Ribbon Cake

Ribbon Cake



Ingrients & Directions


3 c Cake Flour; sifted
3 ts Baking Powder
2/3 c Butter; or shortening
1 1/2 c Sugar
3 Egg yolks; well beaten
1 c Milk
3 Egg whites; stiffly beafen
3/4 ts Cinnamon
1/8 ts Cloves
1/4 ts Mace
1/4 ts Nutmeg
1 1/2 tb Molasses
1/3 c Raisins; finely cut
1/3 c Figs; finely cut


Sift flour erstwhile, measurement, add baking pulverization, and sift together three
times. Cream butter good, add sugar gradually, and cream together
until light and fluffy. Add egg yolks and beat swell. Add flour, alternately
with milk, a small amount at a time, beating after each addition until
quiet Fold in egg whites. Fill two lubricated 9-inch layer pans with
two-thirds of assortment. To remaining assortment, add spices, molasses and
yield, and turn into one lubricated 9-inch layer pan. Bake layers in moderate
oven (375 degrees F.) 25 transactions. Arrange spice layer between light layers.
Spread Lemon Pick ( see recipe ) between layers and Tart Lemon Frosting
( see recipe ) on top and sides of coat. Kate Smith Ingathering 1940
Published by General Foods, Corporation.


From

Yields
1 Servings