Lady Baltimore Cake
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups sugar
1 1/4 cups milk
1 teaspoon vanilla
4 egg whites
Sift
flour once, measure, add baking powder and salt and sift together three
times. Cream butter thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, alternately with milk, a small
amount at a time, beating after each addition until smooth. Add
vanilla. Beat egg whites
until they hold up in soft peaks. Stir quickly but thoroughly into
batter. Bake in two greased 9 inch layer pans at 375F for 25 to 30
minutes. Spread Lady Baltimore Filling between layers and Lady Baltimore
Frosting over tops and sides.
Lady Baltimore Frosting and
Filling
2 egg whites, unbeaten
1 1/2 cups sugar
5 tablespoons water
1 1/2 teaspoons light corn syrup
1/2 teaspoon vanilla
6 figs
1/2 cup raisins
1/2 cup nuts, chopped
Candied cherries
Combine
egg whites, sugar, water and corn syrup in top of double boiler,
beating with a whisk until thoroughly mixed. Place over rapidly boiling
water, beat constantly with whisk and cook 7 minutes, or until frosting
will stand in peaks. Remove from boiling water, add flavoring and
beat
until thick enough to spread.
For filling, scald figs and raisins and chop. Add enough frosting
to chopped fruit and nuts to make a filling that will spread easily.
Spread between layers. Spread remaining frosting on top and
sides of cake. While frosting is soft, sprinkle top of cake with
chopped cherries and additional chopped figs, raisins and nuts.
Back
to Cakes