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Jelly Bean Cake Recipe

   
 

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     Jelly Bean Cake

Category   Desserts - Breads
Sub Category   Holiday Dish
Preptime   20 - bake

Ingredients
3 c flour
2-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 sticks unsalted butter, room temp (1 c)
1-1/3 c sugar
2 tsp finely grated orange zest
4 large eggs
1 c orange juice
 

Instructions
Heat oven to 350 degrees. Combine the flour, baking powder, baking soda and salt in a medium bowl; whisk until well blended. Set aside. Beat the butter in a large bowl with a mixer on medium- high until smooth, about 1 minute. Add the sugar and the orange zest; beat until well combined. Add the eggs one at a time, beating well after each addition. Add half of the flour mixture; mix on low speed just until blended. Add the orange juice; mix until just blended. Add the remaining flour mixture; mix just until blended. Pour the batter into two greased and floured 9-inch round cake pans.
Bake until light brown and a tester inserted in the center comes out with just a few small crumbs attached, about 27-35 minutes. Transfer the pans to a rack; let cool about 15 minutes. Run a thin knife around the pan sides to loosen the cakes. Invert the pans on the rack; lift off the pans. Let the cakes cool completely before icing.
368 cal, 42% cal from fat, 17 g fat, 10 g saturated fat, 111 mg cholesterol, 49 g carbohydrates, 6 g protein, 202 mg sodium, 1 g fiber
I like to slice each layer in half to create a 4-layer cake and put icing between layers. Best made the day before serving as the cake absorbs some from icing and makes extra moist.


Originally Submitted
3/30/2013





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