Raspberry Nut Butter Cake Recipe - Allrecipes.com
Raspberry Nut Butter Cake Recipe

Raspberry Nut Butter Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch tube pan Change Servings
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Directions

  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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Reviews More Reviews

Feb 25, 2006

This is very good.I read the reviews then made the following changes. I doubled everything, used 2 cups of cake flour, 6 Tbs milk 2 extra large eggs, and 2 cups sour cream (I too was concerned about dryness). I used almond extract...perked it up. I used sliced almonds, and chopped walnut pieces...I used an 8 inch square glass pan. It took 45 minutes to bake... I forgot to lower the temperature when using a glass pan...but it spread easily and was moist. I didn't do icing...we enjoyed it with just the nuts on top.

 
Feb 07, 2011

This was very good. I left the nuts whole but did everything else the same. Cooked for one hour and it was perfect. Moist and not too sweet. I think it would be good with a raspberry glaze.

 

5 Ratings

Jun 15, 2004

Excellent, even better the following day. Moist, rich flavour. Worth the effort of grinding the nuts.

 
May 10, 2012

Not sure I would call this a "Show of cake" its pretty much a simple bundt. I did make a few changes, added 1/2 cup of sour cream to the bater. I used almond extract in place of the vanilla (almond and raspberry work so much better together) and used chopped almonds in place of the other nuts.

 
Oct 03, 2012

The cake tasted fine, but it completely came apart when removed from the bundt pan. It just wasn't a very strong cake.

 

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Nutrition

  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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