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"Mix-Easy" Ribbon Cake
Author/Submitted by: Leon Gerst <leon.gerst@CCS.ORG>
Servings: 8
Categories:
Cakes
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 2
cups
Cake Flour,
sifted
2
teaspoons
Baking Powder 3/4
teaspoon
Salt 1 1/4
cups
Sugar 1/2
cup
Shortening,
(emulsifier type)
1
teaspoon
Vanilla 2
Eggs,
unbeaten
3/4
cup
Milk 1 1/2
tablespoons
Molasses 1/4
teaspoon
Cinnamon 1/8
teaspoon
Cloves 1/8
teaspoon
Nutmeg
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
1
teaspoon
Butter
1/2
teaspoon
Lemon rind,
grated
1
tablespoon
Butter Or Margarine 1
cup
Confectioner's Sugar,
sifted
1
dash
Salt 2
teaspoons
Lemon Juice 1
teaspoon
Water
Directions:
1.
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.
2.
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.
3.
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.
4.
Icing: Cream lemon rind with butter or margarine. Add remaining ingredients and beat until smooth and of spreading consistency.
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