Ribbon Cake

Ingredients

• 1 cup butter
• 2 cups sugar
• 4 eggs, yolks and whites beaten separately
• 1 cup milk
• 3)^ cups pastry flour
• % teaspoonful soda
• 1 teaspoonful cream of tartar
• 2 teas{)Oonfuls molasses
• 2 teasj)Oonfuls brandy or wine
• 1 teaspoonful' mixed mace and cinnamon
• cup raisins, stoned and chopped
• 1 cup currants
• pound sliced citron (the fruit all floured)

Method

1. 1

   Have three long, shallow pans, of equal size.

2. 2

   Divide the dough into three parts.

3. 3

   Bake two parts as plain cake; add to the remaining dough, the fruit.

4. 4

   Bake, and put the fruit cake between the two plain cakes, with jelly between.

5. 5

   Press it lightly with the hand in putting together; trim the edges even, and frost.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 224. The excerpt below is the record exactly as published.

Ribbon Cake. 1 cup butter. 2 cups sugar. 4 eggs, yolks and whites beaten separately. 1 cup milk. 3)^ cups pastry flour. % teaspoonful soda. 1 teaspoonful cream of tartar. 2 teas{)Oonfuls molasses. 2 teasj)Oonfuls brandy or wine. 1 teaspoonful' mixed mace and cinnamon. Have three long, shallow pans, of equal size. Divide the dough into three parts. Bake two parts as plain cake ; add to the remaining dough, ^ cup raisins, stoned and chopped. 1 cup currants. pound sliced citron (the fruit all floured)

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