Raspberry Nut Butter Cake Recipe

Name: Raspberry Nut Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs, separated; 1 cup butter, softened; 1 ½ cups sugar; ¾ cup seedless raspberry jam; 1 tablespoon vanilla; ¼ cup dark rum; 1 cup less 1 tablespoon flour; 1 teaspoon baking powder; ¾ cup walnuts, ground; ¾ cup pecans, ground

Servings: persons

6 eggs, separated
1 cup butter, softened
1 ½ cups sugar
¾ cup seedless raspberry jam
1 tablespoon vanilla
¼ cup dark rum
1 cup less 1 tablespoon flour
1 teaspoon baking powder
¾ cup walnuts, ground
¾ cup pecans, ground

1
In a bowl.
2
beat egg whites until stiff.
3
Set aside.
4
In a large bowl, beat butter with sugar until thoroughly creamed.
5
Beat in egg yolks, then jam, vanilla, and rum.
6
In a small bowl, stir together flour and baking powder.
7
Beat into creamed mixture; then stir in nuts.
8
Stir about one-third of egg whites into batter to lighten it and then fold in the rest gently but thoroughly.
9
Turn batter into a greased and floured tube pan.
10
Bake cake in a 350F oven for 65 to 70 minutes or until it tests done with a toothpick.
11
Transfer to a rack to cool.

1318

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, separated, 1 cup butter, softened, 1 ½ cups sugar, ¾ cup seedless raspberry jam, and more.

Yes, Raspberry Nut Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Nut Butter Cake

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