Shuman’s Jelly Cake

The Shuman’s Jelly Cake is made using the original family recipe – three thin layers of pound cake, separated by layers of homemade red currant jelly.  About 12 inches in diameter, jelly cake can be cut into about 50 bite-size diamonds for a finger-food dessert, or into 16 wedges if one wishes to eat with a plate and fork.  Powdered sugar is included and can be sifted or sprinkled on top.  Shuman’s Jelly Cake can be frozen for later use.