Ribbon Cake

Ingredients

• a full cup of chopped raisins
• one full cup of butter
• two cups sugar
• four cups of sifted flour
• two teaspoons baking powder
• three-fourths cup water
• one-fourth pound citron
• one cup chopped pecans
• one teaspoon each powdered cloves
• cinnamon
• allspice
• lemon extract
• vanilla extract

Method

1. 1

   Use Mrs.

2. 2

   Dodd's recipe for white cake and add a full cup of chopped raisins, mixed with a little flour, and bake in layers.

3. 3

   For dark part use the eight yellows left from whites, adding one whole egg; beat until light and add two cups sugar thoroughly creamed with one full cup of butter, four cups of sifted flour having added two teaspoons baking powder, and three-fourths cup water.

4. 4

   To this batter add one-fourth pound citron, one cup chopped pecans, one teaspoon each powdered cloves, cinnamon and allspice, lemon and vanilla extract.

5. 5

   Bake in layers and put together with white layers with boiled icing.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 63. The excerpt below is the record exactly as published.

Ribbon Cake Use Mrs. Dodd's recipe for white cake and add a full cup of chopped raisins, mixed with a little flour, and bake in laj^ers. For CAKES 153 dark part use the eight yellows left from whites, adding one whole egg; beat until light and add two cups sugar thoroughly creamed with one full cup of butter, four cups of sifted flour having added two teaspoons baking powder, and three-fourths cup water. To this batter add one-fourth pound citron, one cup chopped pecans, one teaspoon each powdered cloves, cinnamon and allspice, lemon and vanilla extract

Cook this with the app: pantry check, scaling, and the assistant.