Raspberry Mint "Jelly" Cake
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Recipe courtesy of Alex Guarnaschelli

Seventies Raspberry Mint "Jelly" Cake

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  • Level: Easy
  • Total: 5 hr (includes chilling time)
  • Active: 20 min
  • Yield: 10 to 12 servings
You have to start by admitting to yourself that you love the way tangy Jell-O mixed with tart fresh fruit, red wine notes and whipped cream is an elevated throwback to when you were a kid. The red wine adds a tart note and the cranberry sauce adds bitterness and tons of pectin, the natural thickener that comes from cranberry itself. Slice this into thick pieces and serve with whipped cream. It's also oddly delicious with a scoop of vanilla ice cream…



Special equipment:
a 10- to 15-cup cap Bundt pan or gelatin mold
  1. Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
  2. Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
  3. Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
  4. Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
  5. To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.

Cook’s Note

Line the Bundt pan with plastic wrap to make a barrier between the pan and the fruit. It also makes for far easier unmolding.