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.

Carol

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Recipe Summary

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

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

379 calories; protein 4.8g 10% DV; carbohydrates 41.6g 13% DV; fat 21.4g 33% DV; cholesterol 114.6mg 38% DV; sodium 158.6mg 6% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2006
This is very good.I read the reviews then made the following changes. I doubled everything used 2 cups of cake flour 6 Tbs milk 2 extra large eggs and 2 cups sour cream (I too was concerned about dryness). I used almond extract...perked it up. I used sliced almonds and chopped walnut pieces...I used an 8 inch square glass pan. It took 45 minutes to bake... I forgot to lower the temperature when using a glass pan...but it spread easily and was moist. I didn't do icing...we enjoyed it with just the nuts on top. Read More
(12)

Most helpful critical review

Rating: 3 stars
10/03/2012
The cake tasted fine but it completely came apart when removed from the bundt pan. It just wasn't a very strong cake. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/25/2006
This is very good.I read the reviews then made the following changes. I doubled everything used 2 cups of cake flour 6 Tbs milk 2 extra large eggs and 2 cups sour cream (I too was concerned about dryness). I used almond extract...perked it up. I used sliced almonds and chopped walnut pieces...I used an 8 inch square glass pan. It took 45 minutes to bake... I forgot to lower the temperature when using a glass pan...but it spread easily and was moist. I didn't do icing...we enjoyed it with just the nuts on top. Read More
(12)
Rating: 5 stars
02/07/2011
This was very good. I left the nuts whole but did everything else the same. Cooked for one hour and it was perfect. Moist and not too sweet. I think it would be good with a raspberry glaze. Read More
(6)
Rating: 5 stars
06/15/2004
Excellent even better the following day. Moist rich flavour. Worth the effort of grinding the nuts. Read More
(4)
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Rating: 4 stars
05/10/2012
Not sure I would call this a "Show of cake" its pretty much a simple bundt. I did make a few changes added 1/2 cup of sour cream to the bater. I used almond extract in place of the vanilla (almond and raspberry work so much better together) and used chopped almonds in place of the other nuts. Read More
(3)
Rating: 3 stars
10/03/2012
The cake tasted fine but it completely came apart when removed from the bundt pan. It just wasn't a very strong cake. Read More
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