Raspberry nut cake

    Raspberry nut cake

    (5)
    3saves
    1hr30min


    5 people made this

    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.

    Ingredients
    Serves: 12 

    • 6 eggs
    • 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

    Method
    Prep:25min  ›  Cook:1hr5min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 23cm tube cake tin.
    2. Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
    3. In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla and rum.
    4. 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.
    5. Bake for 65 to 70 minutes or until a skewer inserted near the centre comes out clean. Transfer to a rack to cool.

    Cake tins

    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.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    12

    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 US | Canada)

    by
    6

    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 US | Canada)

    by
    4

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

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