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."
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servings 379 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 a...

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.

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

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 (a...

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