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

Recipe information

Cooking:

Servings per container:

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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.