{"id":2638,"date":"2026-02-15T18:42:00","date_gmt":"2026-02-15T18:42:00","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:42:00","modified_gmt":"2026-02-15T18:42:00","slug":"ribbon-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/ribbon-cake\/","title":{"rendered":"Ribbon Cake"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

3 C. cake flour; sifted
\n3 tsp. baking powder
\n2\/3 C. butter; or shortening
\n1 1\/2 C. sugar
\n3 egg yolks; well beaten
\n1 C. milk
\n3 egg whites; stiffly beaten
\n3\/4 tsp. cinnamon
\n1\/8 tsp. cloves
\n1\/4 tsp. mace
\n1\/4 tsp. nutmeg
\n1 1\/2 Tbsp. molasses
\n1\/3 C. raisins; finely cut
\n1\/3 C. figs; finely cut
\nLemon Filling:
\n1 C. sugar
\n5 Tbsp. cake flour
\nDash salt
\n1 egg or 2 each egg yolks; slightly beaten
\n2\/3 C. water
\n1\/3 C. lemon juice
\n1 tsp. lemon rind
\n2 tsp. butter
\nTart Lemon Frosting:
\n1 tsp. lemon rind; grated
\n4 Tbsp. butter
\n3 C. confectioners sugar; sifted
\n3 Tbsp. lemon juice
\nDash salt<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly and 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 9-inch layer pans with two-thirds of mixture. To remaining mixture, add spices, molasses and fruit, and turn into one greased 9-inch layer pan. Bake layers in moderate oven (375 degrees) 25 minutes. Arrange spice layer between light layers. Spread Lemon Filling between layers and Tart Lemon Frosting on top and sides of cake. Lemon Filling: Combine sugar, flour, and salt in top of double boiler; add egg, water, and lemon juice, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Add lemon rind and butter. Cool. Makes about 1 1\/3 C. filling, or enough filling for two 8 x 8-inch layers, or three 9-inch layers. Tart Lemon Frosting: Add lemon rind to butter; cream well. Add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with lemon juice, until of right consistency to spread. Beat thoroughly after each addition. Add salt. Makes enough frosting to cover the top of one layer and sides of three 9-inch layers.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)<\/p>\n","protected":false},"excerpt":{"rendered":"

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