Mix-Easy Ribbon Cake
Recipe By : Leon Gerst

2 cups cake flour -- sifted
2 tsp baking powder
3/4 tsp salt
1 1/4 cups sugar
1/2 cup shortening -- (emulsifier type)
1 tsp vanilla
2 eggs -- unbeaten
3/4 cup milk
1 1/2 tbsp molasses
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg

Raisin Filling
1 tbsp cornstarch
1/3 cup sugar
1 dash salt
1/2 cup raisins -- chopped fine
1 tsp lemon juice
2/3 cup water
1/4 tsp grated lemon rind
1 tsp butter

Lemon Icing
1/2 tsp grated lemon rind
1 tbsp butter or margarine
1 cup confectioner's sugar -- sifted
1 dash salt
2 tsp lemon juice
1 tsp water

Have ingredients at room temperature. Grease two 8-inch layer pans and line with waxed paper. Sift flour with baking powder, salt and sugar. Add shortening. Add vanilla, eggs and 1/2 cup of milk. Mix until flour is dampened, then beat by hand (150 strokes per minute) or on medium speed of electric mixer for 1 minute. Scrape bowl and beater frequently. Add remaining liquid, blend, and beat 2 minutes longer.

Pour half of batter into one layer pan. To remaining batter add molasses and spices, mixing just enough to blend; turn into second pan. Bake at 375F. (moderate oven) for 25 minutes. Cool. Then spread raisin filling between layers and lemon icing on top of cake.

Filling: Combine cornstarch, sugar, salt, raisins, lemon juice and rind, and water; mix well. Cook over low heat, stirring constantly, until thick and clear. Stir in butter. Cool before filling cake.

Icing: Cream lemon rind with butter or margarine. Add remaining ingredients and beat until smooth and of spreading consistency.