I usually make a lot of raspberry jelly and this is a quick little cake that helps use up those leftover jars from the previous year.
Jelly Swirl Cake
1/2 cup chopped nuts
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup granulated sugar
1 tsp vanilla
3/4 cup milk
1/3 cup red jelly
1 Tbsp water
Preheat oven to 350F. Grease a 9-inch square cake pan.
Sprinkle bottom with nuts.
Sift together flour, baking powder and salt.
Cream butter. Beat in sugar. Blend in, beating until light and fluffy eggs and vanilla.
Add sifted dry ingredients to creamed mixture alternately with milk.
Melt together and swirl on batter jelly and water.
(try to keep the jelly away from the edges of the pan)
Bake in preheated oven for 45 to 50 minutes, or until cake springs back when lightly touched.
(just a note: don't touch the jelly - it is extremely hot)
I am joining Lisa at "Sweet as Sugar Cookies" for Sweets for a Saturday
And Lisa at "Blessed with Grace" for Tempt My Tummy Tuesday