Name: Spicy wonder cake
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 120.00 g butter soft; 220.00 g brown sugar; 3.00 ml nutmeg ground; 3.00 ml ginger ground; 1.00 ml cloves ground; 5.00 ml cinnamon ground; 3.00 ml salt; 150.00 g raisins chopped; 150.00 g currants; 30.00 ml pecan nuts chopped; 65.00 ml coffee; 3.00 ml Bicarbonate of soda; 30.00 ml brandy; 120.00 g butter soft; 220.00 g castor sugar; 3.00 eggs large, beaten; 245.00 g flour cake; 3.00 ml salt; 10.00 ml Baking powder; 0.00 lemon blended; 120.00 ml lemon juice freshly squeezed; 250.00 ml cream; 100.00 ml lemon curd; 50.00 ml icing sugar; 3.00 eggs large, beaten; 15.00 ml honey; 3.00 ml almond essence; 244.00 g flour cake; 10.00 ml Baking powder

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Ingredients (29)

120.00 g	butter — soft
220.00 g	brown sugar
3.00 ml	nutmeg — ground
3.00 ml	ginger — ground
1.00 ml	cloves — ground
5.00 ml	cinnamon — ground
3.00 ml	salt
150.00 g	raisins — chopped
150.00 g	currants
30.00 ml	pecan nuts — chopped
65.00 ml	coffee
3.00 ml	Bicarbonate of soda
30.00 ml	brandy

Lemon layer

120.00 g	butter — soft
220.00 g	castor sugar
3.00	eggs — large, beaten
245.00 g	flour — cake
3.00 ml	salt
10.00 ml	Baking powder
0.00	lemon — blended
120.00 ml	lemon juice — freshly squeezed

ICING

250.00 ml	cream
100.00 ml	lemon curd
50.00 ml	icing sugar
3.00	eggs — large, beaten
15.00 ml	honey
3.00 ml	almond essence
244.00 g	flour — cake
10.00 ml	Baking powder

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Method:

1. Fruit layer: Beat butter and sugar until light. Add the eggs and beat well.
2. Sieve the dry ingredients and add to the egg mixture along with the honey and almond essence. Add the remaining ingredients and mix well. Spoon into a greased 24cm Prestige spring-form tin and smooth out.
3. Lemon mixture: Beat butter and sugar until light. Add the eggs and mix well.
4. Sieve the dry ingredients and add to the mixture along with the lemon and lemon juice, and mix well. Spoon on top of the fruit layer and smooth out. Bake in a preheated oven for one hour or until a skewer inserted comes out clean.
5. Icing: Sift the icing sugar and stir into the lemon curd. Whip the cream until stiff and fold in the lemon curd. Spread over the cake and serve.