Arabian ribbon cake
1
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour; sifted |
| 3 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ⅔ | cup | Butter |
| 1½ | cup | Sugar |
| 3 | eaches | Egg yolks; well beaten |
| 1 | cup | Milk |
| 3 | eaches | Egg whites; stiffly beaten |
| To second half add: | ||
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
| ½ | teaspoon | Mace |
| ½ | teaspoon | Nutmeg |
| 3 | teaspoons | Molasses; dark |
Directions
Sift flour once. Measure, add baking powder and salt. Sift together 3 times. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add egg yolks, beat well. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Fold in egg whites. Fill one 9 inch layer pan. To remaining mixture, add spices. Turn mixture into 2 greased 9 inch layer pans and bake in moderate oven. Note: Moderate oven is 350 - 400 F. Source: Mrs. T. H.
Saffell, Captina Grange, Belmont County, OH