old fashion jelly cake recipe?
Posted: 17 November 2008 01:21 PM   [ Ignore ]
Newbie
Rank
Total Posts:  5
Joined  2008-10-25

I have an order for a jelly cake but its really hard for me to find a recipe. If anyone has a good recipe please share it with me.

Profile
 
 
Posted: 17 November 2008 02:44 PM   [ Ignore ]   [ # 1 ]
Newbie
Rank
Total Posts:  5
Joined  2008-10-25

I’m looking for the one that has the jelly as the icing

Profile
 
 
Posted: 17 November 2008 02:46 PM   [ Ignore ]   [ # 2 ]
Newbie
Rank
Total Posts:  5
Joined  2008-10-25

This cake is one that I had growing up it’s a layered cake with jelly in between the layers
and it has about 6 thin layers.

Profile
 
 
Posted: 09 December 2008 05:12 PM   [ Ignore ]   [ # 3 ]
Newbie
Rank
Total Posts:  1
Joined  2008-12-09
sweettreats - 17 November 2008 05:21 PM

I have an order for a jelly cake but its really hard for me to find a recipe. If anyone has a good recipe please share it with me.

I have a recipe from my great grandmother - it is a huge tradition.  Our cakes have 10 layers and each is handrolled, baked and topped with grape jelly until we complete all 10 layers.  It calls for flour, sugar, butter, lard, egg, milk, cinnamon, whole nutmeg and ground nutmeg.  Does this sound like what you are looking for?

Profile
 
 
Posted: 14 November 2009 06:13 PM   [ Ignore ]   [ # 4 ]
Newbie
Rank
Total Posts:  10
Joined  2009-11-14
sweettreats - 17 November 2008 05:21 PM

I have an order for a jelly cake but its really hard for me to find a recipe. If anyone has a good recipe please share it with me.

For jelly cake layers, you can use your basic 1-2-3-4 yellow and then spread with the jelly.

Profile
 
 
Posted: 14 November 2009 06:47 PM   [ Ignore ]   [ # 5 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  102
Joined  2009-09-25
sweettreats - 17 November 2008 06:46 PM

This cake is one that I had growing up it’s a layered cake with jelly in between the layers
and it has about 6 thin layers.

Not really a recipe per se, rather a construction technique.  This is an old fashioned Charleston-style cake (because coconuts were brought into this shipping port during the 18th and 19th century), usually yellow cake (or pound cake) that has been torted into four or six layers with a layer of fruit preserves between each layer (sometimes with an additional cream or frosting layer in addition to a “jelly” layer).  The cream/jelly layer was formed by applying the cream layer to the top of one layer, then spreading a thin layer of jelly on the bottom of the next layer.  The best of the original coconut cakes were made with this construction in each layer, making a coconut custard filling out of the coconut milk, and layering the cake as described for each layer until you got to the top layer of the cake (left bare for the frosting),  then icing the entire cake with something like either a seven minute frosting or a coconut mousseline and coating the icing with a layer of grated coconut (even better if you toast the coconut!). Even better still if you lightly syrup each cake round with a cocoanut-extracted syrup!

Ahhhh!  The advantages of growing up in the South!

YUM!

 Signature 

Tom <”))))>(
(TDWyatt)
Wise men speak because they have something to say; fools, because they have to say something. -Plato

Profile
 
 
   
  Back to top