RASPBERRY NUT BUTTER CAKE

Raspberry Nut Butter Cake image

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.

Provided by Carol

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Yield 14

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 41.6 g, Cholesterol 114.6 mg, Fat 21.4 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 9.5 g, Sodium 158.6 mg, Sugar 32.9 g