Raspberry Nut Butter Cake

I think this recipe was copied from a cookbook from the library.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 6  eggs, separated
• 1  cup butter, softened
• 1 1⁄2 cups sugar
• 3⁄4 cup  seedless raspberry jam
• 1  tablespoon vanilla
• 1⁄4 cup dark rum
• 1  cup  less 1 tablespoon flour
• 1  teaspoon baking powder
• 3⁄4 cup walnuts, ground
• 3⁄4 cup pecans, ground

Directions

1. In a bowl. beat egg whites until stiff. Set aside.
2. In a large bowl, beat butter with sugar until thoroughly creamed.
3. Beat in egg yolks, then jam, vanilla, and rum.
4. In a small bowl, stir together flour and baking powder.
5. Beat into creamed mixture; then stir in nuts.
6. Stir about one-third of egg whites into batter to lighten it and then fold in the rest gently but thoroughly.
7. Turn batter into a greased and floured tube pan.
8. Bake cake in a 350°F oven for 65 to 70 minutes or until it tests done with a toothpick.
9. Transfer to a rack to cool.