Caker Christmas 2011, I needed to repair the reputation of a caker staple found at funerals, baby showers and Sunday visits with spinster aunts. Yep, I’m talkin’ ‘bout da Bundt.
Just imagine the delight on everyone’s face when you slice through The Ruby Slipper Cake to reveal its secret neon interior. Whether or not that interior resembles a “slipper” is open for debate. I suppose calling it “The Ruby Slash Cake” sounds a little sinister. Or dirty. Or both.
Either way, this cake puts the fun back into your Bundt.
Wait a minute. Does that make this a Fundt?
½ cup chopped pecans (see note)
1 package white cake mix
1 cup sour cream
¼ cup water
1 package (3 oz) JELL-O Raspberry Jelly Powder
Sprinkle nuts evenly over bottom of a thoroughly greased and floured 10-inch tube pan. Combine cake mix, sour cream, water and eggs in large mixer bowl. Blend. Then beat at medium speed of electric mixer for 2 minutes. Sprinkle jelly powder into ½ cup batter and blend. Pour on third of batter over nuts in pan. Spoon about half of jelly mixture in a one-inch ring around the centre of the pan, keeping away from sides. Repeat layers ending with white cake batter, spreading it over the jelly mixture to cover. Bake at 350° for 45-50 minutes. Cool in pan 5 minutes. Remove and continue cooling. Sprinkle with icing sugar.
Note: I don’t know about you, but my ass is post-holiday broke. I opted for walnuts because they're cheaper.