175g butter
3/4 cup sugar
3 eggs
1 1/2 c flour
1 tsp baking powder
2 tsp cinnamon
1/4 c raspberry jam
1/4 c chopped nuts
Cream butter and sugar until light and fluffy.
In a separate bowl beat eggs until thick.
Sift flour and baking powder together.
Add to creamed mixture alternately with the eggs.
Transfer one-third of the mixture to a bowl.
Stir in cinnamon.
Reserve remaining mixture.
Spoon cinnamon mixture into a greased and lined 18 cm square cake tin.
Spread surface with raspberry jam.
Top with reserved mixture.
Sprinkle the top with chopped nuts.
Bake at 180C for 50 minutes or until cake springs back when lightly touched.
Leave in tin for 10 minutes before turning out onto a cooling rack.