Marthas Lady Baltimore Cake Food

MRS. KOSTYRA'S LADY BALTIMORE CAKE

Steps:

• Preheat the oven to 375 degrees. Butter and flour two 9-by-2-inch round pans; set aside. Into a medium bowl, sift together flour, baking powder, and salt three times; set aside.
• Prepare cakes: In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add the flour mixture in three additions, alternating with milk and the water, and beginning and ending with the flour. Beat in vanilla and almond extracts. Set batter aside.
• In a clean bowl of the electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold gently into reserved batter until well combined.
• Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes. Remove cakes from pans, and return to the rack to cool, top sides up.
• Prepare filling: Transfer 1 cup frosting to a medium bowl. Add figs, raisins, and nuts. Stir to combine, and set aside.
• Assemble cake: Place one layer on a serving plate; spread with filling. Place the second cake layer on top. Spread frosting over the sides and top of the cake.

LADY BALTIMORE CAKE

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.

MARTHA'S LADY BALTIMORE CAKE

Steps:

• Make the cake: Preheat the oven to 375 degrees. Butter and flour two 9-by-2-inch round pans; set aside. Into a medium bowl, sift together flour, baking powder, and salt three times; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Beat in vanilla and almond extracts. Add the flour mixture in three additions, alternating with the milk and the water, and beginning and ending with the flour. Set batter aside.
• In a clean bowl of the electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold gently into reserved batter until well combined.
• Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes. Remove cakes from pans, and return to the rack to cool, top-sides up.
• Make the filling and frosting: Bring raisins, dates, and rum to a boil in a small saucepan over medium heat, stirring occasionally, until liquid has been absorbed. Remove from heat; let cool. Stir in walnuts; set aside.
• In a small saucepan, combine sugar, corn syrup, and the water. Bring to a boil over high heat, stirring to dissolve the sugar. When sugar has dissolved, continue to cook without stirring, until it reaches 238 degrees (soft-ball stage) as measured on a candy thermometer.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, vanilla, and salt until stiff peaks form. When sugar mixture has reached 238 degrees, pour it into the beaten egg whites while beating constantly on high speed, until the mixture is cool and is the proper consistency for spreading, about 7 minutes.
• Transfer 1 cup frosting to a medium bowl. Add reserved dried fruit and nut mixture. Stir to combine, and set aside.
• Assemble the cake: Trim cake tops. Slice cakes in half horizontally. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat with 2 more cake layers. Top with remaining cake layer, bottom side up. Spread frosting over sides and top of the cake.

LADY BALTIMORE CAKE

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.

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.

LADY BALTIMORE FROSTING AND FILLING

Steps:

• Place raisins and liquor or tea in a small bowl; set aside. In a small saucepan, bring sugar and a little more than 1/2 cup water to a boil. Continue boiling until syrup reaches 234 degrees to 238 degrees on a candy thermometer (soft-ball stage).
• Place egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat on low speed until foamy. Add salt and beat on medium-high speed until stiff but not dry; do not overbeat.
• With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add vanilla and beat until well incorporated.
• For the filling, transfer one-third of the frosting to a medium bowl. Drain raisins and stir into the frosting along with walnuts and figs.

LORD BALTIMORE CAKE

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.

LADY BALTIMORE LAYERED CAKE FILLING

Steps:

• Combine pecans, figs, raisins, cherries and orange rind in a medium-size bowl; toss to mix well.
• Fold in Pink Mountain Cream Frosting until well blended.
• Fills two 9-inch layers.

LADY BALTIMORE CAKE

Steps:

• Preheat oven to 350F; grease three 9" layer cake pans, line with waxed paper and grease paper.
• Beat egg whites stiffly; fold in rose water and set to the side.
• Cream butter and sugar together in another bowl until fluffy.
• Sift baking powder and flour together.
• Add flour and milk alternately to the creamed mixture, beating vigorously each time.
• Fold in stiffly beaten egg whites; pour evenly into prepared pans and bake for 25 minutes.
• Cool slightly in pans; turn out onto cooling racks and peel waxed paper carefully from cakes.
• Fill and frost with Lady Baltimore frosting/filling.