Recipe - Ribbon Cake

3 cup Cake Flour; sifted
3 teaspoon Baking Powder
2/3 cup Butter; or shortening
1 One half cup Sugar
3 Egg yolks; well beaten
1 cup Milk
3 Egg whites; stiffly beafen
Three fourths teaspoon Cinnamon
1/8 teaspoon Cloves
One fourth teaspoon Mace
One fourth teaspoon Nutmeg
1 One half tablespoon Molasses
1/3 cup Raisins; finely cut
1/3 cup Figs; finely cut

Sift flour once, measure, add baking powder, and sift together three
times. Cream butter thoroughly, add sugar gradually, and cream together
until light and fluffy. Add egg yolks and beat well. Add flour, alternately
with milk, a small amount at a time, beating after each addition until
smooth Fold in egg whites. Fill two greased 9inch layer pans with
twothirds of mixture. To remaining mixture, add spices, molasses and
fruit, and turn into one greased 9inch layer pan. Bake layers in moderate
oven (375 degrees F.) 25 minutes. Arrange spice layer between light layers.
Spread Lemon Filling ( see recipe ) between layers and Tart Lemon Frosting
( see recipe ) on top and sides of cake. Kate Smith Collection 1940
Published by General Foods, Corp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini