Sunday, March 13, 2011
Lime Ribbon Delight Cake Returns for the Big Green Day
The other photo is this year's rendition of Lime Ribbon Delight. Last year's version made it into my 'Foods Gone Wrong' section of my Preserving Family Recpes Shows. If you really want to see it - go check out last year's St. Pat's posts. Also check out the year before, where it was a little better.
Here's the recipe once again:
Lime Ribbon Delight
1 package Betty Crocker White cake mix (or any white cake mix)
1 package lime-flavored gelatin
1 cup hot water
1/2 cup fruit juice or water
1/2 cup drained crushed pineapple
1/4 cup chipped nuts
Few drops lemon juice
1 cup whipping cream & 1/4 cup confectioners' sugar (or one can whipped white frosting)
Bake cake in two round layer pans, as directed on package. Cool.
Dissolve gelatin in hot water. Add fruit juice and chill until almost firm. Add pineapple, nuts and lemon juice.
Place two strips of aluminum foil across the bottom of each layer pan, letting strips extend over edge. Replace cake layers, placing one layer back in pan upside down and the other right side up. This will make a better looking cake. Spoon the fruit gelatin over the two layers. Chill until firm.
Whip cream with confectioners' sugar. Lift cake layers out of pans, using extended edges of foil. Stack layers gelatin side up. Frost sides with whipped cream. Refrigerate until serving time. Decorate with miniature white clay pipes for St. Patrick's Day.
While my family does have a Shillelagh from Ireland, we don't have 'miniature white clay pipes.' This is a vintage recipe, but for this one - which tasters felt was the best yet, here's what I did.
1. Bake yellow cake mix in 9x13. Of course dye it green!
2. Make Lime Jello - let it firm up overnight.
3. Whip Jello in mixer on fast until 'fluffy.'
4. Drain 1 cup crushed pineapple and add it to the whipped Jello.
5. Spread that on the cake like frosting.