Title: Ribbon Cake
Categories: Cake
Yield: 1 Servings
| 3 | c | Cake Flour; sifted |
| 3 | ts | Baking Powder |
| 2/3 | c | Butter; or shortening |
| 1 1/2 | c | Sugar |
| 3 | | Egg yolks; well beaten |
| 1 | c | Milk |
| 3 | | Egg whites; stiffly beafen |
| 3/4 | ts | Cinnamon |
| 1/8 | ts | Cloves |
| 1/4 | ts | Mace |
| 1/4 | ts | Nutmeg |
| 1 1/2 | tb | Molasses |
| 1/3 | c | Raisins; finely cut |
| 1/3 | c | Figs; finely cut |
Sift flour once, measure, add baking powder, and sift together three
times. Cream butter thoroughly, add sugar gradually, and cream together
until light and fluffy. Add egg yolks and beat well. Add flour, alternately
with milk, a small amount at a time, beating after each addition until
smooth Fold in egg whites. Fill two greased 9-inch layer pans with
two-thirds of mixture. To remaining mixture, add spices, molasses and
fruit, and turn into one greased 9-inch layer pan. Bake layers in moderate
oven (375 degrees F.) 25 minutes. Arrange spice layer between light layers.
Spread Lemon Filling ( see recipe ) between layers and Tart Lemon Frosting
( see recipe ) on top and sides of cake.