Jelly Cakes are a delicious treat that is synonymous with The Country Women’s Association. They are a favorite with everyone!
These Jelly Cakes are just like Nana used to make!
The memories will definitely come flooding back the minute you see the photos. They’re light and fluffy and oh so delicious!
This is a classic CWA (Country Women’s Association) Recipe that everyone loves! Each time we share them on Facebook, our community can’t get enough!
Photo via Penguin Books – CWA Recipe Book Here
Did you know that the girls from the bush have their own book out? Now you can get all their legendary recipes in a treasured keepsake. Aptly titled ‘Jam Drops and Marble Cake’ this book will not disappoint. There are over 60 of their famous recipes that are simple and delicious. Now you can make your own at home!
Don’t miss out .. Get Your Copy of Jam Drops and Marble Cake The CWA Recipe Book —> here
Jelly Cakes via Jak Heath Designs
Jelly Cakes Ingredients
- 1 cup boiling water
- 1 x 85 g (3 oz) packet strawberry or raspberry jelly crystals
- 3/4 cup cold water
- 125 g (4 oz) butter
- 1/2 cup caster (superfine) sugar
- 1 egg
- 1 1/4 cups self-raising (self-rising) flour, sifted
- 1/2 cup milk
- 1/2 teaspoon vanilla essence
- 2 1/2 cups desiccated coconut
How To Make Jelly Cakes Recipe
Pour boiling water into a large heatproof jug. Sprinkle jelly crystals into jug, stir until crystals are dissolved, then stir in cold water.
Pour jelly mixture into a large, shallow dish, about 20 x 25 cm (8 x 10 in), cover and refrigerate for 2-2 1/2 hours, or until jelly is just starting to set. (It is important that the jelly is used at the right consistency; if it is too firm it will not stick to the cakes.)
Meanwhile, lightly grease 3 x 12-hole shallow patty pan tins (1 1/2-tablespoon capacity) and preheat oven to 180°C (350°F). Cream together butter and sugar with an electric mixer until light and fluffy. Add egg and beat until just combined. Add flour, milk, and vanilla and mix until smooth.
Spoon tablespoons of the mixture into prepared tins. Bake for about 10 minutes, or until lightly browned. They’re ready when a skewer inserted in the center comes out clean. Remove cakes from tins and transfer to a wire rack to cool.
Glue 2 Jelly Cakes together with mock or whipped cream and then roll your cake in the jelly, coating it evenly. Toss the jelly covered cake in coconut until it’s coated all over. Repeat with remaining cakes and arrange on a platter to serve.