Jelly Layer Cake Recipe

Ingredients

• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter, room temperature
• 2/3 cup plus 1/4 cup granulated sugar
• 2 lightly beaten eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 tablespoons water
• 2 teaspoons dark rum or rum extract
• 1/2 cup jelly (strawberry, raspberry, apricot)
• Confectioners' sugar for dusting
• Fresh fruit or berries for garnish
• 1/2 cup of whipping cream

Instructions

1. Preheat oven to 350 degrees.
2. Grease and flour a 9-inch round cake pan.
3. Sift together cake flour, baking powder and salt, then set aside.
4. Beat butter on medium using an electric mixer for 30 seconds or until creamy.
5. Slowly add 2/3 cup sugar and beat for 5 minutes or until light and fluffy.
6. Add eggs, one at a time, and beat until well blended with the sugar and butter.
7. Add the vanilla and continue to beat on low.
8. Gradually add the sifted ingredients, alternating with the milk.
9. Beat until blended and there are no longer any lumps.
10. Pour cake batter into the pan, making sure that the sides are higher than the center of the cake.
11. Bake for 20 minutes or until cake becomes golden and a toothpick inserted into the center comes out clean.
12. Allow to cool on a wire rack for 10 minutes.
13. Remove cake from pan and allow an additional 10 minutes for cooling to room temperature.
14. In a saucepan, add the remaining sugar and water, and simmer until a clear syrup forms.
15. Remove syrup from heat and add in the rum. Set aside.
16. Once the cake is cooled, use a serrated knife and cut it in half horizontally.
17. Place one layer on a plate and coat with 1/2 of the syrup.
18. Spread jelly over the entire cake layer, making sure to extend to the edges.
19. Carefully place the other layer of cake with the cut side down on top of the jelly.
20. Brush top of cake with the syrup and then dust with confectioners' sugar.
21. Garnish with fresh berries or fruit and a dollop of whipped cream.