Mix-Easy Ribbon Cake

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Servings: 4 cups Difficulty: Advanced
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Two-toned vanilla and spice layer cake with raisin filling and lemon icing
Mix-Easy" Ribbon Cake recipe image
Mix-Easy" Ribbon Cake recipe image
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Mix-Easy Ribbon Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 313

Description

This vintage-style ribbon cake is a delightful treat that combines tender vanilla cake with rich, spiced molasses layers. The contrast between the light vanilla batter and the dark, aromatic spice batter creates a beautiful visual effect and complex flavor profile. Sandwiched between the layers is a warm, cooked raisin filling that adds chewy texture and natural sweetness. The cake is finished with a bright, tangy lemon icing that cuts through the richness, balancing the dessert perfectly. Ideal for afternoon tea, family gatherings, or as a nostalgic showstopper for birthdays, this cake brings home-style comfort to your table.

Directions

  1. Preheat oven to 375°F (190°C). Grease two 8-inch round layer pans and line the bottoms with waxed paper.
  2. In a large bowl, sift together the cake flour, baking powder, salt, and 1 1/4 cups sugar.
  3. Add the shortening to the dry ingredients. Mix until combined.
  4. In a separate small bowl, combine the vanilla, eggs, and 1/2 cup of milk. Add this mixture to the flour mixture.
  5. Mix until the flour is just dampened, then beat by hand or on medium speed for 1 minute, scraping the bowl frequently.
  6. Add the remaining 1/4 cup milk, blend, and beat for 2 minutes longer until smooth.
  7. Pour half of the batter into one prepared layer pan. Set aside.
  8. To the remaining batter, add the molasses, cinnamon, cloves, and nutmeg. Mix just enough to blend, creating a marbled effect. Pour into the second prepared pan.
  9. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  10. While cakes bake, prepare the filling: In a small saucepan, combine cornstarch, 1/3 cup sugar, salt, chopped raisins, 1 teaspoon lemon juice, 1/4 teaspoon lemon rind, and 2/3 cup water.
  11. Cook over low heat, stirring constantly, until the mixture thickens and becomes clear.
  12. Stir in 1 teaspoon butter. Remove from heat and let cool completely.
  13. Prepare the icing: In a small bowl, cream 1/2 teaspoon lemon rind with 1 tablespoon butter or margarine.
  14. Add 1 cup sifted confectioner's sugar, 2 teaspoons lemon juice, and 1 teaspoon water. Beat until smooth and of spreading consistency.
  15. Allow cake layers to cool completely in pans for 10 minutes, then turn out onto wire racks to cool completely.
  16. Spread the cooled raisin filling evenly over the top of one cake layer.
  17. Place the second cake layer on top. Spread the lemon icing over the top of the cake.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 313kcal
% Daily Value *
Total Fat 9.8 gg16%
Saturated Fat 3.2 gg16%
Cholesterol 30 mgmg10%
Sodium 125 mgmg6%
Total Carbohydrate 54 gg18%
Dietary Fiber 0.6 gg3%
Sugars 23.5 gg
Protein 3 gg6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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