Christmas Ribbon Cake (1963)

• 2-1.2 cups flour
• 1-2/3 cups granulated sugar
• 1 tspn salt
• 2/3 cup shortening
• 3/4 cup milk
• 4-1/2 tspns double-acting baking powder
• 1 tspn vanilla extract
• 1/2 cup milk
• 5 egg whites, unbeaten
• Red food coloring
• 1/2 tspn almond extract
• 2 tbspns cocoa
• 2 tbspns water
• 1/2 tspn cinnamon
• 1/4 tspn ground cloves
• 1/8 tspn baking soda

Prehat oven to 360 degrees. Grease, then line with wax paper the bottoms of 3 8-inch cake layer pans.  

In a large bowl, sift flour, sugar, salt. Drop in shortening, then pour in 3/4 cup milk. With electric mixer at low to medium speed, beat for 2 minutes, scraping bowl and beaters as needed. Stir in baking powder.  Add vanilla, 1/2 cup milk, and egg whites, and beat for 2 more minutes.

Divide batter into 3 parts. For red layer, add a few drops of red food coloring and almond extract. For chocolate layer, add cocoa (blended with water), cinnamon, cloves, and baking soda. Turn batter into 3 layer pans. Bake for 20 to 25 minutes. Test for doneness, then cool.

Frost with Seven-Minute Frosting, tinted green.

• 2 egg whites
• 1-1/2 cups granulated sugar
• 1/2 cup water
• 1 tbspn white corn syrup
• 1/2 tspn salt
• 1 tspn vanilla extract

In double-boiler, combine all ingredients except vanilla extract. With electric mixer at high speed, beat about 1 minute to blend, then place over rapidly boiling water. Beat until mixture forms peaks when beater is raised. (Don't be surprised if this takes 7 minutes.) 

Remove from boiling water and empty into large bowl. Add vanilla. Continue beating until thick enough to spread. Generously fills and frosts 2 8-inch or 9-inch cake layers.  Increase ingredients for additional layers.

More "Lost" Cinnamon Cakes

Plantation Cinnamon Marble Cake (1935)

Farmer's Cinnamon Coffee Squares with Butter Icing(1972)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)