RUBY RED SLIPPER BUNDT CAKE
This cake is from the 70's and probally has been forgotten about so thought I'd bring it back to life and share. I use milk instead of water and also I use strawberry or cherry Jell-O. Not a raspberry fan!! I hope you enjoy this wonderful cake. It has a nice flavor.
Provided by Jill Cooks
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed for 2 minutes until creamy.
- 2. Spoon 1/3 of batter into well-greased and floured 10-inch bundt pan. Sprinkle with 1/2 the Jell-O. Repeat layers. Spread remaining batter over Jell-O to cover.
- 3. Bake at 350 for 45-50 minutes, until cake springs back when lightly pressed.
- 4. Cool in pan 5 minutes. Remove from pan; cool on rack. Sprinkle with powdered sugar, if desired.
RUBY SLIPPER CAKE
This is the cake I always made for my youngest daughter's birthday when she was growing up. I used to frost it with white fluffy frosting, sprinkle it with shredded coconut and decorate it with a big red ribbon, like a Fluffy White Christmas Wreath, as she had a Christmas birthday. I lost my copy of the recipe and have been looking for it for years and was delighted to finally find it. I am posting it here so I never lose it again! It is a delicious cake with a lovely raspberry filling.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine cake mix, sour cream, water and eggs in large bowl.
- Blend, then beat at medium speed 2 minutes until creamy.
- Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan.
- Sprinkle with 1/2 the gelatin.
- Repeat layers.
- Spread remaining batter over gelatin to cover.
- Bake at 350 degrees F for 45 to 50 minutes, until cake springs back when lightly pressed.
- Cool in pan 5 minutes.
- Remove from pan; cool on rack.
- Sprinkle with confectioners' sugar, if desired.
RUBY SLIPPER CAKE
My mom used to make this when I was growing up. As kids we loved it because of the deep red color throughout the cake, plus it tasted great. She always used raspberry Jell-o, but you can use any flavor you like - just keep in mind the color that will be spead throughout.
Provided by RedBird1
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Combine the first 4 ingredients in a large bowl. Blend and then beat at medium speed for 2 minutes.
- Spoon 1/3 of the batter into a well greased and floured spongecake pan.
- Sprinkle half of the Jell-o powder over top.
- Repeat layers ending with batter - spread to ensure the Jell-O is covered.
- Bake @ 325 for 45-50 minutes.
- After cooling slightly, remove the cake from the pan and sprinkle the top with powdered sugar.
Nutrition Facts : Calories 525.6, Fat 19, SaturatedFat 6.9, Cholesterol 87.4, Sodium 679, Carbohydrate 81.4, Fiber 0.8, Sugar 59.1, Protein 8.3
RUBY RED GRAPEFRUIT CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
- Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
- Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
- When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
- This could be a layer cake with cream cheese icing.
- Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.
CHOCOLATE & ALMOND MARBLED BUNDT CAKE
Great British Bake Off's Ruby Tandoh creates a two-tone decorative sponge ring. Pick a patterned bundt cake tin for an extra-special finish
Provided by Ruby Tandoh
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.
- Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
- Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
- Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
- Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.
- Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.
Nutrition Facts : Calories 359 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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