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Ingredients
| eggs: 6 |
| salted butter: 1 cup (softened) |
| granulated sugar: 1 1/2 cups |
| seedless raspberry jam: 3/4 cup |
| vanilla extract: 1 Tbl |
| dark rum: 1/4 cup |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 tsp |
| walnuts (ground): 3/4 cup |
| pecans: 3/4 cup |
Raspberry Nut Butter Cake
Credit: AllRecipes
User rating:
"This is a lovely show off cake, especially when you want a fancy finale to a dinner party. Sprinkle with confectioners sugar over top just before serving to make it look even more attractive and delectable."
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Prep Time
min -
Cook Time
min -
Servings
14 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
- In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
- In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.