Ready To Roll Icing (Silver Spoon Create)
225 grams White Ready To Roll Icing (Silver Spoon Create) coloured brown White Ready To Roll Icing (Silver Spoon Create)
Candles
Ribbon
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Self Raising White Flour (Allinson Nature Friendly)
  • Plain White Flour (Allinson Nature Friendly)
  • Free Range Eggs
  • Dark Chocolate (Silver Spoon Create)
  • Icing Sugar (Silver Spoon Homegrown)
  • White Ready To Roll Icing (Silver Spoon Create)
  • White Ready To Roll Icing (Silver Spoon Create)

How to make Spotted Cake

  • Click on the text to highlight the different stages as you go along,
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  1. For the cake: heat the oven to 160°C, 325°F, Gas 3. Grease and line a deep square 20cm|8\" cake tin method tip
  2. Cream the butter and sugar in a mixing bowl until soft and light. method tip
  3. Sift the flours together and beat into the mixture alternately with the eggs, until the mixture is smooth. Stir in the grated chocolate. method tip
  4. Put into the tin and level the top. Bake for 1 hour,15 minutes until well risen and firm to the touch. Cool in the tin for 10 minutes, then turn out and place the cake on a wire rack to cool. method tip
  5. Heat the jam and water in a small pan until the jam has melted. Stir and sieve the mixutre, then return to the pan and boil for 1 minute. Remove from the heat and leave to cool.
  6. Roll out the white Ready to Roll icing on a surface dredged with icing sugar. large enough to cover the top and sides of the cake. method tip
  7. Brush the top and sides of the cake with the apricot glaze. Support the Ready to Roll icing on a rolling pin and press onto the top and sides of the cake, smoothing the surface. Trim the base to remove excess Ready to Roll icing method tip
  8. Roll out the chocolate Ready to Roll icing and cut out small rounds. Attach to the cake with a dab of water.
  9. Decorate with a ribbon bow and small candles.
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