"mix-easy" Ribbon Cakecakes 2 Cups Cake Flour; sifted 2 Tsp Baking Powder 3/4 Tsp Salt 1 1/4 Cups Sugar 1/2 Cup Shortening; (emulsifier type) 1 Tsp Vanilla 2 Eggs; unbeaten 3/4 Cup Milk 1 1/2 Tbl Molasses 1/4 Tsp Cinnamon 1/8 Tsp Cloves 1/8 Tsp Nutmeg -----Raisin Filling----- 1 Tbl 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 Tbl Butter Or Margarine 1 Cup Confectioner's Sugar; sifted 1 Dash Salt 2 Tsp Lemon Juice 1 Tsp Water 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 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. |
