raspberry nut butter cake

Ingredients

• Servings: 1
• 6 eggs
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 3/4 cup seedless raspberry jam
• 1 tablespoon vanilla extract
• 1/4 cup dark
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup ground walnuts
• 3/4 cup ground pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9 inch tube pan.
• 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 extract, and dark .
• in a small bowl, 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 batter to lighten it and then fold in the rest gently but thoroughly. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. transfer to a rack to cool. makes about 12 servings.