Ribbon cake is a soft, moist, and dense cake, popular in most local Goan bakeries. It has a rich and buttery flavor with a tender crumb. The colorful layers which resemble ribbons are a characteristic feature of this cake, and hence the name!
Ribbon cake is often served alongside wafers(chips/crisps), patties, and some chutney sandwiches at most Goan celebrations or special occasions be it a birthday party, get-together, or any other gathering.
The cross-section of the vibrant and colorful layers revealed on slicing a loaf of ribbon cake is truly a feast for the eyes! No two slices are the same, as each slice has a unique ribbon pattern.
If you are not a fan of the traditional Christmas fruit cake or know of someone who doesn’t like it either but would still like to bake a cake for Christmas, then do try this super simple Goan ribbon cake. It will make a wonderful addition to your ‘ kuswar ‘ (Goan Christmas sweet platter).
- Ingredients
- Instructions
- Variations
- Storage
- Top tips
- FAQ
- Related
- Ribbon Cake
Ingredients
This is a basic pound cake recipe. A basic pound cake recipe calls for a pound each of butter, sugar, eggs, and flour. I’ve scaled down the recipe as per the capacity of my loaf pan.
Here is what you’ll need to make this cake recipe.
- All-purpose flour: I’ve used regular all-purpose flour. You can also use cake flour for a lighter crumb.
- Butter: Use unsalted and softened butter.
- Sugar: Castor or granlated cane sugar. If using icing sugar, use the same quantity, but do sift it.
- Eggs: Make sure to use room-temperature eggs.
- Leaveners: Though not traditionally used, I’ve used some baking powder to make this pound cake a bit lighter.
- Salt: Skip if using salted butter.
- Vanilla extract: Adds a wonderful flavor and aroma to the cake.
- Gel colors: Just a drop of red and green gel colors to create the ribbon effect.
Please see the recipe card for the complete list of ingredients and quantities.
Instructions
1- Preheat the oven to 350°F/180°C and position a rack in the middle of the oven. Grease an 8×4 inch loaf pan with a little butter and line it with parchment paper leaving about 1 to 2 inches of overhang on both sides.
2- In a medium mixing bowl, sift 150 grams of all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
3- Whisk until well combined.
4- In a large mixing bowl, add 150 grams of unsalted, softened butter and 150 grams of castor sugar.
5- Using a handheld mixer, cream butter, and sugar on medium-high speed until light and fluffy, about 3 to 5 minutes.
6- Scrape down the sides and bottom of the bowl with a spatula once or twice.
7- Add eggs, one at a time, beating for about 1 minute on medium speed after each addition.
8- Add the last egg along with 1 teaspoon vanilla extract, beating for 1 minute on medium speed until well combined. (Total of 3 eggs used)
9- Scrape down the sides and bottom of the bowl with a spatula.
10- Add dry ingredients to the butter mixture in two parts.
11- Fold dry ingredients with the butter mixture gently after each addition, just until combined and no more flour streaks are visible.
12- Measure out 2/3 cup of the batter and transfer it into 2 small bowls. (1/3 cup batter per bowl)
13- Add a drop of red and green gel color to each bowl. Mix gently.
14- Spoon 1/3 portion of the white batter into the prepared pan, and smooth out the surface evenly using a spatula.
15- Next, spoon in the pink-colored batter and smooth out the surface with a spatula.
16- Repeat with 1/3 portion of the white batter.
17- Repeat step 15 but now with the green-colored batter.
18- Add the remainder of the white batter and smooth out the surface evenly.
19- Tap the loaf pan a couple of times on the countertop to eliminate any air bubbles.
20- Bake in a preheated oven at 350°F/180°C for 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
21- When the cake is baked, transfer the loaf pan to a wire cooling rack. Let the cake cool in the loaf pan for 15 minutes. Lift the cake out of the pan and allow it to cool completely on a wire rack. Once cooled, slice and enjoy with a cup of tea or coffee!
