APPLE JELLY CAKE
This is a recipe that my great-grandmother gave me many years ago. It is made by most of my family.
Provided by Renee Covington
Categories Cakes
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees grease and flour cake pans
- 2. Mix jelly and sugar and let stand for 10 minutes. Taste to see if jelly is sweet enough, add addition teaspoons of sugars until it meets your taste.
- 3. Directions for cake Cream together butter and sugar then add eggs one at a time. Combine the milk and vanilla, add alternately with the flour. Mix for 1 minute.
- 4. Pour into pans and bake for 20 minutes or until the cake is golden brown and a tooth pick comes out clean. Cool completely before frosting with apple jelly.
NANA'S OLD FASHIONED JELLY CAKE
This is a moist yellow cake with a jelly spread over the top while warm. It is so moist, it will melt in your mouth! Use your favorite flavor of jelly.
Provided by JAYJOSE
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.
Nutrition Facts : Calories 661.8 calories, Carbohydrate 113.4 g, Cholesterol 76.8 mg, Fat 21.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 724.3 mg, Sugar 82.2 g
HOMEMADE APPLE CAKE
This delicious Homemade Apple Cake gives you made-from-scratch bragging rights, while you throw it together in three easy steps. Cinnamon, apples and walnuts are brought together for a warm, spiced fall treat served up with a scoop of vanilla ice cream. This will be a family fall favorite in even less time than it takes to make it.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.
- In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.
Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 115 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 39 g, TransFat 1/2 g
GRANDMA CAMPBELL'S JELLY CAKE
This recipe is luscious and gooey. Besides that its simple, inexpensive, and gets better with age. Grandma Campbell made it for the grandkids, and couldn't remember how long it had been in the family.
Provided by Gayle M
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and sugar together.
- Add eggs, flour and milk.
- The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
- Then add vanilla.
- Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
- Melt the apple jelly.
- Pour 3 ounces of jelly over each layer as they are stacked.
- Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
APPLE JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
CHUNKY APPLE CAKE
After taste testing apple cake recipes, I've found this particular recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. -Debi Benson, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined., Spread into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving., Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.
Nutrition Facts : Calories 339 calories, Fat 13g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 209mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 2g fiber), Protein 3g protein.
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