Friday, January 7, 2011
A RIBBON RUNS THROUGH IT
I found the recipe for "The Ruby Slipper" in a magazine ad for Jello in the 1970s -- the era when bundt cakes were popular. I had realized that baking varieties of traditional holiday goodies just wasn't going to work for me, at least not while the children were little. Still, I wanted something that looked festive -- something I could stir up and bake quickly. "The Ruby Slipper" was the answer.
So, on New Year's Eve 2010, "the Ruby Slipper" once again came to my aid. Fortunately I had all the ingredients on hand -- a yellow cake mix, a box of raspberry Jell-O, and some sour cream.
"The Ruby Slipper"
1 package yellow cake mix or pudding included cake mix
1 cup sour cream
1/4 cup water
1 package (3 oz.) Jell-O Brand Raspberry Flavor Gelatin
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. (I really like my silicon bundt pan for this cake.) Sprinkle with 1/2 the gelatin. (It's important that the gelatin not touch the side of the pan.)
Spoon 1/3 of batter carefully over the first gelatin layer and sprinkle remaining gelatin over batter.
Lastly, spread remaining batter over gelatin to cover.
Bake at 350 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.
I found many recipes for "the Ruby Slipper" online, mostly the same. One cook uses 3/4 cup water instead of 1/4 cup, and she might have something there. The batter is really thick and a little hard to spread. KW