Ribbon Cake

Ingredients

• 1 breakfast-cupful of butter
• 2 breakfast-cupfuls of sugar
• four eggs
• i pint of milk
• 3* breakfast-cupfuls of pastry-flour
• % teaspoonful of bicarbonate of soda
• 1 teaspoonful of cream of tartar
• 1 breakfast-cupful of raisins
• 1 breakfast-cupful of currants
• 1 breakfast-cupful of sliced citron
• 2 teaspoonfuls of molasses
• 2 teaspoonfuls of brandy or wine
• 1 teaspoonful of mixed ground maee and cinnamon

Method

1. 1

   Make a dough with the ingredients, divide into three parts, bake two parts as plain cake, and add fruit to the remaining dough.

2. 2

   Bake and layer with jelly.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 22. The excerpt below is the record exactly as published.

Ribbon Cake. — (1) Make a dough with the following ingre- dients : 1 breakfast-cupful of butter, 2 breakfast-cupfuls of sugar, four eggs, the yolks and whites beaten separately, i pint of milk, 3* breakfast-cupfuls of pastry-flour, % teaspoonful of bicarbonate of soda, and 1 teaspoonful of cream of tartar. Fig. 288. Ribbon Cake. Have three long shallow pans of equal size, divide the dough into three parts, and bake two parts as plain Cake ; add to the remaining dough breakfast-cupful of raisins, stoned and chopped, 1 breakfast- cupful of currants, ^fh. of sliced citron (flour all the fruit), 2 teaspoonfuls of molasses, 2 teaspoonfuls For details respecting Culinary Processes, Utensils Sauces, etc., referred to, see under their special heads. 250 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cakes — continued. of brandy or wine, and 1 teaspoonful of mixed ground maee and cinnamon. Bake, and put the fruit Cake between the two plain Cakes, with apple or other jelly between (see Fig. 288). Press it with the hand in putting together. Trim the edges oven, and cover with icing. (2) Warm Jib. of butter and beat to a cream, working in lib. of caster sugar gradually, beating all the time. Flavour with 1 teaspoonful of grated lemon-rind or half a grated nutmeg. Beat four eggs very light and add them to J pint of milk. Mix J teaspoonful of bicarbonate of soda and t teaspoonful of cream of tartar with lqt. of flour ; sift this into the bowl of beaten ingredients ; beat quickly and vigorously to thoroughly mix, and then stop. Take three round baking-sheets of the same size, and in each of two put one-third of the mixture, and bake. To the other third, add 4 teaspoonfuls of cinnamon, 1 breakfast-cupful of currants

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