July 29, 2016


Cake flour - 2 1/4 cup
Granulated sugar - 1 1/2 cup
Baking powder - 4 tsp
Salt - 1 tsp
Shortening - 1/2 cup
Milk - 1 cup
Vanilla extract - 1 tsp
Eggs - 2
Currant jelly - 2 cups (room temperature)
Chopped almonds - 2 cups


  • Combine flour, sugar, baking powder and salt. 
  • 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 cake pans. Divide batter evenly among pans. Bake in 350 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 in 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 centre of cake, as illustrated. Let jelly set before serving.

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