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"Mix-Easy" Ribbon Cake

Author/Submitted by: Leon Gerst <leon.gerst@CCS.ORG>
Servings: 8
Categories: Cakes / Desserts / Low-Fat/Low-Cal

2  cups  Cake Flour, sifted
2  teaspoons  Baking Powder
3/4  teaspoon  Salt
1 1/4  cups  Sugar
1/2  cup  Shortening, (emulsifier type)
1  teaspoon  Vanilla
2    Eggs, unbeaten
3/4  cup  Milk
1 1/2  tablespoons  Molasses
1/4  teaspoon  Cinnamon
1/8  teaspoon  Cloves
1/8  teaspoon  Nutmeg

-----Raisin Filling-----
1  tablespoon  Cornstarch
1/3  cup  Sugar
1  dash  Salt
1/2  cup  Raisins, chopped fine
1  teaspoon  Lemon Juice
2/3  cup  Water
1/4  teaspoon  Lemon rind, grated
1  teaspoon  Butter

-----Lemon Icing-----
1/2  teaspoon  Lemon rind, grated
1  tablespoon  Butter Or Margarine
1  cup  Confectioner's Sugar, sifted
1  dash  Salt
2  teaspoons  Lemon Juice
1  teaspoon  Water

1. Have ingredients at room temperature. Grease two 8-inch layer pans and line with waxed paper. Sift flour with baking powder, salt and sugar. Add shortening. Add vanilla, eggs and 1/2 cup of milk. Mix until flour is dampened, then beat by hand (150 strokes per minute) or on medium speed of electric mixer for 1 minute. Scrape bowl and beater frequently. Add remaining liquid, blend, and beat 2 minutes longer.

2. Pour half of batter into one layer pan. To remaining batter add molasses and spices, mixing just enough to blend; turn into second pan. Bake at 375F. (moderate oven) for 25 minutes. Cool. Then spread raisin filling between layers and lemon icing on top of cake.

3. Filling: Combine cornstarch, sugar, salt, raisins, lemon juice and rind, and water; mix well. Cook over low heat, stirring constantly, until thick and clear. Stir in butter. Cool before filling cake.

4. Icing: Cream lemon rind with butter or margarine. Add remaining ingredients and beat until smooth and of spreading consistency.

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