Recipe #163: Rainbow Cake

Pastry for bottom of 8" square pan

Raspberry jam
1 ½ cups butter
2/3  cup white sugar
2 eggs
2/3 cup rice flour
¼ teaspoon salt
Red and green food colouring

Frosting ingredients:
2 Tablespoons butter
1 ½  cup icing sugar
2 Tablespoons warm milk
1 teaspoon almond icing - or a few drops of almond flavouring

Line bottom of 8" pan with thin pastry. Cover pastry with thin layer of raspberry jam.

Blend butter and sugar thoroughly. Add eggs and beat until light and fluffy. Add rice flour and salt and beat well.

Colour half pink and half green. Put small spoonful of each mixture alternately on jam to cover.

Bake at @375F for 35 minutes. Cool. Ice with almond icing

Frosting: Combine all ingredients and beat thoroughly, adding more icing sugar if necessary.