Old Fashioned Ribbon Cake With Jelly Icing Recipes
OLD-FASHIONED RIBBON CAKE WITH JELLY ICING RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- * Note: The Times Test Kitchen used currant jelly for the filling and icing, but strawberry or raspberry jelly would work as well. Sift flour with baking powder and salt. Cream shortening on high speed 1 minute in separate bowl. Add sugar gradually, creaming on medium-high speed until light and fluffy, 2 minutes. Add egg whites 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating on medium speed until smooth, 2 to 3 minutes. Add lemon extract. Pour half batter into greased 9-inch cake pan. Add red food coloring to remaining batter and pour into another greased 9-inch cake pan. Bake at 375 degrees until cake springs back when lightly touched in center, 20 to 25 minutes. Let cakes stand 5 minutes in pans, then turn cakes out on racks. When cool, split cake layers into halves crosswise. Spread jam/jelly on top surface of 1 white and 2 pink layers. Stack together, alternating layers, starting with pink and ending with white. Frost top and sides with Jelly Icing. For the Jelly Icing: Melt jelly in saucepan over low heat, about 2 minutes. Add salt to egg white and beat on high until stiff, 2 minutes. Pour melted jelly over beaten egg white and beat on high 8 to 10 minutes, or until frosting is of spreading consistency. This recipe yields 10 to 12 servings. Each of 12 servings: 382 calories; 367 mg sodium; 2 mg cholesterol; 13 grams fat; 59 grams carbohydrates; 6 grams protein; 0.09 gram fiber.
NANA'S OLD FASHIONED JELLY CAKE
This is a moist yellow cake with a jelly spread over the top while warm. It is so moist, it will melt in your mouth! Use your favorite flavor of jelly.
Provided by JAYJOSE
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.
Nutrition Facts : Calories 661.8 calories, Carbohydrate 113.4 g, Cholesterol 76.8 mg, Fat 21.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 724.3 mg, Sugar 82.2 g
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