"mix-easy" Ribbon Cake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Cake flour, sifted
2 tsp: Baking powder,
3/4 tsp: Salt,
1 1/4 cup: Sugar,
1/2 cup: Shortening, (emulsifier type)
1 tsp: Vanilla,
2: Eggs, unbeaten
3/4 cup: Milk,
1 1/2 tbsp: Molasses,
1/4 tsp: Cinnamon,
1/8 tsp: Cloves,
1/8 tsp: Nutmeg ----raisin filling-----,
1 tbsp: Cornstarch,
1/3 cup: Sugar,
1 dash: Salt,
1/2 cup: Raisins, chopped fine
1 tsp: Lemon juice,
2/3 cup: Water,
1/4 tsp: Lemon rind, grated
1 tsp: Butter ----lemon icing-----,
1/2 tsp: Lemon rind, grated
1 tbsp: Butter or margarine,
1 cup: Confectioners sugar, sifted
1 dash: Salt,
2 tsp: Lemon juice,
1 tsp: Water,
Directions:
Recipe by: Leon Gerst 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.
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.
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.
Source from luhu.jp
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.
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.
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.
Source from luhu.jp