Best Old Fashioned Ribbon Cake With Jelly Icing Recipes

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.

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.

GRANNY'S FAMOUS COCONUT CAKE

Steps:

• 1. Cream butter and sugar until smooth.
• 2. Add eggs, beating well after each addition.
• 3. Sift dry ingredients together and add to cream mixture, alternately with buttermilk.
• 4. Stir in flavorings.
• 5. Bake in 3 or 4 greased and floured round 9 inch cake pans.
• 6. Bake at 350 degrees for about 25 minutes or until test done.
• 7. Cool and Ice with Granny's Never Fail Frosting.

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.

OLD-FASHIONED JAM CAKE

Steps:

• In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.

GOOD OLD FASHIONED JAM CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease three 9" cake pans and dust with flour. In a large mixing bowl, combine all dry ingredients. Add melted butter, applesauce and jam to dry ingredients. Hand mix until incorporated; add eggs one at a time and beat by hand until incorporated. Pour cake batter into pans and bake for about 40 minutes until toothpick inserted in middle of cake comes out clean. Move to wire rack and cool completely. Frost cake with either a Caramel or Coconut Pecan Frosting (see below).
• 2. Caramel Icing: In heavy sauce pan cook 1/4 cup butter and 3/4 cup brown sugar over medium heat until sugar dissolves and mixture boils. Stir in 1/4 cup heavy cream and bring back up to a boil. Boil for 1 minute. Remove from heat, cool and beat in 2 cups powdered sugar until smooth. Frost cake between, on sides and top of cake.
• 3. Coconut Pecan Frosting (my favorite): In a heavy saucepan cook 1 can (14 ounce) Eagle Brand sweetened condensed milk, 3 egg yolks (tempered) and 1/2 cup butter for 10 minutes over medium heat stirring constantly until bubbly. Remove from heat and stir in 1 1/3 cup sweetened flaked coconut, 1 cup chopped pecans and 1 teaspoon vanilla. Allow to cool 15 minutes - frost cake between, on sides and top of cake.
• 4. Cover cake tightly to keep it moist.