Best Ruby Cake Recipes

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.

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.

GRANDMA RUBY'S PRUNE CAKE

Steps:

• Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper.
• Add prunes to a saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside. In a bowl, stir flour with cinnamon, cloves and nutmeg; set aside. In a separate bowl, beat sugar with eggs and 2 tablespoons butter until blended. In a measuring cup, mix prune juice with 1 tablespoon baking soda. Stir into mixture alternating with flour mixture. Stir in mashed prunes. Transfer to prepared baking pan.
• Bake for 30 to 35 minutes or until tester inserted into center comes out clean. Cool for 15 minutes. Remove from pan and cool completely on rack. Meanwhile, prepare the sauce.
• Sauce: Add 1/2 cup butter, sugar, syrup, cream and 1/2 teaspoon baking soda to a small saucepan set over medium heat; bring to a boil. Boil for 2 minutes. Cut cake and serve with warm sauce.

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.

RUBY'S STRAWBERRY JELL-O® FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted cake pan (such as Bundt®) with cooking spray.
• Beat cake mix, 1 cup water, vegetable oil, and 3 eggs together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes.
• Beat condensed milk, evaporated milk, 4 eggs, and vanilla extract together in another bowl until flan mixture is smooth, about 3 minutes. Pour into prepared cake pan. Pour 3/4 of the strawberry cake batter on top of the flan mixture. Set cake pan in a roasting pan. Pour water into the roasting pan to read halfway up the sides of the cake pan.
• Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 6 hours.
• Place a plate on top of the cake pan and invert to loosen cake. Flip cake pan and plate back to return cake to the pan.
• Combine boiling water and gelatin in a bowl; stir until gelatin is dissolved. Pour 1 cup cold water into gelatin mixture. Let cool until gelatin mixture is warm to the touch. Pour gelatin mixture into the cake pan along the sides so that the gelatin runs under the cake and cake begins to float. Refrigerate until set; at least 5 hours.
• Remove cake from refrigerator and place pan in hot water to loosen from the sides of the cake pan. Invert onto a serving plate.

RUBY RED SLIPPER BUNDT CAKE

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 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.

ACE'S RUBY RED GRAPEFRUIT AND ORANGE CAKE BY MELISSA WINNER

Steps:

• PREPARE BUNDT CAKE:.
• Preheat oven to 350 degrees Fahrenheit. Spray a large Bundt pan or 10-inch tube pan with nonstick baking spray with flour like Baker's Joy, or use Recipe #78579.
• 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 juice, orange juice, and banana, and mix until smooth and creamy.
• Add sour cream and zests; just mix until combined and smooth.
• Put cake batter into 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.
• PREPARE GLAZE:.
• Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
• Stir in zest and pecans.
• Pour glaze on partially cooled cake.
• Let cool about 1 hour and serve.

CAKE - DOROTHY'S RUBY SLIPPERS

Steps:

