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