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| Raspberry Nut Butter Cake |
"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."
Ingredients :
- 6 eggs
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 3/4 cup seedless raspberry jam
- 1 tablespoon vanilla extract
- 1/4 cup dark rum
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup ground walnuts
- 3/4 cup ground pecans
Instructions :
| Prep : | Cook : 14M | Ready in : |
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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.
Notes :
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