Raspberry Nut Butter Cake |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 12 |
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I think this recipe was copied from a cookbook from the library. Ingredients:
6 eggs, separated |
1 cup butter, softened |
1 1/2 cups sugar |
3/4 cup seedless raspberry jam |
1 tablespoon vanilla |
1/4 cup dark rum |
1 cup less 1 tablespoon flour |
1 teaspoon baking powder |
3/4 cup walnuts, ground |
3/4 cup pecans, ground |
Directions:
1. In a bowl. beat egg whites until stiff. Set aside.
2. In a large bowl, beat butter with sugar until thoroughly creamed.
3. Beat in egg yolks, then jam, vanilla, and rum.
4. In a small bowl, stir together flour and baking powder.
5. Beat into creamed mixture; then stir in nuts.
6. Stir about one-third of egg whites into batter to lighten it and then fold in the rest gently but thoroughly.
7. Turn batter into a greased and floured tube pan.
8. Bake cake in a 350°F oven for 65 to 70 minutes or until it tests done with a toothpick.
9. Transfer to a rack to cool.
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