Raspberry Nut Butter Cake

4.4
(5)

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.

1
Servings:
14
Yield:
1 to 9 - inch tube pan

Ingredients

  • 6 eggs

  • 1 cup butter, softened

  • 1 ½ cups white sugar

  • ¾ cup seedless raspberry jam

  • 1 tablespoon vanilla extract

  • ¼ cup dark rum

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • ¾ cup ground walnuts

  • ¾ 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.

Nutrition Facts (per serving)

379 Calories
21g Fat
42g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 379
% Daily Value *
Total Fat 21g 27%
Saturated Fat 10g 48%
Cholesterol 115mg 38%
Sodium 159mg 7%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 4%
Total Sugars 33g
Protein 5g
Vitamin C 0mg 1%
Calcium 44mg 3%
Iron 1mg 6%
Potassium 81mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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