Walnut Cake with Raspberry and Lemon Glaze

5 eggs
1 cup sugar
1 3/4 cups walnuts
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
3/4 cup seedless red raspberry jam, heated

In the bowl of a food processor, blend all but jam until the nuts are very finely ground, about 45 seconds to 1 minute. Pour the batter into a greased 10" springform pan, and bake at 350�F for 30 minutes or until top is browned and a cake tester, inserted in center, comes out clean. Allow to cool in pan. when cool, remove from pan and place on a platter. Spread jam evenly over the top and then drizzle with Lemon Glaze in a decorative and lacy pattern. Cut into wedges to serve. Serves 12.

Lemon Glaze: Stir together 1 tbl. lemon juice and 1/2 cup sifted powdered sugar until blended. Add a little more sugar or lemon juice to make a drizzling consistency. Glaze should hold its shape and not be too loose.