Ribbon Cake

Recipe Ingredients

3 cups	187g / 6.6oz	Cake flour - sifted
3 teaspoons	15ml	Baking powder
2/3 cup	131g / 4.6oz	Butter or shortening
1 1/2 cups	297g / 10oz	Sugar
3		Egg yolks - well beaten
1 cup	237ml	Milk
3		Egg whites - stiffly beaten
3/4 teaspoon	3.8ml	Cinnamon
1/8 teaspoon	0.6ml	Cloves
1/4 teaspoon	1.3ml	Mace
1/4 teaspoon	1.3ml	Nutmeg
1 1/2 tablespoons	22ml	Molasses
1/3 cup	53g / 1.9oz	Raisins - finely cut
1/3 cup	78ml	Figs - finely cut

Recipe Instructions

Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth

Fold in egg whites. Fill two greased 9-inch layer pans with two-thirds of mixture. To remaining mixture, add spices, molasses and fruit, and turn into one greased 9-inch layer pan.

Bake layers in moderate oven (375F) 25 minutes.

Arrange spice layer between light layers. Spread Lemon Filling ( see recipe ) between layers and Tart Lemon Frosting ( see recipe ) on top and sides of cake.

Kate Smith Collection 1940 Published by General Foods, Corp.

Source:
Taste of Home Magazine, April/May'93, p.30

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