Raspberry and Nut Cake

    1 hour 20 minutes

    This is a lovely show off cake, especially when you want a fancy finale to a dinner party. Sprinkle with icing sugar over top just before serving to make it look even more attractive and delectable.

    5 people made this

    Serves: 14 

    • 6 eggs
    • 250g butter, softened
    • 1 1/2 cups (340g) white sugar
    • 3/4 cup (185ml) seedless raspberry jam
    • 1 tablespoon vanilla essence
    • 1/4 cup (60ml) dark rum
    • 1 cup (125g) plain flour
    • 1 teaspoon baking powder
    • 3/4 cup ground walnuts
    • 3/4 cup ground pecans

    Preparation:15min  ›  Cook:1hour5min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Grease and flour one 22cm ring tin.
    2. Separate the eggs. In a bowl whisk the egg whites until stiff. Set aside.
    3. In a large bowl cream the butter with the sugar. Beat in the egg yolks then the jam, vanilla essence 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.
    5. Stir about 1/3 of the whisked egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared tin.
    6. Bake at 180 degrees C for 65 to 70 minutes or until a toothpick inserted near the centre comes out clean.
    7. Transfer to a rack to cool. Makes about 12 servings.

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    Reviews in English (5)


    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.  -  25 Feb 2006  (Review from Allrecipes USA and Canada)


    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.  -  07 Feb 2011  (Review from Allrecipes USA and Canada)


    Excellent, even better the following day. Moist, rich flavour. Worth the effort of grinding the nuts.  -  15 Jun 2004  (Review from Allrecipes USA and Canada)