Ribbon Cake

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (15)
  1. Beat the butter to a cream.
  2. Add the sugar.
  3. Add the well beaten yolks and beat all together thoroughly.
  4. Add the flour (with which the baking powder has been thoroughly mixed) and the milk.
  5. Beat the whites to a stiff froth.
  6. Stir them lightly into the mixture.
  7. Add the vanilla.
  1. Divide the mixture into three parts.
  2. To one part add the spice, raisins, currants, molasses and brandy.
  3. Mix thoroughly.
  1. Bake the three parts on separate shallow, round or oblong tins for half-an-hour in a moderate oven.
  2. When cold spread a layer of light cake with plain icing or red-currant jelly.
  3. Put the layer of dark cake over it.
  4. Ice this layer or spread jelly on it and cover with the second layer of light cake.
  5. Press lightly together and trim.
Original Text
Ribbon Cake 1 cup butter 2 cups sugar 4 eggs 3 cups flour 1 table-spoon baking powder 1 cup milk 1 tea-spoon vanilla 1 tea-spoon mixed mace and cinnamon 1 cup stoned and floured chopped raisins and currants 1 table-spoon molasses or treacle 1 dessert-spoon brandy Beat the butter to a cream. Add the sugar. Add the well beaten yolks and beat all together thoroughly. Add the flour (with which the baking powder has been thoroughly mixed) and[Pg 40] the milk. Beat the whites to a stiff froth. Stir them lightly into the mixture. Add the vanilla. Divide the mixture into three parts. To one part add the spice, raisins, currants, molasses and brandy. Mix thoroughly. Bake the three parts on separate shallow, round or oblong tins for half-an-hour in a moderate oven. When cold spread a layer of light cake with plain icing or red-currant jelly. Put the layer of dark cake over it. Ice this layer or spread jelly on it and cover with the second layer of light cake. Press lightly together and trim.
Notes
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