Ribbon Cakes Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Vanilla extract | 1 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 4 standard | |
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Dairy sour cream | 1 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), finley chopped | |
| Red raspberry jam | 6 Tablespoon | |
| Apricot jam | 1/4 Cup (16 tbs) |
Directions
Invert a 15x10x1-inch jelly roll pan; grease and flour the bottom.
Cream the butter with extract.
Gradually add the sugar, creaming until fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in the flour and salt.
Spread one third of the batter on the prepared pan.
Spread evenly to 1/2 inch from edge of pan.
Bake at 350°F about 10 minutes.
Remove from oven and carefully cut layer in half crosswise, forming two layers; remove to wire rack.
Repeat twice with the remaining batter, making a total of 6 thin layers.
(Wash, grease, and flour pan before each baking.) Mix the sour cream and pecans.
Place one cake layer, top side up, on a cutting board.
Spread evenly with about 1/4 cup of the sour cream mixture.
Then spread with about 2 tablespoons raspberry jam.
Add a second cake layer and spread with 1/4 cup sour cream mixture and 2 tablespoons apricot jam.
Repeat with remaining layers, leaving the top plain.
Place a board on top to compress the layers; chill overnight or 24 hours.
Trim off crust edges and spread top with a creamy butter frosting.
Lightly sprinkle with colored decorators' sugar.
Cut crosswise into 12 strips, about 3/4 inch wide; cut each strip into fourths
Cream the butter with extract.
Gradually add the sugar, creaming until fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in the flour and salt.
Spread one third of the batter on the prepared pan.
Spread evenly to 1/2 inch from edge of pan.
Bake at 350°F about 10 minutes.
Remove from oven and carefully cut layer in half crosswise, forming two layers; remove to wire rack.
Repeat twice with the remaining batter, making a total of 6 thin layers.
(Wash, grease, and flour pan before each baking.) Mix the sour cream and pecans.
Place one cake layer, top side up, on a cutting board.
Spread evenly with about 1/4 cup of the sour cream mixture.
Then spread with about 2 tablespoons raspberry jam.
Add a second cake layer and spread with 1/4 cup sour cream mixture and 2 tablespoons apricot jam.
Repeat with remaining layers, leaving the top plain.
Place a board on top to compress the layers; chill overnight or 24 hours.
Trim off crust edges and spread top with a creamy butter frosting.
Lightly sprinkle with colored decorators' sugar.
Cut crosswise into 12 strips, about 3/4 inch wide; cut each strip into fourths
Chef
