Buttered Jelly Cake
A twist on a cake my maternal Grandmother used to make, and my Grandfather adored, Buttered Jelly Cake is the healthy, fruit dessert recipe you'll want to create this holiday season.
- 1½ Cup Cake Flour
- ⅔ Cup Organic Cane Sugar
- ¾ Cup Butter, softened
- 2 Eggs
- 1 tsp Organic Vanilla
- ½ tsp Salt
- 10 oz. Frozen fruit Berries must be organic.
- 1½ tbsp Butter
- ½ tbsp Organic Corn Starch
- ½ tbsp Organic Cane Sugar
- 1 tbsp Butter
- ¼ Cup Organic Confectioners Sugar
- ¼ tsp Organic Vanilla
- ¼ tsp Salt
Turn on oven to 325 degrees.
Cream butter and sugar together.
Add eggs one at a time, then vanilla.
Add flour ¼ cup at a time.
Mix on low speed until flour disappears. Be careful not to over mix because it creates air bubbles.
Pour equal amounts of batter into the 4 mini bundt cake pans. Tap pans on the counter to remove air bubbles.
Place pans onto the cookie sheet and bake for 25 to 30 minutes.
Remove from oven and allow to cool.
While the cake is baking add thawed fruit and its' juices to a saucepan on medium low heat.
Add remaining ingredients and bring to a boil.
Once the sauce thickens remove it from the heat.
Add all ingredients to a saucepan on medium low heat.
Once the butter is melted and the sugar dissolved remove from the heat.
Remove each cake from the bundt pan by gently inserting the tip of small, sharp knife into one of the edges of the pan. The cakes should release easily.
Spoon the butter glaze over the cakes. Then place the jelly into the cake's depression on top. Drizzle with more jelly if desired and serve with whipped cream, ice cream or as is.