For my friend, Kristie’s birthday, I made mini versions of “Ruby Cake” from Sarabeth’s Bakery. It’s a delightful blend of raspberry jam and mini chocolate chips wrapped in a fine crumb sour cream cake. I will definitely make this cake again – in a full-size bundt pan with full-size chunks of dark chocolate! This is a beautiful book and I’ve tagged about 15 more recipes to try!
|Model on a photo shoot at Seabridge Harbor|