Variations
This cake recipe is pretty basic, yet delicious! If you want to spruce it up, here are some suggestions listed below. Feel free to use one or mix and match to make your version of this Goan ribbon cake.
- Flavor – Feel free to add different flavors to the different layers of this cake. You can use peppermint, butterscotch, almond extract, or lemon zest and lemon extract for a citrus flavor, etc.
- Color – While pink and green ribbons are distinctive layers of this cake, you may use your preferred colors other than the colors used in the recipe. You can also add a little color to the white batter instead of leaving it plain.
- Nuts: Fold in a handful of chopped nuts like cashew nuts, almonds, or walnuts in the batter for a nutty texture.
- Dried fruits: Raisins, dried blackcurrants, dried blueberries, dried cranberries, etc would make a lovely addition to this cake.
- Chocolate – You can make a chocolate ribbon pound cake by adding a couple of tablespoons to 2/3 portions of the batter.
- Spice it up: You may add pumpkin pie spice mix, apple pie spice mix, ground cinnamon, cloves, nutmeg, cardamom, etc for a hint of spice to the cake.
- A dusting of icing sugar: This will give the cake a festive touch!
- Top it with glaze: You can top the loaf with a glaze of your choice, like a simple vanilla glaze, lemon glaze, chocolate glaze, cream cheese glaze, etc.
Have fun experimenting with these suggestions!
Storage
Room temperature: This ribbon cake will keep well in an airtight container at room temperature for up to 2 to 3 days.
Refrigeration: For a longer shelf life, you may refrigerate the cake in an airtight container for up to 1 week. Bring to room temperature before serving.
Freezing: Once the cake has cooled down completely, wrap the cake loaf or individual cake slices in cling wrap and then aluminum foil, place it in a freezer-safe bag, and freeze for up to 2 months. Be sure to label the contents. Thaw overnight in the refrigerator or at room temperature before serving. Do not refreeze! Avoid thawing it in the microwave as it affects the cake’s texture and moisture.
Top tips
Weigh your ingredients: For best results, I highly recommend you weigh your ingredients for this recipe. I have tried to provide the measurements of volume in cups as well for those of you who don’t have a weighing scale, but I have to warn you that it is approximate, and may vary if your cup volumes differ from mine. This in turn will affect the outcome of the cake.
Softened butter: It should feel slightly cool to the touch. It should not be mushy, melty, greasy, or shiny. To check, press the butter with your finger, if it leaves an indent with little resistance, it is softened. If it slides through easily, it is too soft.
Eggs: This recipe uses equal parts of butter, sugar, eggs, and flour. I’ve used 3 medium eggs for this recipe. The total weight of 3 medium-sized eggs without the shells was 150 grams which is the same as the weight of each of the ingredients. If needed, you can adjust the quantity of the other ingredients according to the weight of the eggs.
Avoid overmixing the batter: Never overmix the batter as it will result in a very tough and chewy cake. As long as there are no flour streaks, a few tiny lumps are perfectly fine in the batter.
To achieve the ideal ribbon effect: Ensure that you layer and spread the batters evenly. You can use a wooden skewer to swirl the batters ever so gently for the marbled effect.
Clean slices: Always allow the cake to cool down completely before slicing. Slicing a warm cake may cause it to crumble and fall apart.
For a more moist cake: You can add about 1/4 cup of milk or buttermilk in this recipe. Alternate adding wet and dry ingredients, beginning with dry and ending with dry ingredients. Also, you may replace about 25 grams of the butter with vegetable oil to keep the cake moist for longer.
Can I make an eggless version of this cake?
I haven’t tried an eggless version of this cake yet, but you can follow my eggless marble cake for an egg-free version. Follow the same process of separating the batter into 3 parts and coloring 2 parts.
Can I use whole wheat flour instead of all-purpose flour?
