Raspberry Nut Butter Cake

Name: Raspberry Nut Butter Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 237 milliliters butter, softened; 59 milliliters dark rum; 6 eggs; 237 milliliters all-purpose flour; 177 milliliters ground pecans; 177 milliliters seedless raspberry jam; 1 Tbsp vanilla extract; 177 milliliters ground walnuts; 355 milliliters white sugar

Raspberry Nut Butter Cake might be just the dessert you are searching for. One portion of this dish contains approximately 6g of protein, 26g of fat, and a total of 564 calories. This vegetarian recipe serves 8. Head to the store and pick up ground pecans, eggs, flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying Pan

Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.

Ingredients you will need

Egg Whites

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Vanilla Extract

Egg Yolk

Dark Rum

Butter

Sugar

Jam

Equipment you will use

Bowl

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.

Ingredients you will need

Baking Powder