Fruited cake

Not what you're thinking! This won't live forever as a doorstop.  Unless you've done something really, really wrong with the recipe.

First, go buy a plain white cake mix.  Make sure you have whatever ingredients the box calls for. Pull out your 13X9 pan and a large mixing bowl. Get everything measured out and ready but before you mix it together: reduce the water by 1/3 cup.

Go into the fridge, at the way back, and find that jar of jam or jelly that's been sitting there for a little too long (make sure it's not turning colors it shouldn't or isn't crystallizing into sugar: it still needs to be functional jam). Or if you're related to me, go dig into that box I sent you for Christmas and pull out one of the jars of jam there.  Not the blueberry!  Don't you dare waste my handpicked wild Alaska blueberry jam on this recipe.  The plums or the strawberries I bought at the store: use those. I didn't have to crawl on my hands and knees for five hours on the tundra watching out for bears to get those. Measure out 1 cup of jam.

Now mix all the ingredients together in the order as described on the box, putting the jam or jelly in when the water goes in.  Bake according to directions. (Bet you forgot to preheat the oven, didn't you? Do I have to tell you everything? Go do that first, the batter can sit in the pan while the oven is warming up.)

You'll want to test it before you pull it out of the oven. It may take a little longer than normal.  Frost it if you like, don't if you don't.

You know, come to think of it, I'm not sure I got this one from my big sister.  Maybe this one came from Mom. Some debut blog posting this is.  Oh well, enjoy.