Ribbon Jewel Cakes

This recipe has been in our family for years and is a favorite! Every special occasion includes a batch of Ribbon Jewel Cakes. While they are very tedious one bite confirms that they are well worth the effort!

4 eggs
2 sticks butter or margarine
1 cup sugar
2 cups sifted flour
1 can (about 5 oz.) toasted slivered almonds
1 cup dairy sour cream
1/2 cup apricot preserves
1/2 cup red raspberry preserves
butter cream frosting

Separate eggs placing whites in a medium bowl and yolks in a custard cup. Beat egg whites until stiff enough to form soft peaks.

Cream butter and sugar in a large bowl, using a spoon or electric beater, until light in color. Add egg yolks all at once. Beat well. Stir in flour until it disappears completely. Fold in beaten egg whites.

Butter and lightly flour the bottom of an inverted metal pan, 13" X 9" X 2". Measure about 2/3 cup batter. Spread thinly with spatula on pan almost to the edge. Bake 350 F for 10 minutes or until golden brown around the edge. Carefully remove entire layer and cool on wire rack. Cool pan, wash, butter, and flour for each of 4 succeeding bakings.

Grind or chop almonds until very fine. Stir into sour cream. Set aside.

Place 1 cake layer top side up on a cutting board. Spread about 1/4 cup apricot preserves on layer, then spread 1/3 cup sour cream and almond mixture. Add second layer and spread with 1/4 cup raspberry preserves, then spread with sour cream mixture. Repeat alternating apricot/cream and raspberry/cream between remaining layers. Leave the top layer plain. Weigh down layers with a board or flat pan. Cover and chill overnight.

Remove from refrigerator. Trim crust edges, spread top with a thin layer of frosting. Save 2 tablespoons for next step. Cut cake crosswise into 8 strips about 1 1/2" wide, cut each strip into 8 cakes.

Tint saved frosting pink, decorate cakes with a flower swirl.

Butter Cream Frosting

Cream 3 tablespoons butter or margarine until soft in a medium bowl.

Stir in 3/4 cup sifted confectioner's sugar, 1 tablespoon cream, dash or salt, and 1 teaspoon vanilla.

Gradually add more confectioner's sugar, about 1/4 cup until mixture spreads easily.

Makes about 3/4 cup.

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We are working with some new yarns and new colors for 2015. Watch for announcements in this blog, on Facebook, LinkedIn, Google+, and Pinterest!

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Merry Christmas from Cruisin' Creations!

Until Next Time...

Diane