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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

RIBBON CAKE
 

 Cream well together 1 cup of butter with 2 cups of sugar; add 5 eggs beaten separately, 1 cup of milk, 4 cups of flour well sifted with 2 teaspoonfuls of baking powder, and flavor with vanilla. Take 1/2 of the cake batter and add to it 1 cup of chopped raisins and citron, and a little spice. Bake in 3 jelly tins, and place the fruit layer in the middle.

Sister L. H. Funk, Kansas City, Mo.