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
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 FROSTING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch cake
Number Of Ingredients 6
Steps:
- 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 248 degrees as measured on a candy thermometer.
- 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 248 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.
LADY BALTIMORE FROSTING AND FILLING
This Lady Baltimore cake frosting and filling recipe comes from "I Like You," by Amy Sedaris.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 8-inch cake
Number Of Ingredients 8
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.
LADY BALTIMORE CAKE (WITH FROSTING)
This is the "Lady Baltimore Cake" recipe from the "New Basics Cookbook". It is one of my mother's (and MIL!) favorite cakes. It is a little bit different than the other Lady Baltimore Cake recipes on *Zaar and so I thought I would share! Also, when I really feel like impressing someone, I garnish with Recipe #169729 I posted!
Provided by Dwynnie
Categories Dessert
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Butter and flour two 9 inch round cake pans. Line the bottom of each with a circle of wax paper.
- Prepare the cake:.
- Toss the flour and baking powder together in a bowl.
- In a mixing bowl, cream the eggs and sugar together just until blended. Beat in the oil and orange juice, then slowly beat in the flour mixture just until smooth.
- Spoon the batter into the prepared cake pan and bake until an inserted toothpick comes out clean--about 30 minutes.
- Cool in the pans on wire racks for 30 minutes then remove the cake from the pans and let cool to room temperature on wire racks.
- Prepare the frosting:.
- Whisk the egg whites, sugar, baking powder, orange juice, lemon juice, and orange zest together in the top of a double boiler. Cook over boiling water, beating constantly (and carefully!) with a hand-held electric mixer for 7 minutes. Remove the pan from the heat. The frosting should be satiny and fluffy.
- Gently fold the pecans and raisins into the frosting and let the frosting sit for a few minutes.
- Fill the cake with frosting and spread over sides and top.
- (Decorate with Candied Orange Zest (see Recipe #169729) if you want!).
Nutrition Facts : Calories 726.6, Fat 35.1, SaturatedFat 4.8, Cholesterol 105.8, Sodium 164.3, Carbohydrate 97, Fiber 2.2, Sugar 63.3, Protein 9.3
LADY BALTIMORE FILLING AND ICING
Make and share this Lady Baltimore Filling and Icing recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 25m
Yield 3 cake layers
Number Of Ingredients 8
Steps:
- Boil sugar and water until it spins a thread (236F) and pour, ver slowly into stiffly-beaten egg whites, beating constantly until cool and of spreading consistency.
- Add remaining ingredients, blend.
- Spread between the layers and on top and sides of cake.
Nutrition Facts : Calories 1178.2, Fat 23.8, SaturatedFat 3.2, Sodium 382.4, Carbohydrate 240.7, Fiber 6.5, Sugar 225.9, Protein 13.7
LADY BALTIMORE CAKE
Categories Cake Mixer Egg Dessert Bake Freeze/Chill Thanksgiving Kid-Friendly Raisin Fig Pecan Chill Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 18
Steps:
- Make the cake layers:
- Line 3 buttered 9-inch round cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the vanilla and the almond extract. In a bowl stir together the flour, the baking powder, and the salt, add the flour mixture to the butter mixture in batches alternately with the milk, and stir the batter until it is just combined. In another large bowl beat the egg whites with the cream of tartar and a pinch of salt until they just hold stiff peaks, stir one third of them into the batter, and fold in the remaining whites gently but thoroughly. Divide the batter among the prepared pans, smoothing the tops, and bake the cake layers, in batches if necessary, in the middle of a preheated 325°F. oven for 25 to 35 minutes, or until a tester comes out clean. Let the cake layers cool in the pans on racks for 5 minutes, turn them out onto the racks, and let them cool completely. The cake layers may be made 1 week in advance and kept wrapped well in plastic wrap and frozen. Let the layers thaw before proceeding with the recipe.
- In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 248°F. on a candy thermometer. While the syrup is boiling, in a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks and with the mixer running add the hot syrup in a stream. Beat in the vanilla and beat the icing until it is cool. Transfer 2 cups of the icing to a bowl, reserving the remaining icing, and fold in the chopped figs, the chopped pecans, and the raisins.
- Arrange 1 of the cake layers, flat side up, on a serving plate, spread it with half the dried-fruit icing, and top the filling with another cake layer, flat side down. Spread the top layer with the remaining dried-fruit icing and top the filling with the remaining cake layer. Spread the top and side of the cake with the reserved plain icing and garnish the cake with the sliced figs and the pecan halves.
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