You may use it, but it will make the texture of the cake denser. I suggest using a 50:50 ratio of all-purpose flour and whole wheat flour. You may add some milk/buttermilk to adjust the consistency of the batter.
Why is my cake crumbly?
The cake can turn dry and crumbly if you overmix or overbake it. Do keep an eye on the cake after 35-40 minutes, as each oven is different. To fix a dry cake, poke holes over the surface and drizzle a simple syrup over it. I suggest making a lemon simple syrup to balance out the extra sweetness in the cake from the simple syrup.
Related
You may also enjoy these easy cake recipes:
- Rava Cake | Sooji Cake | Semolina Cake (Eggless)
- Eggless Mango Cake Recipe
- Cranberry Orange Loaf With Orange Glaze (Eggless)
- Atta Cake (Eggless Wheat Cake With Jaggery)
Ribbon Cake
Ingredients1x2x3x
- 150 grams unsalted, softened butter 2/3 cup
- 150 grams castor sugar/granulated sugar 2/3 cup
- 3 medium eggs (total weight 150 grams without shell)
- 150 grams all-purpose flour 1 cup + 1 tablespoon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- red food color
- green food color
Instructions
- Preheat the oven to 350°F/180°C and position a rack in the middle of the oven. Grease an 8×4 inch loaf pan with a little butter and line it with parchment paper leaving about 1 to 2 inches of overhang on both sides.
- In a medium mixing bowl, sift 150 grams of all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisk until well combined.
- In a large mixing bowl, add 150 grams of unsalted, softened butter and 150 grams of castor sugar.
- Using a handheld mixer, cream butter, and sugar on medium-high speed until light and fluffy, about 3 to 5 minutes.
- Scrape down the sides and bottom of the bowl with a spatula once or twice.
- Add eggs, one at a time, beating for about 1 minute on medium speed after each addition.
- Add the last egg along with 1 teaspoon vanilla extract, beating for 1 minute on medium speed until well combined.
- Scrape down the sides and bottom of the bowl with a spatula.
- Add dry ingredients to the butter mixture in two parts.
- Fold dry ingredients with the butter mixture gently after each addition, just until combined and no more flour streaks are visible.
- Measure out 2/3 cup of the batter and transfer it into 2 small bowls. (1/3 cup batter per bowl)
- Add a drop of red and green gel color to each bowl. Mix gently.
- Spoon 1/3 portion of the white batter into the prepared pan, and smooth out the surface evenly using a spatula.
- Next, spoon the pink-colored batter and smooth out the surface with a spatula.
- Repeat with 1/3 portion of the white batter.
- Repeat step 15 but now with the green-colored batter.
- Add the remaining 1/3 of the white batter and smooth out the surface evenly.
- Tap the loaf pan a couple of times on the countertop to eliminate any air bubbles.
- Bake in a preheated oven at 350°F/180°C for 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- When the cake is baked, transfer the loaf pan to a wire cooling rack. Let the cake cool in the loaf pan for 15 minutes. Lift the cake out of the pan and allow it to cool completely on a wire rack. Once cooled, slice and enjoy with a cup of tea or coffee!
Notes
Nutrition
Ribbon Cake
Ingredients
- 150 grams unsalted, softened butter 2/3 cup
- 150 grams castor sugar/granulated sugar 2/3 cup
- 3 medium eggs (total weight 150 grams without shell)
- 150 grams all-purpose flour 1 cup + 1 tablespoon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- red food color
- green food color
Instructions
- Preheat the oven to 350°F/180°C and position a rack in the middle of the oven. Grease an 8x4 inch loaf pan with a little butter and line it with parchment paper leaving about 1 to 2 inches of overhang on both sides.
- In a medium mixing bowl, sift 150 grams of all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisk until well combined.
- In a large mixing bowl, add 150 grams of unsalted, softened butter and 150 grams of castor sugar.
- Using a handheld mixer, cream butter, and sugar on medium-high speed until light and fluffy, about 3 to 5 minutes.
