About this recipe:A gorgeous and deliciously different cake made with raspberry jam and ground nuts. If you don't have ground pecans, you can use double the amount of ground almonds instead. Dust with icing sugar once cool.
225g butter, softened
300g caster sugar
250g seedless raspberry jam
1 tablespoon vanilla extract
4 tablespoons dark rum
125g plain flour
1 teaspoon baking powder
60g ground walnuts
60g ground pecans
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Preheat oven to 180 C / Gas 4. Grease and flour one 23cm tube cake tin.
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 and rum.
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 cake mixture to lighten it and then fold in the rest gently but thoroughly. Pour the cake mixture into the prepared tin.
Bake for 65 to 70 minutes or until a skewer inserted near the centre comes out clean. Transfer to a rack to cool.
You can also use two 23cm (9 in) round cake tins if you don't have the tube cake tin; keep the oven temperature the same and adjust baking time as needed.