Raspberry Cake

I've had a really crazy week this week with work, so I took a bit of time out last night and baked a cake!

This is a really nice recipe however next time I would make a double batch of the mixture so that I can put more on the bottom as the raspberry jam did come out the bottom in some parts of the cake. It would also show off the different colours between the top and bottom layers better.

4 oz butter (120 grams)

4 oz sugar (120 grams)

6 oz plain flour (180 grams)

2 teaspoons baking powder

2 eggs

1 tablespoon cornflour

1 teaspoon cinnamon

1 teaspoon mixed spice

Milk  (I just used a good splash of milk)

Raspberry jam.

Cream butter and sugar. Add eggs, then flour, cornflour and baking powder. Put half the mixture into a prepared slice or sponge roll tin. Spread with layer of raspberry jam. To the remaining mixture add the cinnamon, spice and milk. Spread carefully over jam layer. Bake about 30 minutes in 350°F oven. When cool ice with lemon icing and sprinkle with chopped nuts.