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Servings 8
Calories 636 kcal
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

Ingredients
 

  • 300 g soft salted butter
  • 300 g caster sugar
  • 5 medium free-range eggs, beaten well
  • 2 tsp vanilla extract

For the Butter Cream

  • 175 g icing sugar
  • 75 g soft salted butter
  • 2 tsp water

To Decorate

  • 4 tbsp seedless raspberry jam
  • 750 g nude coloured fondant icing

Instructions
 

  • Preheat the oven to 130C Fan / 150C / Gas 2. Grease a 2 litre oven proof bowl.
  • Cream together the butter and sugar until pale and fluffy.
  • Gradually beat in the eggs and vanilla essence then fold in the flour. Spoon into the greased bowl.
  • Bake in the oven for about 1 hour 15 mins to 1hour 30 mins, covering the top of the bowl with foil after 30 minutes.
  • To test whether the cake is fully cooked, push a skewer into the centre of the cake and check that it  comes out clean, if not, cook for another 10 minutes before testing again.
  • Leave the cake in the bowl for 15 minutes before carefully turning out onto a cooling rack and leave to cool completely.
  • Meanwhile, make the butter cream by gradually whisking the icing sugar into the butter and water.
  • Shape the cake into a slight oval shape by slicing a little off two opposing sides, then shape the top and edges. Using a sharp knife, make a narrow channel running from front to back of the cake.
  • Place the jam into a culinary syringe, or piping bag fitted with a filling nozzle. Using a chopstick make random deep holes all around the cake, then use the syringe or nozzle to fill the holes with jam.
  • Spoon a small amount of butter cream in the centre of a cake board and sit the cake on top. Use the rest of the butter cream to coat the entire cake.  
  • Take a small piece of fondant icing and roll to make a rope, about 8mm in diameter. Place on the cake, coiling it to cover a small area. Repeat with the remaining icing until the cake is completely covered.
  • Brush the redcurrant jelly all over the cake to glaze.
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Nutrition Facts
Halloween Brain Cake
Amount per Serving
Calories
636
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
25
g
156
%
Cholesterol
 
203
mg
68
%
Sodium
 
48
mg
2
%
Potassium
 
60
mg
2
%
Carbohydrates
 
67
g
22
%
Fiber
 
1
g
4
%
Sugar
 
64
g
71
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Cakes
Cuisine Autumn, Halloween, ITV This Morning
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