Ribbon Cake
Ingredients
1 cup shortening
1-3/4 cups sugar
3 tbsp. lemon juice
2 tsp. grated lemon rind
4 eggs, beaten
1 cup milk
3-1/2 cups pastry flour
1 tsp. salt
3 tsp. baking powder
4 tsp. cinnamon
2 oz. citron, shaved thin
1 cup currants
currant jelly
Directions
Beat the shortening and sugar to a light soft cream. Add lemon juice and grated lemon rind, then the eggs. Sift together the flour, salt and baking soda. Add milk alternatively with the sifted dry ingredients to the creamed mixture.
Divide the batter into three sections. To one of the sections, add the cinnamon, citron and currants.
Spread the batter evenly in well greased 10x6-inch layer cake pans, keeping the dark batter in its own pan. Use round cake pans if you prefer.
Bake at 375 degrees for 20 minutes. Bake the dark layer 5 minutes longer.
When baked, remove the pans from the oven and lay on a wet towel until the cake is partially cooled. Slip a knife around the pan edges, turn the cake out on a board and spread currant jelly between the layers. Have the dark layer in the center.
Lay waxed paper over the top of the cake and over this place upside down one of the pans in which the cake was baked. Place on top of the cake pan two flatirons (or other heavy weight) and allow to stand for an hour. Use three weights for a round cake. Remove the weights, the cake pan and the waxed paper and cover the top of the cake with plain icing.
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