Party Jewel Cake Recipes

JEWELED FRUITCAKE

Steps:

• Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.

JELLO-O CROWN JEWEL CAKE RECIPE - (3.9/5)

Steps:

• Prepare the first three Jell-O packages (orange, cherry and lime) using one cup of boiling water and 1/2 cup of cold water for each flavors. Pour each mixture into separate 8-inch square glass pans. Chill overnight until the they are firmed. Combine the lemon Jell-O package, granulated sugar and one cup of boiling water. Stir until the Jell-O and sugar dissolve. Stir in pineapple juice. Chill until it is slightly solidified but not firm. Cut the firm Jell-O into 1/2 inch cubes. Follow the directions in the package to prepare the Dream Whip. Mix the Dream Whip with the lemon Jell-O done previously. Gently fold in the three colors of Jell-O cubes. Spoon into 9-inch springform pan. Chill at least five hours or overnight. Run a knife or a spatula between the edges of the pan to remove sides of cake. Spread additional whipped topping on top and the sides before serving.

JEWEL CAKES

Steps:

• Separate eggs.
• Beat whites to a soft peak.
• Cream butter with sugar in a large bowl.
• Add egg yolks and beat.
• Stir in the flour until it disappears completely.
• Then fold in beaten egg whites.
• Grease bottom of 13x9x2" pan.
• (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter.
• Spread on pan, not quite to the edges.
• Bake at 350F oven about 10 minutes until golden brown.
• Slide off carefully and let cool.
• Repeat until you have made five thin layers of cake.
• In a small bowl, grind almonds until fine.
• Mix in sour cream.
• Then take 1 layer and spread 1/4 cup apricot preserves over it.
• Spread 1/3 cup of sour cream mixture on top of preserves.
• Cover with another layer of cake.
• Spread 1/4 cup raspberry preserves over top layer.
• Cover the preserves with more sour cream.
• Alternate layers between raspberry and apricot preserves.
• When all layers are put together, cover with wax paper.
• Lay flat weights on top of it- a few good sized books should do the trick.
• Leave in refridgerator with weight overnight.
• In the morning, trim off rough edges.
• Use Jewel Cake Icing to cover.
• We usually create little flowers on each of the cakes, using a dragee to make the centre.
• Cut into 64 square cakes and enjoy!