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Ladysmith Cake


In this clever recipe you get a multi-layered, jam-filled cake all baked in one tin. It was named to celebrate the lifting of a four-month siege of the South African town of Ladysmith in February 1900, during the Boer War.

Prep Time: 90 mins


175g butter, softened

¾ cup sugar

1½ cups Edmonds standard flour

1 tsp Edmonds baking powder

3 eggs, beaten

2 tsp cinnamon

¼ cup raspberry jam

¼ cup chopped walnuts


1. Preheat the oven to 180˚C. Grease an 20cm square cake tin and line the base with baking paper.

2. Cream the butter and sugar until light and fluffy. Sift the flour and baking powder together and add to the creamed mixture alternately with the beaten eggs.

3. Put just under half the mixture into another bowl and sift on the cinnamon then fold it evenly through. Spread this mixture evenly in the prepared tin.

4. Spread over the raspberry jam and top with the remaining cake mixture. Sprinkle the top with the chopped walnuts.

5. Bake for 50 minutes or until the cake springs back when lightly touched. Leave in the tin for 10 minutes, then turn out carefully onto a wire rack to cool.

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