- Scrape down the sides and bottom of the bowl with a spatula once or twice.
- Add eggs, one at a time, beating for about 1 minute on medium speed after each addition.
- Add the last egg along with 1 teaspoon vanilla extract, beating for 1 minute on medium speed until well combined.
- Scrape down the sides and bottom of the bowl with a spatula.
- Add dry ingredients to the butter mixture in two parts.
- Fold dry ingredients with the butter mixture gently after each addition, just until combined and no more flour streaks are visible.
- Measure out 2/3 cup of the batter and transfer it into 2 small bowls. (1/3 cup batter per bowl)
- Add a drop of red and green gel color to each bowl. Mix gently.
- Spoon 1/3 portion of the white batter into the prepared pan, and smooth out the surface evenly using a spatula.
- Next, spoon the pink-colored batter and smooth out the surface with a spatula.
- Repeat with 1/3 portion of the white batter.
- Repeat step 15 but now with the green-colored batter.
- Add the remaining 1/3 of the white batter and smooth out the surface evenly.
- Tap the loaf pan a couple of times on the countertop to eliminate any air bubbles.
- Bake in a preheated oven at 350°F/180°C for 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- When the cake is baked, transfer the loaf pan to a wire cooling rack. Let the cake cool in the loaf pan for 15 minutes. Lift the cake out of the pan and allow it to cool completely on a wire rack. Once cooled, slice and enjoy with a cup of tea or coffee!
Notes
Nutrition
Warm, cozy, and comforting, this non-alcoholic mulled wine is the perfect festive beverage to savor during the holiday season. It is a great alternative for those who are looking to enjoy the holiday vibes without the alcohol.
I had read about mulled wine but never really had a chance to try it. I finally had the opportunity to taste it at my Aunt’s birthday party last Christmas. The wine concoction was sweet, spiced, and fruity. Each sip was so comforting and warming. I loved it and knew I had to recreate this drink but sans the alcohol for my friends and family members who are teetotalers.
The aroma of fruit juices simmering with spices and fruits on the stovetop makes my home smell like the holidays. This festive, spiced holiday drink is sure to warm you up from the inside out. Just imagine being curled up under a fluffy blanket, sipping on a mug of warm mulled wine around a cozy fireplace, ahh blissful!!
- Why you’ll love this recipe?
- Ingredients
- Instructions
- Serving suggestions
- Variations
- Storage
- Top tips
- FAQ
- Related
- Non-Alcoholic Mulled Wine
Why you’ll love this recipe?
- Enjoy all the benefits of drinking this warm beverage without the booziness or hangover
- This alcohol-free mulled wine is the perfect winter mocktail to warm you up
- Pregnant women and kids can enjoy it too
- Perfect for those who avoid consuming alcohol due to various reasons yet want to enjoy this seasonal drink
- Easily customizable
- Great for gifting this holiday season
Ingredients
To make this easy mulled wine without alcohol, you will need the following ingredients;
- Juice: I’ve used a mix of grape juice and cranberry juice as the base for this recipe.
- Water: We need little water to help balance the flavors and prevent the mixture from becoming too concentrated.
- Granulated sugar: This can be adjusted as per the sugar content of the fruit juice. You may use brown sugar too.
- Spices: I’ve used cinnamon, cloves, and, star anise. Each spice adds its unique flavor to the mulled wine. Cinnamon adds a sweet, warm, and woody flavor, cloves add a hint of spice and pungency, and star anise adds a sweet, licorice-like flavor.
- Orange and lemon slices: The essential oils released from the rind of the orange and lemons during simmering adds a wonderful aroma along with a citrusy zing, brightness, and sweetness to the drink.
- Ginger: I’ve used peeled and sliced ginger but you can also use coarsely crushed or grated ginger for an extra spicy kick.
- Cranberries: Adds a burst of tart flavor and vibrant color to this alcohol-free mulled wine.
