Raspberry nut cake

    Raspberry nut cake


    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.

    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

    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.

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