Ribbon Cake

Ingredients

• Beat together to a light cream two and a half cupfuls of sugar
• and one of butter
• four well-beaten eggs
• one cupful of milk
• four cupfuls of flour
• two teaspoonfuls of cream of tartar
• one cupful of currants
• one and a half cupfuls of raisins
• ½ lb. of citron
• two teaspoonfuls of molasses
• one teaspoonful of brandy

Method

1. 1

   Cream sugar and butter, add eggs, milk, and flour with cream of tartar.

2. 2

   Mix in fruit and bake in separate pans.

3. 3

   Layer with currant jelly and icing.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 73. The excerpt below is the record exactly as published.

Ribbon Cake CAKES Short-cake, Currant Ribbon Cake. — Beat together to a light cream two and a half cupfuls of sugar and one of butter. Then add four well-beaten eggs, one cupful of milk (in which one tcaspoonful of soda, dissolved in a little water, has been put), and four cupfuls of flour, into which two teaspoonfuls of cream of tartar have been sifted. (The best way is to measure the flour, pour it into a sieve, add the cream of tartar, and sift the whole through together.) When the flour has been thoroughly mixed with the other ingredients, take out one-third of the dough, and add to it one cupful of currants, one and a half cupfuls of raisins, stoned and chopped, % lb. of citron cut into dice, two teaspoonfuls of molasses, and one teaspoonful of brandy

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