Raspberry Walnut Cake with Cream Cheese Frosting

By 1For_Him

Ingredients

• For cake:
• 5 extra-large eggs, separated, at room temp.
• 1 egg yolk, optional
• 2 cups granulated sugar, divided
• 1 cup butter, at room temp.
• 1/2 tsp salt
• 1 1/2 tsp vanilla
• 1 tsp baking soda
• 1 cup buttermilk, at room temp.
• 2 cups all-purpose flour
• 1 cup finely chopped walnuts
• For frosting:
• 1/2 cup butter, at room temp.
• 12 oz cream cheese, at room temp.
• 1/4 cup raspberry seedless preserves/jam
• 1 1/2 tsp vanilla
• 6 cups powdered sugar
• To finish cake:
• 1 cup raspberry seedless preserves/jam
• 1/2 cup finely chopped walnuts

Preparation

Step 1

Grease and flour 3 9-inch cake pans. Using mixer, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar; beat until mixture is the consistency of meringue. Set aside.

Preheat oven to 325. Cream butter with remaining 1 1/2 cups sugar, salt, and vanilla. Add egg yolks, 1 at a time, beating until mixture is the consistency of whipped cream. If necessary, use sixth egg yolk.

Stir baking soda into buttermilk; add alternately with flour to butter mixture, beginning and ending with flour. Fold in egg-white mixture. Add 1 cup walnuts. Pour batter into prepared pans. Bake for 35-40 minutes or until toothpick inserted into center comes clean. Remove from oven; let cool in pans for 5-10 minutes. Invert onto wire racks to cool completely.

Meanwhile, make frosting. Using mixer, cream together butter, cream cheese, preserves, and vanilla. Gradually add enough powdered sugar to reach spreading consistency.

On first cake layer, spread 1/4 cup preserves; then spread a small amount of frosting over preserves. Repeat with the second layer. Top with third layer. Frost top and sides of cake with remaining frosting. Carefully spread remaining 1/2 cup preserves on only the top of the cake. Sprinkle chopped walnuts on top. Store in refrigerator.