Raspberry and Nut Cake

    Raspberry and Nut Cake


    5 people made this

    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.

    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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