Raspberry Nut Butter Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 3, 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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Photo by TheBritishBaker
Reviewed: 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.
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Photo by TheBritishBaker

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.
Living In: Houston, Texas, USA
Reviewed: Feb. 7, 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.
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Reviewed: 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.
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Reviewed: Jun. 15, 2004
Excellent, even better the following day. Moist, rich flavour. Worth the effort of grinding the nuts.
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