Raisins, spices and molasses compliment a moist homemade white cake base. The ribbon of spicy raisins throughout the middle of the cake just might earn a RIBBON at the State Fair!
RecipeSavants.comRaisins, spices and molasses compliment a moist homemade white cake base. The ribbon of spicy raisins throughout the middle of the cake just might earn a RIBBON at the State Fair! Smart Recipes, American Recipes, Eggs Recipes, RecipesEggsAmericanRibbon CakePT55MServes 10
Ingredients:
2 Teaspoons Baking Powder2 Cups Cake Flour0.75 Teaspoon Salt1.25 Cups Sugar2 Medium Eggs0.5 Cup Shortening1 Teaspoon Vanilla1.5 Tablespoons Molasses0.75 Cup Milk0.125 Teaspoon Cloves0.25 Teaspoon Cinnamon0.125 Teaspoon Nutmeg1 Tablespoon Cornstarch0.5 Cup Raisins3 Teaspoon Lemon Juice0.66 Cup Water1 Teaspoon Butter0.75 Teaspoon Lemon Zest1 Cup Confectioner’S SugarPreheat oven to 375 degrees F. Grease two same size cake pans of 8-inch each and then line each with a waxed paper.
Sift together flour, ¾ teaspoon salt, baking powder and 1¼ cups sugar. Cream shortening, eggs, vanilla and half cup of milk. Fold in flour mixture and whisk only until flour is damped. Add ¼ cup of milk and beat 2 more minutes.
Fold half of the batter into one pan. Add spices and molasses to the remaining batter and whisk well. Pour batter into the second pan. Bake for 25 minutes and leave to cool.
For the filling; combine cornstarch, raisins, 1 dash salt, 2/3 cup water, 1/3 cup sugar, 1 teaspoon lemon juice and ¼ teaspoon rind in a bowl. Cook on low with constant stirring until clear and thick. Add in 1 teaspoon butter and leave to cool for a while.
For the icing; combine 2 teaspoon lemon juice, ½ teaspoon rind, 1 tablespoon butter, 1 cup confectioner’s sugar, 1 dash salt and 1 teaspoon water in another bowl.
Once filling and cakes are cooled completely, layer filling between cakes and top with lemon icing.