"mix-easy" Ribbon Cake
cakes, low-fat
2 cup cake flour; sifted
2 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cup sugar
1/2 cup shortening; (emulsifier type)
1 teaspoon vanilla
2 eggs; unbeaten
3/4 cup milk
1 1/2 tablespoon molasses
1/4 teaspoon cinnamon
1/8 teaspoon cloves
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
Butter ----lemon icing-----
1/2 teaspoon lemon rind; grated
1 tablespoon butter or margarine
1 cup confectioner's sugar; sifted
1 dash salt
2 teaspoon lemon juice
1 teaspoon water
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 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.
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