Old Fashioned Ribbon Cake With Jelly Icing Food

NANA'S OLD FASHIONED JELLY CAKE

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.

APPLE JELLY CAKE

Steps:

• 1. Preheat oven to 350 degrees grease and flour cake pans
• 2. Mix jelly and sugar and let stand for 10 minutes. Taste to see if jelly is sweet enough, add addition teaspoons of sugars until it meets your taste.
• 3. Directions for cake Cream together butter and sugar then add eggs one at a time. Combine the milk and vanilla, add alternately with the flour. Mix for 1 minute.
• 4. Pour into pans and bake for 20 minutes or until the cake is golden brown and a tooth pick comes out clean. Cool completely before frosting with apple jelly.

RAINBOW RIBBON CAKE

Steps:

• Colored decorating icing: yellow, orange, red, purple, green blue (recommended: Cake Mate).
• Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside.
• In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes.
• Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Use oven mitts to remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface.
• Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours.
• Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top. Place the second cake on top and finish icing cake, top and sides with the white icing. Randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.

GRANDMA CAMPBELL'S JELLY CAKE

Steps:

• Melt butter and sugar together.
• Add eggs, flour and milk.
• The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
• Then add vanilla.
• Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
• Melt the apple jelly.
• Pour 3 ounces of jelly over each layer as they are stacked.
• Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.

OLD-FASHIONED RIBBON CAKE WITH JELLY ICING RECIPE

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.