6 eggs, separated
1 c. (2 sticks) butter, softened
1 1/2 c. sugar
3/4 c. seedless raspberry jam
3/4 c. ground walnuts
1 tbsp. vanilla
1/4 c. dark rum
1 c. minus 1 tbsp. flour
1 tsp. baking powder
3/4 c. ground pecans

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 and rum.

In a small bowl, stir together the flour and baking powder. Beat into creamed mixture, then stir the nuts in. Stir about 1/3 of the egg whites into the batter to lighten it and then fold in the rest gently but thoroughly.

Turn the batter into a greased and floured tube pan. Bake at 350 degrees for 65-70 minutes or until it tests done with a toothpick. Transfer to rack to cool.

RASPBERRY GLAZE:

1/2 c. raspberry jam
2 tbsp. sugar

Heat the jam with the sugar in a small saucepan, stirring until it is hot and thin. Drizzle the glaze over the cake. Yield: 1/2 cup.