• BAKE THE CAKES:.
• I baked the cakes on two different days; for each cake preheat the oven to 350*F.
• Add 1 box of cake mix, 1 box of jello (lime jello with the yellow cake, strawberry jello with the strawberry cake), 3/4 cup oil, 3/4 water, and 4 eggs in a large bowl.
• Mix on low with an electric mixer, when ingredients are moistened, mix on high for 3 minutes.
• For the yellow cake, use a 9X13", greased pan for baking.
• Bake at 350* for 40 minute.
• Use caution, this type of cake can fall if it is disturbed early.
• For the strawberry cake, divide the batter evenly between 2 8", greased, loaf pans.
• I am unsure of the baking time for the loaf pans, I would carefully check them at 30 minutes and add time accordingly.
• Doneness of the cakes can be tested with a toothpick poked in the center to see if it comes out dry or wet.
• After cakes have cooled, remove from pans and freeze at least 3 hours for easy in cutting and shaping.
• MAKE THE FROSTING:.
• Using Caryn's 7 Minute Frosting recipe, you will need at least one and half batches; you can make two full batches if you want, but I don't think it is necessary.
• For each batch of frosting, add the appropriate amount of sugar, water, egg whites, corn syrup and salt in the top of a double boiler (I use a heat proof glass mixing bowl on top of a sauce pan as I don't have a double boiler).
• Blend.
• Place over simmering water.
• With an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks.
• Remove from heat add the appropriate amount of vanilla and the appropriate food color for either a full recipe or a half recipe.
• Frosting can be stored in an airtight container in the refrigerator until ready to use.
• BUILD THE YELLOW BRICK ROAD:.
• After freezing yellow (green) cake for 3 hours or more, use a serrated bread knife to divide the cake in half horizontally.
• Now carefully cut the top layer in half vertically.
• Cut the top layer in half again, this time from the other side of the cake.
• The top layer is now cut into four equal rectangles.
• Carefully remove each rectangle using a wide spatula and set aside.
• Frost the bottom layer with yellow frosting reserving enough to frost the top layer and the sides of the cake(see pic 2).
• Replace the rectangles and frost top and sides with the remaining yellow frosting.
• If you like, use an accent color "draw" the lines of the bricks on top of the frosting - I did this, but I don't think it added to the over all affect.
• CARVE AND FROST THE RUBY SLIPPERS:.
• On a piece of paper about 8 1/2 inches long by 4 inches wide draw the rough shape of the sole of a shoe; this is your pattern, make sure your drawing is not bigger than the loaf, it should go to the edges of the loaf.
• Cut out your pattern.
• After freezing loaf cakes for at least 3 hours, remove 1 loaf from the freezer.
• Use tooth picks to secure the pattern to the top of the loaf (see pic 3).
• Begin to carve the loaf into the shoe shape.
• Make a small indentation on each side at the bottom to resemble a heel.
• Remove the pattern.
• Cut away a little cake at a time to form the shape of the toe of the shoe.
• Cut diagonally down for about two thirds of the length towards the toe to give the effect of high heels.
• Round the edges.
• Carve out a shallow indentation in the top 1/3 that is still level to create the mouth of the shoe.
• If necessary, freeze again for an hour to make frosting easier.
• Turn an 8x8" baking dish upside down; this is to get the shoe higher up so the edges can be more easily frosted and sugared.
• Place the long, narrow spatula on top of the baking dish.
• Put the shoe cake on top of the spatula, the heel of the shoe should be near the handle (pic 4).
• Frost with red frosting.
• Sprinkle with red sugar.
• Now the tricky part, with one hand begin to lift the shoe with the long spatula.
• If necessary, use another spatula to help lift the other end.
• Slowly and carefully place the shoe on the yellow brick road so the toe and heel are going in the long (13") direction of the cake-you pretty much only have one shot at this.
• Repeat with second loaf cake (see pic 5).
• Add wording or accent frosting if you choose (see pic 6).
• Refrigerate if you do not plan on serving the cake for several hours - or days.
• I suggest making this cake at the house where it will be served; I only had to drive 7 miles with the one I made, but it was uphill and winding; the shoes are just balanced on top, so it was a nerve racking drive! I don't think I breathed the whole way.
• P.S.
• You will get your quota for sugar and food color when you eat this cake.

CRANBERRY PISTACHIO BUNDT CAKE WITH RUBY CITRUS COMPOTE

Steps:

• 1. Preheat oven to 350 degrees. Thoroughly butter or spray with cooking spray a 2 1/2-quart Bundt pan, being careful to grease all the creases, then flour the pan and set aside. 2. To make the cake: In a mixer bowl, cream the butter and sugar with a whip attachment until fluffy. Add the egg yolks, one at a time, mixing each in until incorporated. Mix in the sour cream and zest. 3. In a small bowl, sift together the flour, baking powder, baking soda and salt, and set aside. 4. In another, clean mixer bowl, whip the egg whites with a clean whisk attachment on high speed until soft-peaked but not dry. Set aside. 5. Add the flour mixture into the creamed butter mixture in two batches, mixing it on medium speed until just incorporated. Then mix in the pistachios, fresh cranberries and Grand Marnier. Remove bowl from mixer and, with a large rubber spatula, add half of the whipped egg whites to the batter, and carefully fold in with spatula. Then add the remaining egg whites, and fold in until incorporated. 6. Scrape the batter into the prepared Bundt pan, and tap the pan gently on a counter to release any air bubbles. Bake for about 35 to 40 minutes, or until done and a cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Then unmold, c

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.

