Ruby Cake Food

RUBY RED GRAPEFRUIT CAKE

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.

RUBY SLIPPER CAKE

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.

GRANDMA RUBY'S BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
• Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

ITALIAN CHOCOLATE RUBY CAKE

Steps:

• Preheat oven to 350ºF.
• Grease a 10 inch spring form pan.
• Prepare cake mix according to package directions (necessary ingredients to prepare mix are included in the above ingredient list), and pour the prepared mix into the greased spring form pan.
• Press the Raspberry Newton cookies into the batter on their sides in a circular fashion like the spokes on a wheel about 3/4 to 1 inch in from the side of the pan (the cookie should be covered on all sides with batter, so it should not touch the side of the pan).
• The raspberry filling should be facing you not the sky if you placed them in correctly (in other words if the filling is facing upwards then you placed the cookies in on their ends not their sides) Use the entire package of cookies.
• If necessary, make a second smaller inner circle of cookies to use them all up.
• Being careful not to let the cookies fall down flat on their bottoms (if a few fall don't worry about it, when baked it will make for a more interesting pattern) place in preheated oven and Bake at 350ºF for about 1 hour or until a toothpick inserted in the center comes out clean.
• Remove from oven and cool for 20 minutes then remove the outside of the spring form pan and allow to cool the rest of the way completely.
• The cooled cake when sliced will have a beautiful pattern in it of red rubies edged in white from the cookies buried in the dark chocolate cake.
• To serve Slice, and wet each slice generously with the chilled sweet vermouth.
• While the vermouth really makes the flavor of this cake, adding the vermouth separately to each slice allows you to serve the cake without the vermouth to any children present.

RUBY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the topping ingredients - brown sugar, chopped nuts and 1 cup coconut. Set aside.
• In a large bowl, mix together the flour, sugar, baking soda and salt. Make a well in the center and pour in the eggs and fruit cocktail with juice. Mix well and pour into prepared pan. Sprinkle with topping mixture.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• In a saucepan, combine margarine, corn syrup, evaporated milk and flaked coconut. Cook, stirring constantly, until mixture boils and thickens. Pour over cake and place back in oven for few minutes until it bubbles.

RUBY SLIPPER CAKE

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.