Lady Baltimore Cake Best Recipes

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LADY BALTIMORE CAKE

May 12, 1998



Lady Baltimore Cake image

This cake is a real beauty covered with soft icing. You may substitute sherry for vanilla if you choose.

Provided by Carol

Categories     Desserts     Cakes

Time 1h30m

Yield 12

Number Of Ingredients 14

Ingredients:

  • 1 cup butter, softened
  • 1 ¼ cups white sugar
  • 1 ½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 6 egg whites
  • ½ cup white sugar
  • 1 recipe Lady Baltimore Frosting
  • ½ cup raisins, coarsely chopped
  • ⅓ cup chopped pecans
  • ⅓ cup chopped candied cherries
  • 2 teaspoons vanilla extract

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

MARTHA'S LADY BALTIMORE CAKE

2023-01-31



Martha's Lady Baltimore Cake image

White cake is layered with a fruit and nut filling and slathered with fluffy frosting in this traditional Southern dessert. Martha made this recipe on Martha Bakes episode 709.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 20

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
  • 3 cups cake flour (not self-rising), sifted, plus more for pans
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/2 cup milk
  • 1/2 cup water
  • 3 large egg whites
  • 1/2 cup golden raisins, chopped
  • 1/2 cup pitted dates, diced
  • 1/2 cup dark rum
  • 1/2 cup chopped walnuts, toasted
  • 2 cups sugar
  • 1/2 teaspoon light corn syrup
  • 2/3 cup water
  • 4 large egg whites
  • 1 teaspoon pure vanilla extract
  • 1 pinch of kosher salt

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.

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