Ribbon Cake

Ingredients

• Z Cupful Snowdrift
• 4 Eggs
• 1 Cupful Currants
• 3 Cupfuls Flour
• 4 Cupfuls Chopped Citron
• 2 Cupfuls Sugar
• 4 Teaspoonfuls Baking Powder
• 1 Cupful Milk
• 1 Tablespoonful Cinnamon
• 1 Teaspoonful Vanilla

Method

1. 1

   Beat the Snowdrift to a cream, add gradually the sugar, then add the yolks of the eggs and beat until light.

2. 2

   Add alternately the milk and flour and baking powder sifted together; add the vanilla and fold in the well beaten whites of the eggs.

3. 3

   Take out one-third of the mixture and add to it the cinnamon, currants and chopped citron.

4. 4

   Grease three shallow baking pans or sheets; put the fruit mixture into one and the remaining two-thirds into the other two.

5. 5

   Bake in a moderate oven a half hour.

6. 6

   When done, turn the cakes from the pans.

7. 7

   Spread one light cake with a layer of soft icing, then on top place the dark cake, spread it with icing and on top of this the remaining light cake.

8. 8

   Cover the whole with a piece of manila paper, put a pan on top and on this a two-pound weight.

9. 9

   Let them stand at least one hour, then remove the pan and weight and cut the cake into diamond shaped pieces.

Nutrition per serving

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

RIBBON CAKE Z Cupful Snowdrift 4 Eggs 1 Cupful Currants 3 Cupfuls Flour 4 Cupfuls Chopped Citron 2 Cupfuls Sugar 4 Teaspoonfuls Baking Powder 1 Cupful Milk 1 Tablespoonful Cinnamon 1 Teaspoonful Vanilla

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