I just happen to have one of the most thoughtful brothers that any girl could ask for in that he is always sending me the coolest stuff! Recently, he sent us a gourmet box of cheeses {that were incredible} and a small crate of gourmet jams and jellies. We had a blast sharing our cheeses with friends and family {apparently people LOVE cheese parties} but the jams and jellies weren’t getting nearly the same attention. It was obvious that they would be around for awhile unless we made a point to use them. I remembered seeing this recipe in a magazine on our coffee table so my Super Baker hubby committed to making these little babies for my birthday! These delectable little cakes were delicious in a very-hard-to-eat-just-one sort of way. So be warned… {How awesome would these be at a party or BBQ?!}
Layered Jam Cakes
Yield 14 servings
Recipe from Better Homes and Gardens magazine, April 2013 issue.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cup milk
- 3 tablespoons butter
- 2 teaspoons vanilla bean paste or vanilla
- 1 1/4 cups whipping cream
- 2/3 cup raspberry or cherry jelly {or jam}
- powdered sugar
Instructions
- Grease and flour a 13x9x2-inch baking pan.
- Line the bottom of the pan with waxed paper and set it aside.
- Preheat your oven to 350 degrees F.
- In small bowl, stir together the flour, baking powder, and salt, and set it all aside.
- In a medium mixing bowl, beat the eggs with an electric mixer on high speed for about 4 minutes or until it’s thick.
- Gradually add the sugar, beating it on medium speed for 4 to 5 minutes or until it’s light and fluffy.
- Add the flour mixture and beat it on low to medium speed just until it’s combined.
- In a small saucepan, heat and stir the milk and butter until the butter melts. Add it to the batter along with the vanilla paste and beat until it’s combined.
- Pour the batter into a prepared pan and bake it for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes then remove the cake from pan and peel off the waxed paper.
- Place the cake on a baking sheet and cover it with plastic wrap to let it cool completely.
- In a chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form.
- Gradually add 1/3 cup of the jelly, beat until it’s combined, and set it aside.
- Using a serrated knife, trim cake edges to create straight sides. Cut the cake lengthwise in half and then cut each half into seven 4 1/4 x 1 3/4- inch pieces. (You should have 14 mini cakes.)
- Split the cakes horizontally into 3 layers.
- For each individual cake, spread a thin layer of jelly on the bottom cake layer and top it with 1 Tbsp. whipped cream mixture. Add the second cake layer and repeat the jelly and whipped cream steps. Finish with the top cake layer.
- Sprinkle the tops of all of them with the powdered sugar and enjoy!
Notes
{Cakes can be stored in the refrigerator (wrapped or covered) for up to 3 days.}
Our baby girl arrived!
I posted my last recipe on June 8th, a Saturday afternoon. The next day, Justin and I went and had a crawfish boil with my parents at a new place here in Loveland called Mo’ Betta Gumbo. {It was delicious and I can’t wait to go back to try more of their Cajun/Creole menu!} I think it was the gumbo that convinced baby girl that she should come out 5 days early and join the world and all the yummy food it has to offer!
After a pretty easy labor and a ten minute delivery, Savannah Jane arrived on Monday night at 9pm sharp and completely melted our hearts. Here is a look at me throughout my pregnancy and then a shot of our sweet lil’ bug.
