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07/31/2011 National Jump for Jelly Beans Day Jelly Bean Confetti Cake

Source of Recipe

Recipes 4 Cakes


Recipe Introduction

It's raspberry season in many parts of North America. Anyone who grows raspberries can tell you that this delicious tart fruit can pile up fast and ripen rapidly! What do to with all these raspberries? Let the calendar be your guide; today is National Raspberry Cake Day! CH Kitchen

List of Ingredients

HOME COOKIN’ 07/31/2011 National Jump for Jelly Beans Day Jelly Bean Confetti Cake




HOME COOKIN’ 07/31/2011 National Jump for Jelly Beans Day Jelly Bean Confetti Cake



The original gummy candy, jelly beans aren't just an Easter treat. Whether spiced or fruit flavored, jelly beans are good summer food too! It's July, and it's Jump for Jelly Beans Day! Not to be confused with Mexican jumping beans day.

CG Kitchen

Jelly Bean Confetti Cake


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 oz Cream cheese, softened
1 tsp Vanilla extract
3 Eggs Baking powder
1 1/2 tsp Salt
1/4 tsp Confectioners' sugar



Recipe


Preheat oven, generously grease and flour a 12-cup fluted tube pan.
Lightly spoon flour into measuring cup and 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 extract 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 of the batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter, and spoon into prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in upright pan for 10 minutes. Invert onto serving platter. Cool completely. Sprinkle with confectioners' sugar.

Oven Temp ~ 325° Baking Time ~ 50 - 60 Min.
Pan Type ~ 12 cup tube pan