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Recipe 4 All:

"Mix-Easy" Ribbon Cake

Yield: 1 servings
2cups Cake flour; sifted
2teaspoon Baking powder
¾teaspoon Salt
cups Sugar
½cups Shortening; (emulsifier
1teaspoon Vanilla
2  Eggs; unbeaten
¾cups Milk
tablespoon Molasses
¼teaspoon Cinnamon
1/8teaspoon Cloves
1/8teaspoon Nutmeg
Raisin filling
1tablespoon Cornstarch
1/3cups Sugar
1ds Salt
½cups Raisins; chopped fine
1teaspoon Lemon juice
2/3cups Water
¼teaspoon Lemon rind; grated
1teaspoon Butter
Lemon icing
½teaspoon Lemon rind; grated
1tablespoon Butter or margarine
1cups Confectioner's sugar; sifted
1ds Salt
2teaspoon Lemon juice
1teaspoon Water

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 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.

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 375'F. (moderate oven) for 25 minutes. Cool. Then spread raisin filling between layers and lemon icing on top of cake.

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.

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

Your "Mix-Easy" Ribbon Cake is ready. Good luck!

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