Old fashioned apple jelly cake
Cakes
My mother used to make this cake for holidays when I was a child. It's a basic pound cake, but there is no creaming in this recipe, which results in flat, thin layers as opposed to light, fluffy ones. The preferred jelly is apple, but really, any will do. For best results, make the cake a few days ahead so that jelly can be absorbed by the cake layers. (Picture will be forthcoming when I make one again.)
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