Name: Raspberry Nut Butter Cake
Yield: 14
Ingredients: Eggs - 6; Butter, softened - 1 cup; White sugar - 1 ½ cups; Seedless raspberry jam - ¾ cup; Vanilla extract - 1 tablespoon; Dark rum - ¼ cup; All-purpose flour - 1 cup; Baking powder - 1 teaspoon; Ground walnuts - ¾ cup; Ground pecans - ¾ cup

Ingredients for - Raspberry Nut Butter Cake

1. Eggs 6

2. Butter, softened 1 cup

3. White sugar 1 ½ cups

4. Seedless raspberry jam ¾ cup

5. Vanilla extract 1 tablespoon

6. Dark rum ¼ cup

7. All-purpose flour 1 cup

8. Baking powder 1 teaspoon

9. Ground walnuts ¾ cup

10. Ground pecans ¾ cup

How to cook deliciously - Raspberry Nut Butter Cake

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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 . Stage

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.