Monday, May 2, 2011

Jelly Bean Cake

This recipe is from my cousin Martha. Thought it was the perfect recipe for Easter! This was easy to make and tasted great.

Jelly Bean Cake

3/4 cup miniature jelly beans, cut in half
2 cups of All purpose unbleached flour
1 1/4 cups sugar
1 cup butter, softened
8-oz. pkg. cream cheese, softened
1 teaspoon vanilla
3 eggs
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered Sugar

Heat oven to 325. Generously grease and flour a 12-cup fluted tube pan. Lightly spoon flour into measuring cup; level off. In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside. In large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, baking powder and salt; blend well. Spoon 1 cup batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter: spoon into prepared pan.

Bake at 325F. for 50 to 60 minutes or until toothpick inserted comes out clean. Cool upright in pant 10 minutes; invert onto serving plate. Cool completely. Sprinkle with powder

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