Arabian Ribbon Cake Recipe
Ingredients
| Cake flour | 3 Cup (48 tbs), sifted | |
| Baking powder | 3 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Butter | 2⁄3 Cup (10.67 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 3 , separated | |
| Milk | 1 1⁄4 Cup (20 tbs) | |
| Vanilla | 1 Teaspoon | |
| Cinnamon | 1 1⁄2 Teaspoon | |
| Cloves | 1⁄4 Teaspoon | |
| Mace | 1⁄2 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Molasses | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4520 Calories from Fat 1379
% Daily Value*
Total Fat 155 g239%
Saturated Fat 87.9 g439.4%
Trans Fat 0 g
Cholesterol 985.2 mg328.4%
Sodium 2513.8 mg104.7%
Total Carbohydrates 719 g239.6%
Dietary Fiber 51.5 g206.2%
Sugars 342.3 g
Protein 92 g183.7%
Vitamin A 96.2% Vitamin C 1.7%
Calcium 203.2% Iron 43.2%
*Based on a 2000 Calorie diet
Directions
Cream butter.
Add sugar; cream until fluffy.
Add egg yolks one at a time, beating well after each addition.
Add flour mixture alternately with milk, beating after each addition, until smooth.
Add vanilla.
Beat egg whites until soft peaks form.
Stir into batter quickly.
Fill 1 greased 9-inch layer pan with 1/3 of the batter.
Add spices and molasses to remaining bat- ter; blend well.
Pour into 2 greased 9-inch layer pans.
Bake at 375 degrees for 20 to 25 minutes.
Cool.
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