MRS. RUBY'S POUND CAKE

Steps:

• 1. All ingredients should be room temperature. Preheat oven to 325 degrees In a mixer cream together shortening and margarine then add sugar. Mix until well blended ,slowly add eggs one at a time. Blend with your mixer on medium for about 5 minutes. Sift together all your dry ingredients. Turn your mixer on low..slowly add your flour mixture. Alternate flour mixture and milk until well blended. After flour mixture & milk are mixed in, add vanilla and your desired flavoring. Turn up your mixer to medium and blend for another 5 min. Pour batter evenly into a large deep tube pan and bake at 325 degrees for 1hr then increase temperature to 350 and bake an additional 15min. or til done. Check for doneness with toothpick or knife. Insert into middle of cake, if it comes out clean it's done.
• 2. You can use any flavorings you like such as Almond, Butternut, Lemon, & Orange.

AUNT RUBY'S POUND CAKE

Steps:

• Mix sugar, butter, and Crisco together until well blended. Add eggs, one at a time. mix the flours together then add to suger mix alternating with the milk. When blended together, add both flavorings. Grease and flour a tube pan and put into a preheated 325 degree oven and bake for an hour. Cool. Serve plain, or with the glaze or cream cheese frosting.

RUBY RED GRAPEFRUIT POUND CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour a tube or bundt pan.
• Whisk the flour, baking powder, and salt together.
• Whisk eggs in another bowl.
• Add yogurt, brown sugar, oil, grapefruit juice, grapefruit zest, and vanilla to eggs and whisk.
• Combine the flour with the wet ingredients.
• Pour batter into prepared pan. Bake for 45 to 50 minutes or until wooden pick inserted into the center comes out clean or with dry crumbs.
• Remove the cake from oven and allow to cool for 20 to 30 minutes on wire rack.
• After 20 or 30 minutes, gently remove from pan to serving platter.
• Whisk together confectioners' sugar, grapefruit juice, and vanilla extract.
• Drizzle glaze over warm cake.
• Slice and serve.
• Store in an airtight container on the counter for 4 to 5 days or in the refrigerator up to 7 days.

GRANDMA RUBY'S APPLE CAKE

Steps:

• Mix first four ingredients than the rest. Batter will be thick.
• Spread into 8" or 9" square cake pan that has been greased and floured. Bake @ 350* for about 50-60 minutes until center comes out clean on a toothpick. Cool and serve with dollop of whipped topping.

RUBY RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and use cocoa powder to "flour" two 9 inch round cake pans.
• In large bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
• Add eggs, buttermilk, coffee, oil, vinegar, vanilla, and food coloring. Stir until combined. Do not over mix. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 to 15 minutes, then remove from pans and finish cooling on a wire rack.

GRANDMA RUBY'S PRUNE CAKE RECIPE FROM SUNSWEET®

Steps:

• Preheat oven to 350°F. Add prunes to a saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside. In a bowl, stir flour with cinnamon, cloves and nutmeg; set aside. In a separate bowl, beat sugar with eggs and butter until blended. In a measuring cup, mix prune juice with baking soda. Stir into mixture alternating with flour mixture. Stir in mashed prunes. Transfer to a 9x13 inch baking pan lined with parchment paper. Bake for 30 to 35 minutes or until tester inserted into center comes out clean. Cool for 15 minutes. Remove from pan and cool completely on rack. Meanwhile, prepare the sauce. SauceAdd butter, sugar, syrup, cream and baking soda to a small saucepan set over medium heat; bring to a boil. Boil for 2 minutes. Cut cake and serve with warm sauce.