Lord Baltimore Cake Gold Cake Recipe
Ingredients
| Cake flour | 2 Cup (16 tbs), sifted | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Soft Shortening- 1/3 cup | ||
| Egg yolks | 1 | |
| Vanilla | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| WHITE MOUNTAIN CREAM FROSTING | ||
| Light corn syrup | 1/3 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Egg whites | 1 | |
| Cream of tartar | 1/8 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| LORD BALTIMORE FILLING | ||
| Toasted coconut | 1/2 Cup (16 tbs), flaked | |
| Pecans | 1/2 Cup (16 tbs), finely chopped | |
| Candied Red Cherries- 1/3 cup, chopped | ||
| Orange rind | 2 Teaspoon, grated | |
| Almond extract | 1 Teaspoon | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) Lightly grease two 9X1 1/2-inch layer cake pans and dust with flour.
WHITE MOUNTAIN CREAM FROSTING
3) In a small saucepan, sugar, corn syrup, water, and salt.
4) Cover and heat to boil.
5) Remove the lid, and allow to boil gently until the temperature comes to 242° on a candy thermometer.
6) In a large bowl, beat egg whites and cream of tartar to stiff peaks.
7) Gently stream hot syrup in the egg whites mixture, beating continuously at high speed until frosting is stiff.
8) Fold in the vanilla.
LORD BALTIMORE FILLING
9) In a bowl, whisk together coconut, pecans, cherries, orange rind, and almond extract.
10) Stir the White Mountain cream frosting in the coconut mixture.
MAKING
11) In a bowl, sift together flour, baking powder and salt and set aside.
12) In large mixer bowl, place together sugar, shortening, egg yolks, and vanilla.
13) Beat the sugar mixture at high speed for 3 minutes.
14) Take the bowl out from the mixer.
15) Slowly stir in the flour mixture alternately with milk, beating after each addition until batter is smooth.
16) Remove the batter into prepared pans.
17) Bake in the oven for 30 minutes, or until toothpick inserted comes out clean.
18) Allow to cool layers in pans on wire racks for 10 minutes.
FINALIZING
19) Using a knife loosen the edges and turn out the cakes on racks.
20) Leave until completely cooled.
21) Place the cake layers together with lord Baltimore filling.
22) Place the frost side and top with remaining White Mountain cream frosting.
SERVING
23) Garnish with pecan halves and cherry halves, if desired.
1) Preheat the oven to 350°F.
2) Lightly grease two 9X1 1/2-inch layer cake pans and dust with flour.
WHITE MOUNTAIN CREAM FROSTING
3) In a small saucepan, sugar, corn syrup, water, and salt.
4) Cover and heat to boil.
5) Remove the lid, and allow to boil gently until the temperature comes to 242° on a candy thermometer.
6) In a large bowl, beat egg whites and cream of tartar to stiff peaks.
7) Gently stream hot syrup in the egg whites mixture, beating continuously at high speed until frosting is stiff.
8) Fold in the vanilla.
LORD BALTIMORE FILLING
9) In a bowl, whisk together coconut, pecans, cherries, orange rind, and almond extract.
10) Stir the White Mountain cream frosting in the coconut mixture.
MAKING
11) In a bowl, sift together flour, baking powder and salt and set aside.
12) In large mixer bowl, place together sugar, shortening, egg yolks, and vanilla.
13) Beat the sugar mixture at high speed for 3 minutes.
14) Take the bowl out from the mixer.
15) Slowly stir in the flour mixture alternately with milk, beating after each addition until batter is smooth.
16) Remove the batter into prepared pans.
17) Bake in the oven for 30 minutes, or until toothpick inserted comes out clean.
18) Allow to cool layers in pans on wire racks for 10 minutes.
FINALIZING
19) Using a knife loosen the edges and turn out the cakes on racks.
20) Leave until completely cooled.
21) Place the cake layers together with lord Baltimore filling.
22) Place the frost side and top with remaining White Mountain cream frosting.
SERVING
23) Garnish with pecan halves and cherry halves, if desired.
Chef
