Lady Baltimore Cake Recipe
Ingredients
| CAKE | ||
| Cake flour | 2 1/4 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Egg whites | 4 Large | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Vegetable shortening | 1/2 Cup (16 tbs) | |
| Cherries | 1/2 Cup (16 tbs), candied (FILLING AND FROSTING) | |
| Dried figs | 1/3 Cup (16 tbs), chopped (FILLING AND FROSTING) | |
| Raisins | 1/3 Cup (16 tbs), chopped (FILLING AND FROSTING) | |
| Pecans | 1/4 Cup (16 tbs), chopped (FILLING AND FROSTING) | |
| 2 batches Fluffy White Frosting | ||
Directions
1. Preheat oven to 375°F Grease and flour the two 8-inch round cake pans; line bottoms with waxed paper.
2. In medium bowl, combine flour, baking powder, and salt. In 1-cup measuring cup, stir milk, vanilla extract, and almond extract.
3. In medium bowl, with mixer at high speed, beat egg whites until soft peaks form when beaters are lifted. Sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until sugar has dissolved and egg whites stand in stiff, glossy peaks when beaters are lifted. Do not overbeat.
4. In large bowl, with mixer at medium speed, beat shortening and remaining 1 cup sugar until light and fluffy, about 5 minutes. Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat just until blended, scraping bowl with rubber spatula.
5. With spatula, gently fold one-third of beaten egg whites into batter, then fold in remaining egg whites until blended. Divide batter evenly between prepared pans; spread evenly. Bake until cake springs back when lightly pressed, about 25 minutes. Cool in pans on wire racks 10 minutes. Run thin knife around layers to loosen from sides of pans. Invert onto racks to cool completely.
6. In small bowl, combine cherries, figs, raisins, and pecans; set aside. Prepare Fluffy White Frosting. Stir fruit mixture into 3 cups frosting.
7. With serrated knife, cut each cake layer horizontally in half. Place one layer, rounded side down on cake plate. With narrow metal spatula, spread one-third of fruit mixture over cake layer. Top with second layer, rounded side up, and spread with half of remaining fruit mixture. Top with third layer, rounded side down, and top with remaining fruit mixture. Place remaining cake layer, rounded side up, on top. Spread remaining frosting over side and top of cake.
2. In medium bowl, combine flour, baking powder, and salt. In 1-cup measuring cup, stir milk, vanilla extract, and almond extract.
3. In medium bowl, with mixer at high speed, beat egg whites until soft peaks form when beaters are lifted. Sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until sugar has dissolved and egg whites stand in stiff, glossy peaks when beaters are lifted. Do not overbeat.
4. In large bowl, with mixer at medium speed, beat shortening and remaining 1 cup sugar until light and fluffy, about 5 minutes. Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat just until blended, scraping bowl with rubber spatula.
5. With spatula, gently fold one-third of beaten egg whites into batter, then fold in remaining egg whites until blended. Divide batter evenly between prepared pans; spread evenly. Bake until cake springs back when lightly pressed, about 25 minutes. Cool in pans on wire racks 10 minutes. Run thin knife around layers to loosen from sides of pans. Invert onto racks to cool completely.
6. In small bowl, combine cherries, figs, raisins, and pecans; set aside. Prepare Fluffy White Frosting. Stir fruit mixture into 3 cups frosting.
7. With serrated knife, cut each cake layer horizontally in half. Place one layer, rounded side down on cake plate. With narrow metal spatula, spread one-third of fruit mixture over cake layer. Top with second layer, rounded side up, and spread with half of remaining fruit mixture. Top with third layer, rounded side down, and top with remaining fruit mixture. Place remaining cake layer, rounded side up, on top. Spread remaining frosting over side and top of cake.
Chef
