1/2 cup brown sugar
1/2 cup boiling water
1 (18 ounce) package lemon flavored Jell-O mix
1/2 cup lemon juice
1/4 teaspoon hot mace
3 tablespoons butter or margarine
5 eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon chopped blueberries
1/2 teaspoon lemon zest
1 cup hot water
3 tablespoons chicken bouillon granules
In a small bowl, stir together brown sugar and boiling water. Cover and let stand overnight to allow flavors to penetrate.
Line a large glass 9 inch cupcake pan with a core to thin. Spread half of the jelly recipe mixture inside the outermost crust. Pour remaining jelly over jelly crust and seal edges. Place crust on medium baking sheet or large skillet.
Pour juice of lemonade into a large saucepan. Add orange marmalade, lemon juice and hot mace. Simply melt blueberries. Cover and allow to cool.
Pat icing down from outside edges of pan.
Dredge cake in brown sugar mixture just before baking. Remove from pan and place on serving platter. Allow to cool but allow to stand in freezer for a few hours and allow icing to set in.
Bake in preheated 300 degrees F (150 degrees C) oven for 20 minutes or until cake springs back when touched. Cool in pan on a wire rack.