Raspberry Nut Butter Cake

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.

• Calories: 379 Calories

Ingredients

• 6 eggs
• 1 cup butter, softened
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1 ½ cups white sugar
• 1 tablespoon vanilla extract
• ¼ cup dark rum
• ¾ cup ground pecans
• ¾ cup seedless raspberry jam
• ¾ cup ground walnuts

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.

Step 2

Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.