Cake Central › Recipes › Raspberry Nut Butter Cake

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.

Raspberry Nut Butter Cake


  • 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


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

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

3 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 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 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.


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Cake Central › Recipes › Raspberry Nut Butter Cake