Page:The Boston cooking-school cook book (1910).djvu/591

 as frosting is set, spread as thinly as possible with melted chocolate.

Ribbon Cake

1/2 cup butter 2 cups sugar Yolks 4 eggs 1 cup milk 3-1/2 cups flour 5 teaspoons baking powder Whites 4 eggs 1/2 teaspoon cinnamon 1/4 teaspoon mace 1/4 teaspoon nutmeg 1/3 cup raisins, seeded and cut in pieces 1/3 cup figs, finely chopped 1 tablespoon molasses

Mix first seven ingredients in order given. Bake two-thirds of the mixture in two layer-cake pans. To the remainder add spices, fruit, and molasses, and bake in a layer-cake pan. Put layers together with jelly (apple usually being preferred, as it has less flavor), having the dark layer in the centre.

Golden Spice Cake

1/2 cup butter 1/2 cup brown sugar 1 egg Yolks 4 eggs 1/2 cup molasses 1/2 cup milk 2-1/4 cups flour 1 teaspoon cinnamon 1/2 teaspoon soda 1/2 teaspoon clove 1/4 teaspoon grated nutmeg Few grains cayenne Few gratings lemon rind

Cream the butter, add sugar gradually, egg and yolks of eggs well beaten, molasses, milk, flour, mixed and sifted with spices, cayenne, and lemon rind. Bake in a moderate oven one hour, and cover with White Mountain Cream (see p. 528).

Walnut Mocha Cake

1/2 cup butter 1 cup sugar 1/2 cup coffee infusion 1-3/4 cups flour 2-1/2 teaspoons baking powder Whites 3 eggs 3/4 cup walnut meats, broken in pieces

Follow directions for mixing butter cake mixtures. Cover with Confectioners' Frosting, using cream, and flavoring with vanilla.