Fasnacloich Jelly Cake


1 cup sugar
1/4 cup melted butter
1 egg
1 cup (approximately--see directions) thick sour milk (add 2 teaspoons vinegar to sweet milk)
1 teaspoon baking powder
1/2 teaspoon soda sifted with 2 cups flour, 1 teaspoon (some prefer 2) nutmeg, pinch of salt
1 jar currant jelly powdered sugar


Cream the butter and sugar. Break the egg into a cup measure and fill the cup with sour milk. Add to the butter and sugar. Add the other ingredients and beat well. Four the batter very thinly in greased cake pans, just covering the bottom (use a spatula to make sure the batter lies evenly over the bottom). The recipe will make 3-6 layers, depending on thickness. Bake in a moderate oven (350 degrees F) until the edges are brown and drawn away from the side of pan. While the cake is baking, whip the currant jelly with a fork until liquid. When the cake is cool, spread the top of each layer with jelly. Dust top with powdered sugar.

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