Please refer to the recipe card below for the complete list of ingredients and quantities.
Instructions
1- In a saucepot, combine 3 cups of red grape juice, 1 cup of cranberry juice, and 1/2 cup of water.
2- Add 1 to 2 tablespoons of sugar or any other sweetener of your choice. This step is optional and can be adjusted in the end.
3- Add spices: 2 pods of star anise, 6-7 whole cloves, a couple of (2-inch) cinnamon sticks, 1-inch ginger (peeled and thinly sliced or grated), frozen or fresh cranberries, orange, and lemon slices.
4- Mix well.
5- Heat the mixture on medium heat until it begins to simmer. Do not boil.
6- Reduce heat to low and simmer, covered, for 20 minutes. Check for sweetness and add a couple of tablespoons of sugar if needed, heat until it dissolves. If the flavor is too intense for you, dilute the drink with a little water or add more fruit juice.
7- Remove the pot from heat, strain or remove the fruits and spices with a slotted spoon, and serve warm in heatproof glasses.
8- To make it even more inviting and visually appealing, garnish the mulled wine with orange slices, cinnamon sticks, star anise, and a few fresh cranberries.
Serving suggestions
Here are a couple of other ways you can amp up the garnishes of this mocktail.
- Skewer fresh or candied cranberries on a toothpick and place it on the rim of your serving glasses. If using candied cranberries, add them just before serving or the sugar coating will melt if kept in contact with the mulled wine for a long time.
- Garnish with a sprig of rosemary, thyme, or mint leaves to add a pop of green color.
- Instead of garnishing with plain orange slices, try orange slices studded with cloves. To do that, simply push 5 to 6 cloves into the rind or flesh of the orange slices.
Variations
Feel free to experiment with some of these interesting variations of alcohol-free mulled wine;
- Non-alcoholic red wine: You may use a bottle of your preferred non-alcoholic red wine instead of juice. Skip the water and add it in the end if you need to dilute the flavors. The rest of the process remains the same.
- Herbs: Simmer the mixture along with some herbs like rosemary, thyme, or mint to imbue herbal notes.
- Fruit juice: Feel free to experiment with just grape juice or a combination of juices. You can also consider using apple juice, plum juice, etc. Use white grape juice to make white mulled wine.
- Fresh fruits/berries: You may add some sliced apples, pears, fresh or frozen blackberries, raspberries, blueberries, etc.
- Pronounced citrus flavor: If you love citrusy notes in your mulled wine, you can add more citrus fruits like grapefruit, blood oranges, etc along with the orange and lemon slices. Also, adding a 1/2 cup of citrus juices like orange, grapefruit, etc will elevate the citrus flavor in this alcohol-free mulled wine.
- Spices: You may also consider adding other spices like peppercorns, nutmeg, allspice, or crushed green cardamom.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Remove the fruits and spices before refrigerating as it helps prevent the flavors from becoming too intense.
Reheat it on low heat gently on the stove before serving and it should still taste just as good.
Top tips
Simmer, don’t boil: Simmering allows a gradual infusion of the spices in the mulled wine and also helps develop deep, complex flavors. Boiling the mixture will concentrate the flavors, thicken it into a thick syrup, and may also make the wine taste bitter.
Sweetness: I’ve added a bit of sugar to balance the flavors from the tart cranberries and spices. Sweetness, of course, will vary from one brand of juice or the type of fruit juice you use. If you are unsure of the sweetness level, do not add sugar in the beginning. Taste it towards the end of the simmering process and adjust it to your liking by adding sugar or any other sweetener of your choice.
For a slight kick: You may also add dried or fresh chile peppers, or some peppercorns to give it that extra punch.
Strain the mulled wine before serving: Biting into a whole clove can be an unpleasant experience, so strain the wine before serving.
Serving temperature: Mulled wine is best served warm instead of piping hot as the flavors are more prominent.
