My mother describes buttered jelly cakes as a plain, two or three-layer, yellow cake with a thin layer of any flavored, homemade jelly in between the layers of cake. While my grandmother used fresh fruit she picked and canned herself, I decided to upgrade the Jelly Cake for the 21st Century baker.
This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on holiday essential recipes. Enjoy today’s guest post by, Robin!
CollardsAreTheOldKale.com is the place to be for the best homemade, holiday dishes. It may be too early to say Season’s Greetings but it’s not too early to get your holiday baking list compiled.
I believe I inherited my sweet tooth directly from my maternal Grandfather William Stamps. Even though I don’t remember ever eating one, legend has it my grandfather would be apoplectic until my grandmother made his favorite Jelly Cake at Christmas time.
My mother describes it as a plain, two or three-layer, yellow cake with a thin layer of any flavored, homemade jelly in between the layers of cake. While my grandmother used fresh fruit she picked and canned herself, I decided to upgrade the Jelly Cake for the 21st Century baker.
Buttered Jelly Cake
My mother describes it as a plain, two or three-layer, yellow cake with a thin layer of any flavored, homemade jelly in between the layers of cake. While my grandmother used fresh fruit she picked and canned herself, I decided to upgrade the Jelly Cake for the 21st Century baker.
Ingredients
Cake
- 1½ cup Cake Flour
- ⅔ Organic Cane Sugar
- ¾ cup Butter, room temperature
- 2 Eggs
- 1 tsp Organic Vanilla Extract
- ½ tsp Salt (I like Real Salt)
Jelly
- 10 ounces Frozen Fruit, thawed (I used organic Blackberries. Any type of berry needs to be organic.)
- 1 ½ Tbsp Butter
- ½ Tbsp Organic Corn Starch
- ½ Tbsp Organic Cane Sugar
Butter Cake Glaze
- 1 Tbsp Butter
- ¼ cup Organic Confectioners Sugar
- ¼ tsp Vanilla
- ¼ tsp Salt
Instructions
- Cake: Turn on the oven to 325 degrees. Cream butter and sugar together. Add eggs one at a time, then vanilla. Add cake flour ¼ cup at a time. Mix on low only until the flour has disappeared - over mixing causes air bubbles. Pour cake batter into 4 mini bundt pans. Tap pans to remove air bubbles. Bake for 25 to 30 minutes. Remove from the oven and let cool.
- Jelly: While the cakes are baking add the blackberries and juice to a saucepan on medium low heat. Add remaining ingredients and bring to a low boil. Once sauce thickens remove from heat.
- Butter Glaze: Add both ingredients together in a small saucepan on medium low heat. Once butter is melted, remove from heat and spoon over cakes. Then drizzle jelly over cakes and serve with whipped cream, ice cream or as is.
Notes
Cook Time: 25-30 minutes (depending on your oven)
Total Time: 45-60 minutes
Tune in tomorrow for our next submission in our casserole recipe roundup hosted by @asiliglamcooks and friends.
P.S. Check out my last recipe here.
