Kids (of all ages!) love jelly beans. True confessions: they have always been one of my favorite candies. And now that Jelly Belly is kosher, there is a flavor for every palate – and some that don’t seem suited to any! This is just a fun cake that you can make with your kids, incorporating this treat. And if a few don’t quite make it into the cake…well that’s part of the pleasure of the fun of making it!
Jelly Bean Cake
3¼ cups flour, divided
¾ cup jelly beans
2 cups sugar
1 cup (2 sticks) margarine, softened
1 cup plus 3 tablespoons nondairy creamer, divided
2 teaspoons vanilla
1 tablespoon plus 1 teaspoon baking powder
1½ cups powdered sugar
3-4 drops food coloring of your choice, if desired
Preheat oven to 350 degrees. Toss together ¼ cup flour and the jelly beans. Cream together margarine and sugar until fluffy. Add eggs, beating well. Beat in 1 cup non dairy creamer and vanilla. Add remaining flour and baking powder and mix until combined. Fold in jelly bean mixture. Pour batter into greased 10-inch tube pan. Bake for 50-60 minutes. Cool in pan on wire rack for 20 minutes. Remove from pan and finish cooling on rack. Whisk together powdered sugar and remaining nondairy creamer. Add food coloring, if using, one drop at a time until desired color is reached. Drizzle over cake.