What is mulled wine?
Mulled wine, also known as spiced wine is a traditional alcoholic drink, popular during the holiday season. It is served in the Christmas markets in most European countries. Traditionally, it is made with red wine, fruits, and mulling spices, and sometimes includes either brandy, cognac, or rum.
Does mulled wine contain alcohol?
Yes, since mulled wine is an alcoholic drink made typically with red wine, it does contain alcohol. Some of the alcohol may partially evaporate during the simmering process, but not all of it.
What is non-alcoholic mulled wine made up of?
Non-alcoholic mulled wine is a fragrant mocktail made of fruit juice or non-alcoholic wine along with spices and fruits. While spices used remain the same, the fruit juices and fruits used can vary from one recipe to another.
What does non-alcoholic mulled wine taste like?
It is a symphony of fruity, tart, and sweet flavors from red grape juice, cranberry juice, and frozen cranberries. It has a warmth from the spices, a hint of zesty citrus flavor from the orange and lemon slices, and a subtle kick from the ginger.
Can I make this ahead of time?
Yes, you can! Prepare the mixture a day or two in advance. Once the wine has cooled down, strain and transfer the wine into a container with a lid, and refrigerate. When you are ready to serve, reheat the mulled wine gently on the stove.
Can I make this recipe in the Instant Pot?
Yes, absolutely! It is pretty much a dump-and-go recipe. Simply place all the ingredients in the Instant Pot, secure the lid and turn the knob to ‘SEALING’, and pressure cook on ‘HIGH’ for 5 minutes. Once the cooking cycle is completed, let the pressure release naturally for 10 minutes followed by a quick release of remaining pressure. Once the float valve (silver pin) drops, open the lid, give it a good mix, strain, and serve!
If not serving immediately, you may use the ‘KEEP WARM’ mode to keep the wine warm until you are ready to serve.
Why is my non-alcoholic mulled wine tasting bitter?
The bitterness may be due to various factors like simmering the wine with spices for too long, or due to the bitter white pith of the orange peel. Alternatively, you may remove the orange rind to make the drink less bitter. If your batch of mulled wine is bitter, balance it out by adding some sweetener.
Can I use ground spices instead of whole spices?
While whole spices work best for mulled wine recipes, you may use ground spices in a pinch, but be careful as they are a lot more potent than whole spices and will impart a stronger flavor.
Related
You may also enjoy these non-alcoholic drink recipes!
- Blue lagoon mocktail
- Virgin mojito
- Strawberry limeade
Non-Alcoholic Mulled Wine
Ingredients1x2x3x
- 3 cups grape juice
- 1 cup cranberry juice
- 1/2 cup water
- 1 to 2 tablespoons granulated or brown sugar
- 1 orange sliced
- 1 inch ginger root peeled and sliced thinly
- 2 star anise
- 6-7 cloves
- 2 2-inch cinnamon stick
- 1/4 cup cranberries fresh or frozen
To garnish
- Orange slices
- Cinnamon sticks
- Star anise
- Fresh cranberries
Instructions
- In a saucepot, combine red grape juice, cranberry juice, and water.
- Add sugar or any other sweetener of your choice. This step is optional and can be adjusted in the end.
- Add spices, thinly sliced ginger, frozen or fresh cranberries, cinnamon sticks, cloves, star anise, orange and lemon slices. Mix well.
- Heat the mixture on medium heat until it begins to simmer. Do not boil.
- Reduce heat to low and simmer, covered, for 20 minutes. Check for sweetness and add a couple of tablespoons of sugar if needed, heat until it dissolves. If the flavor is too intense for you, dilute the drink with a little water or add more fruit juice.
- Remove the pot from heat, strain or remove the fruits and spices with a slotted spoon, and serve warm in heatproof glasses.
- To make it even more inviting and visually appealing, garnish the mulled wine with orange slices, cinnamon sticks, star anise, and a few fresh cranberries.
