Raspberry Nut Butter Cake

Ingridients

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 rum

1 cup all-purpose flour

1 teaspoon baking powder

3/4 cup ground walnuts

3/4 cup ground pecans

Directions

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 rum.

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.