For Christmas JELLYCAKE

As you can see, my username is Jellycake. I just made it up because it sounds cute and when you combine the two things together, I think it is a very nice results. Just imagine jelly plus cake? Isn't it yummy? This just made me wonder though. Is there really such a thing called a jellycake? I know there are cakes with a gelatinous layer on top with fruits but it has another name. I wonder if there is really a dessert with a name of jellycake. If there is none, I guess I could create one and name it like that. Haha. Anyway, for me, a cake like this would be very yummy. I love sweets and I love the balance of different textures so this would be interesting.

Have you ever tried a cake with a jelly on top? Or have you created one? Wouldn't it be a great idea for Christmas when you will bake a cake and put a gelatinous layer on top composed of different Christmas colors and incorporate lots of fruits like peaches and berries inside? For me, that is already heaven. Creative and sweet!

 My craze for Jelly Cakes began on my 10th Birthday when a Jordanian neighbour of ours taught mom to bake a completely vegetarian jelly cake. All you need is curd to substitute eggs and vegetarian strawberry flavored gelatin powder. Lets get started now.....


Don't be tempted to eat the cake until it has stood for two days. This seasoning allows the moisture from the filling to soften the cake layers. This cake also freezes well.

INGREDIENTS:

1/3 cup vegetable shortening
1/2 cup sugar
1 large egg
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup molasses
2 1/2 teaspoons sugar
Dried Apple Filling

PROCEDURE

Beat shortening at medium speed with an electric mixer 2 minutes or until creamy.
Gradually add 1/2 cup sugar, beating 5 to 7 minutes.
Add egg, beating until yellow disappears.
Combine flour and next 3 ingredients. Stir together buttermilk and molasses in a large measuring cup.
Gradually add flour mixture to shortening mixture alternately with buttermilk mixture, beginning and ending with flour mixture; beat until blended.
Divide dough into 5 equal portions; place each portion in a 9-inch greased and floured cake pan or cast-iron skillet, and firmly press with floured fingers into pan.
Prick dough several times with a fork. Sprinkle each layer evenly with 1/2 teaspoon sugar.
Bake at 400° for 10 minutes or until golden brown. (Only bake layers on one rack at a time.)
Repeat procedure as needed to bake in pans.
Remove layers from pans; cool completely on wire racks.
Spread 1 1/2 cups Dried Apple Filling between each layer to within 1/2 inch of edge, beginning and ending with a cake layer. (Save your prettiest cake layer for the top.)
Loosely cover cake, and let stand 2 days at room temperature.
Makes 12 to 16 servings.