For a richer flavor, consider using brown butter instead of regular softened butter. Toasting the nuts before grinding them will enhance their flavor even further. If you don't have a tube pan, you can use a bundt pan or a regular cake pan, but be sure to adjust the baking time accordingly. The cake can be stored in an airtight container at room temperature for up to 3 days.
Raspberry Nut Butter Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING14 People
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VIEWS15
Elevate your dessert repertoire with this exquisite Raspberry Nut Butter Cake. A symphony of rich butter, tangy raspberry, and the earthy crunch of walnuts and pecans, this cake is the perfect showstopper for any special occasion. Its delicate crumb and sophisticated flavor profile will leave your guests utterly impressed.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol115 mg
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Fiber1 g
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Protein5 g
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Saturated Fat10 g
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Sodium159 mg
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Sugar33 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Grease and flour a 9-inch tube pan thoroughly. This ensures the cake releases cleanly. (5 minutes)
02
StepSeparate the eggs carefully. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside. These light and airy whites are crucial for the cake's texture. (8 minutes)
03
StepIn a large bowl, cream together the softened butter and sugar until light and fluffy. This step is essential for incorporating air and creating a tender crumb. (7 minutes)
04
StepBeat in the egg yolks one at a time, followed by the raspberry jam, vanilla extract, and dark rum. The rum adds a lovely depth of flavor, but can be omitted if preferred. (5 minutes)
05
StepIn a separate small bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the creamed mixture, beating until just combined. Be careful not to overmix, as this can develop the gluten and result in a tough cake. (4 minutes)
06
StepStir in the ground walnuts and pecans until evenly distributed. The nuts provide a delightful textural contrast and enhance the overall flavor profile. (3 minutes)
07
StepGently fold about one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being mindful not to deflate them. This technique ensures a light and airy cake. (6 minutes)
08
StepPour the batter into the prepared tube pan and spread evenly. (2 minutes)
09
StepBake in the preheated oven for 65-70 minutes, or until a wooden skewer inserted near the center comes out clean. If the top of the cake begins to brown too quickly, tent it loosely with foil. (70 minutes)
10
StepLet the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)
11
StepOnce cooled, dust with confectioners' sugar, if desired, for an elegant finishing touch. (2 minutes)
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Lilly Predovic
Jun 29, 2025Easy to follow instructions and a delicious outcome! Will definitely be making this again.
Donny Keebler
Jun 29, 2025The rum adds such a unique flavor, I wouldn't skip it. This is my new go-to cake for special occasions.
Lane Kuphal
Jun 15, 2025I followed the recipe exactly and it turned out perfectly. My guests were so impressed!
Viviane Rolfson
Jun 5, 2025This cake was absolutely divine! The raspberry and nut combination is a match made in heaven.