Raspberry Nut Butter Cake Recipe

Raspberry Nut Butter Cake Recipe
Ingredients egg,butter,white sugar,raspberry,vanilla,rum,flour,baking powder,walnut,pecan

Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.**Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.**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.**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.**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.**
Prepare Time :X – CookTime : X – Total Time:X


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