Raspberry Nut Butter Cake

Name: Raspberry Nut Butter Cake
Ingredients: 6 eggs; 1 cup butter, softened; 1 1/2 cups white sugar; 3/4 cup seedless raspberry jam; 1 tablespoon vanilla extract; 1/4 cup dark rum; 1 cup all-purpose flour; 1 teaspoon baking powder; 3/4 cup ground walnuts; 3/4 cup ground pecans

10 ingredients

5 steps

Ingredients

6 eggs
1 cup butter, softened
1 1/2 cups white sugar
3/4 cup seedless raspberry jam
1 tablespoon vanilla extract
1/4 cup dark rum
1 cup all-purpose flour
1 teaspoon baking powder
3/4 cup ground walnuts
3/4 cup ground pecans

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
2

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