Thursday, November 29, 2018

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.)

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