vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ribbon Cake
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 108. The excerpt below is the record exactly as published.
RIBBON CAKE. One-half cup of butter, three eggs, one and one-fourth cup- fuls of sugar, one-half cup of milk, two and one-half cupfuls of flour, two teaspoonfuls of Equity baking-powder. Take one CAKE. 181 cupful of this mixture and put in one jelly-pan, and another cupful in another pan, and bake. These are for the top and bottom of the cake. While these are baking, add to what is left in the bowl one teaspoonful each of cinnamon, cloves, nutmeg, and two tablespoonfuls of molasses, one cupful of chopped seed- ed raisins. When this is baked, put it between the other two with just enough jelly to make them stick. Roll in a napkin till cold. SPICK CAKE. Two cups of brown sugar, one cupful of butter, one cupful of sour cream, three cupfuls of flour, one teaspoonful of soda, three teaspoonfuls of cinnamon
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