Ribbon Cake

Ingredients

• one-half cup of chopped raisins
• one teaspoon of mixed spice
• two tablespoons of molasses

Method

1. 1

   To one-third of the plain cake dough add mixed spice, molasses, and chopped raisins.

2. 2

   Bake this in one pan and the remainder in two pans, and when done put the fruit cake between the others with a layer of frosting to hold them together.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 87. The excerpt below is the record exactly as published.

Ribbon Cake. To one-third of the plain cake dough add one tea- spoon of mixed spice, two tablespoons of molasses or caramel, and one-half cup of chopped raisins. Bake this in one pan and the remainder in two pans, and when done put the fruit cake between the others with a layer of frosting to hold them together. Nut Cake. To the plain cake add one-half cup of fine chopped walnuts, or pecans. Bake in two shallow pans, and cover with boiled frosting, and ornament with halved nuts. Light Fruit Cake. To the plain cake add the fruit last. Use one-fourth cup of citron sliced very thin, one-fourth cup of cur- rants, and one-half cup of seeded and chopped raisins. A little mace will improve the flavor. Cakes. 201 Orange Cake. Bake the plain cake in two rather thick layers. Between these put a thick cream or custard filling, flavored with orange juice and rind ; or the pulp cut fine and sweetened, and thickened with gelatin. Cover the top layer with orange frosting. This frost- ing is sometimes used between the layers in place of the cut orange or cream filling. Silver Cake. Mix like the plain cake, omitting the egg yolks and using four whites. Gold Cake. Omit the egg whites and use the four yolks. Sunrise Cake. Cream one-half cup of butter, add one cup of sugar, the well-beaten yolks of six eggs, one-half cup of milk, and two cups of flour, with which two teaspoons of baking po\vder has been sifted. Flavor \vith one-half teaspoon each of lemon and vanilla extract. Pound Cake. Cream one-half cup of butter, gradually add three- fourths cup of sugar and work till very smooth and light. Add a saltspoon of mace, a tablespoon of lemon juice, and one by one beat in three eggs. Then mix in one cup of flour. Bake in small shapes in a moderate oven for half an hour or more. Fruit Cake. To the pound cake mixture above add one teaspoon of mixed spice

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