- Recipes Home
- Interest Groups
Almond Jelly Layers Recipe
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Currant jelly||2 Cup (32 tbs) (room temperature)|
|Almonds||2 Cup (32 tbs), chopped|
Serving size: Complete recipe
Calories 6792 Calories from Fat 2303
% Daily Value*
Total Fat 267 g410.6%
Saturated Fat 43.6 g217.9%
Trans Fat 13.5 g
Cholesterol 445.6 mg
Sodium 3754.3 mg156.4%
Total Carbohydrates 1007 g335.7%
Dietary Fiber 69.8 g279.1%
Sugars 684.1 g
Protein 127 g254%
Vitamin A 14.4% Vitamin C
Calcium 277.4% Iron 82.9%
*Based on a 2000 Calorie diet
Add shortening, 3/4 cup milk, and vanilla.
Beat on low speed 2 minutes.
Add eggs and remaining milk.
Beat 2 minutes.
Grease and flour 3 (8-inch) cake pans.
Divide batter evenly among pans.
Bake in 350Â°F oven 20 minutes or until done.
Remove from pans; cool.
Whip jelly until spreadable.
Spread between layers; stack layers.
Cover sides of cake with thin coat of jelly; cover sides with 1 cup almonds before jelly sets.
Pour remaining jelly on top of cake; cover top evenly.
Spread remaining almonds around edge of cake and in circular design in center of cake, as illustrated.