Pascha Recipes

Jelly Bean Confetti Cake

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Ingredients

  • 3/4 cup miniature jelly beans, cut in half
  • 2 cups all-purpose flour, divided
  • 1 1/4 cups granulated sugar
  • 1 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar

Instructions

  1. Heat oven to 325 degrees F. Generously grease and flour a 12 cup fluted tube pan.
  2. Lightly spoon flour into measuring cup and level off.
  3. In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside.
  4. In large bowl, beat sugar, butter, cream cheese and vanilla extract until well blended. Add eggs, one at a time, beating well after each addition.
  5. Add remaining flour, baking powder and salt; blend well. Spoon 1 cup of the batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter, and spoon into prepared pan.
  6. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool in upright pan for 10 minutes.
  8. Invert onto serving platter. Cool completely.
  9. Sprinkle with confectioners' sugar.


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