Best 4 Grandma Campbells Jelly Cake Recipes
In the realm of culinary delights, there exists a dessert that evokes nostalgia, conjuring memories of family gatherings and the warmth of a grandmother’s kitchen. Grandma Campbell’s Jelly Cake stands as a testament to the enduring charm of classic recipes, a harmonious blend of simple ingredients that combine to create a taste sensation both comforting and unforgettable. With its vibrant colors, delightful textures, and captivating flavors, this cake embodies the essence of home-style baking, inviting us to embark on a journey through time and tradition. As we delve into the secrets of this cherished recipe, we uncover the perfect balance of sponge cake and jelly, the delicate interplay of sweetness and tartness, and the enchanting aroma that fills the air as it bakes.
Here are our top 4 tried and tested recipes!
GRANDMA CAMPBELL'S JELLY CAKE
This recipe is luscious and gooey. Besides that its simple, inexpensive, and gets better with age. Grandma Campbell made it for the grandkids, and couldn't remember how long it had been in the family.
Provided by Gayle M
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and sugar together.
- Add eggs, flour and milk.
- The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
- Then add vanilla.
- Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
- Melt the apple jelly.
- Pour 3 ounces of jelly over each layer as they are stacked.
- Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
STRAWBERRY JELLY CAKE
This layer cake is affectionately referred to as "Grandma's Cake" by many Southerners. Using jelly as the filling and the frosting is a wonderful way to add fruity flavor to a cake year-round. The jelly seeps into the cake, so there's no need to brush on a simple syrup to keep it moist. This recipe uses cake flour, which has less protein than all-purpose flour and yields a more tender crumb. But it can be prone to clumping. Sift it into the mixing bowl, or use a whisk to aerate it and break up any lumps. "Frost" the sides of the cake with jelly or buttercream, or just let it drip down the sides. When making this cake in the summer, you can top it with sliced fresh strawberries.
Provided by Vallery Lomas
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.
- Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.
- Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.
- Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.
- Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don't overmix.) Pour the batter evenly into the cake pans.
- Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.
- Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.
- Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.
- To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.
GRANDMA KATE'S JELLY ROLL SPONGE CAKE
this is an easy one-bowl sponge cake without butter! My mother and my Grandma Kate's favorite was raspberry jam in this roll, but it's also good with grape or strawberry. I like homemade blackberry, with the seeds strained out. Just use your favorite. My family always used the cake as the base for fresh strawberry or peach shortcake - it would soak up the fruit juices but not fall apart like pound cake.
Provided by cathyfood
Categories Dessert
Time 22m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
- PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
- PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
- PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
- Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
- Turn batter into prepared pan, spread gently to even thickness.
- Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
- Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
- Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
- Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.
Nutrition Facts : Calories 152.3, Fat 2, SaturatedFat 0.6, Cholesterol 74.4, Sodium 123.3, Carbohydrate 29.8, Fiber 0.3, Sugar 20.1, Protein 3.8
NANA'S OLD FASHIONED JELLY CAKE
This is a moist yellow cake with a jelly spread over the top while warm. It is so moist, it will melt in your mouth! Use your favorite flavor of jelly.
Provided by JAYJOSE
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.
Nutrition Facts : Calories 661.8 calories, Carbohydrate 113.4 g, Cholesterol 76.8 mg, Fat 21.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 724.3 mg, Sugar 82.2 g
Tips:
- Chilling the layers in between helps prevent layers from falling.
- If cake breaks while layering, fear not. Just add dollop of filling between broken pieces.
- Chill the cake overnight for layers to set.
- If the frosting is too thick, add a little bit of milk or water to thin it out.
- For a fancier cake, brush the top layer with simple syrup before adding the topping.
- Jelly cake must be refrigerated and consumed within 2-3 days.
- Consider making two batches of stabilized whipped cream to ensure enough frosting for cake layers and decorations.
Conclusion:
With its vibrant colors, refreshing flavors, and creamy smooth frosting, Grandma Campbell's Jelly Cake is a beautiful dessert that will impress any guest. Follow these tips and tricks for a successful jelly cake experience: chill layers between assembly, be careful not to overbeat frosting, avoid over-mixing batter, and refrigerate cake overnight for best results. With a little patience and attention to detail, you can create a stunning jelly cake that is both delicious and visually appealing. Enjoy this classic recipe passed down through generations and share it with friends and loved ones for special occasions or just because.
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