Ribbon Cake
1cup of butter
1 cups of sugar
1 cup of milk
2 1/2 cups of flour
1/2 teaspoon of baking powder
1 teaspoon of vanilla
3 eggs
1cup of currants
1 cup of raisins
1 teaspoon of ground cinnamon
1/4 teaspoon of ground allspice
1/4 teaspoon of ground cloves
1/4 teaspoon of ground nutmeg
For this cake take one cup of butter; and two cups of sugar, plus one cup of milk, and two and one half cups of flour with two and one half teaspoons of baking powder, and one teaspoon of vanilla and three eggs.
Cream the butter and add sugar, beating a little at a time. Alternate the sugar with the well beaten egg yolks. Slowly fold in milk and vanilla into the dough, alternated with the three times sifted flour.Now, slowly fold in, the beaten whites and divide the dough into the three parts as for any layer cake. Bake the two layers of the cake.
Boil one cup of currants and one cup raisins for fifteen or twenty minutes with some sugar. The black currants will need 1/2 cup of sugar, if you choose white or red currants- count 1 cup of sugar for a cup of cranberries or more. Drain the berries and add them to the rest 1/3rd of the dough. Add one tea spoon ground cinnamon one fourth tea spoon each of ground allspice cloves and nutmeg into the dough and then bake the last layer of the cake.
Put the fruit layer into the middle with jelly of your choice between the layers Frost the cake on the top and sides with a soft white frosting.
THIS CAKE IS A TRADITIONAL CAKE OF OUR FAMILY CELEBRATIONS AND THE ORIGINAL RECIPE CAME FROM THE STATE OF IOWA- THE STATE OF THE TALL CORN.