LADY BALTIMORE CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer pans.
- In a large bowl, cream butter or margarine, 1 1/4 cups sugar and 1 1/2 teaspoons vanilla together well. Beat until light and fluffy.
- Stir flour, baking powder, and salt together in another bowl. Add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour.
- Using clean beaters, beat egg whites in mixing bowl until soft peaks form. Add 1/2 cup sugar gradually while beating until stiff. Fold whipped egg whites into batter. Pour into prepared pans.
- Bake for 25 to 30 minutes, until an inserted wooden pick comes out clean. Cool.
- To Make Filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries, and 2 teaspoons vanilla or sherry all together. Use as filling to spread between layers. Spread remaining frosting on tops and sides of cake.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 63.4 g, Cholesterol 42.3 mg, Fat 18.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 10.2 g, Sodium 368.2 mg, Sugar 37 g
LORD BALTIMORE CAKE
Make and share this Lord Baltimore Cake recipe from Food.com.
Provided by QueenJellyBean
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Cream butter; gradually add sugar; beat until fluffy.
- Beat egg yolks until thick and slowly add to the mixture.
- Mix together the cake flour, salt, and baking powder and add alternately with the milk.
- Add extracts.
- Pour mixture into 3 greased and floured 9-inch layer pans.
- Bake at 350 degrees for 25-30 minutes.
- Invert pans and continue cooling.
- Lord Baltimore Frosting.
- Mix sugar, cream of tartar, water and salt.
- Bring to boiling, stir until sugar is dissolved.
- Slowly add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes.
- Beat in vanilla.
- To 2 cups of frosting add remaining ingredients.
- Spread first layer of cake with half of the fruit frosting, cover with second layer.
- Spread with remaining fruit mixture.
- Top with third layer.
- Frost entire cake with remaining plain frosting.
Nutrition Facts : Calories 362.5, Fat 14.8, SaturatedFat 7.6, Cholesterol 118.9, Sodium 338.9, Carbohydrate 54.1, Fiber 0.8, Sugar 36, Protein 4.5
LADY BALTIMORE CAKE
I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally., Preheat oven to 350°. Line bottoms of 3 greased 8-in. round cake pans with parchment; grease paper., In a large bowl, mix flour, sugar, orange zest, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, cream butter until fluffy. Gradually beat in confectioners' sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture., Place 1 cake layer on a serving plate; spread with half the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake.
Nutrition Facts : Calories 745 calories, Fat 36g fat (20g saturated fat), Cholesterol 81mg cholesterol, Sodium 373mg sodium, Carbohydrate 102g carbohydrate (82g sugars, Fiber 2g fiber), Protein 5g protein.
LADY BALTIMORE CAKE
This delicious Lady Baltimore cake recipe is from "I Like You," by Amy Sedaris.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Spray two 8-by-2-inch round cake pans with cooking spray and line with parchment paper rounds; set aside.
- Sift together flour, baking powder, and salt into a medium bowl; set aside. In a 2-cup glass measuring cup, stir together milk and vanilla; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the shortening and 1 cup sugar. With mixer on low speed, add flour mixture in three parts, alternating with milk mixture and beginning and ending with flour; beat until just combined.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 3 tablespoons sugar; beat on high speed until stiff, glossy peaks form. Do not overbeat. Gently fold a third of the egg-white mixture into the flour mixture until combined. Gently fold in remaining egg whites.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into centers comes out clean, about 25 minutes.
- Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto wire rack; peel off parchment. Re-invert cakes and let them cool completely, top sides up.
- Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with the filling. Top with the remaining layer, bottom side up. Spread entire cake with frosting; remove parchment paper strips.
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