I was wondering if I add some fresh strawberry jelly I'm making to a cake recipe if it would change and maybe not even bake correctly. Any suggestions?
You would probably need to adjust the sugar in the cake recipe downward, but I don't know if you'd need to make any other changes.
If it is a high moisture item ( say if it is more syrup like than jam like) you would need to reduce other moisture in the cake (milk, water, etc) and I agree with Marianna, definately reduce the sugar.
I like to puree fruit, and reduce the amount of milk I use, by the amount of puree I have. Comes out delicious!