Raspberry Nut Butter Cake recipe
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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
Nutrition Info
- 379.3 caloriescarbohydrate: 41.6 gcholesterol: 114.6 mgfat: 21.4 gfiber: 1 gprotein: 4.8 gsaturatedFat: 9.5 gservingSize: -sodium: 158.6 mgsugar: 32.9 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Nut Butter Cake
Directions
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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.