Lord Baltimore Cake Recipes

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LORD BALTIMORE CAKE



Lord Baltimore Cake image

This recipe for the classic cake delivers a rich and beautiful Lord Baltimore cake certain to impress your guests.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

2 ¾ cups cake flour
1 tablespoon baking powder
1 ¼ teaspoons salt
⅔ cup butter, softened
2 cups white sugar
7 egg yolks
1 ¼ cups milk
2 teaspoons vanilla extract
½ cup crushed macaroon cookies
½ cup chopped pecans
¼ cup chopped blanched almonds
12 candied cherries, quartered
2 teaspoons lemon juice
1 teaspoon orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans.
  • In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside.
  • In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges.
  • Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
  • Make Seven Minute Frosting (see footnote). Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.

Nutrition Facts : Calories 468 calories, Carbohydrate 69.5 g, Cholesterol 148.6 mg, Fat 19 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 8.7 g, Sodium 468.8 mg, Sugar 41.5 g

LORD BALTIMORE CAKE



Lord Baltimore Cake image

Make and share this Lord Baltimore Cake recipe from Food.com.

Provided by QueenJellyBean

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 19

3/4 cup butter, softened
1 1/4 cups sugar
8 egg yolks
2 1/2 cups cake flour, sifted
1/4 teaspoon salt
1 tablespoon baking powder
3/4 cup milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/2 cup water
1 teaspoon salt
3 egg whites
1 teaspoon vanilla
1/2 cup shredded coconut (or 3 crumbled soft macaroon cookies)
1/2 cup chopped pecans
1/2 cup maraschino cherry, drained and chopped

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.

Nutrition Facts : Calories 362.5, Fat 14.8, SaturatedFat 7.6, Cholesterol 118.9, Sodium 338.9, Carbohydrate 54.1, Fiber 0.8, Sugar 36, Protein 4.5

LORD BALTIMORE HOTEL CRAB CAKES



Lord Baltimore Hotel Crab Cakes image

"Crab Cakes Baltimore" is a crab cake recipe as originally written in 1932 and it comes from the Lord Baltimore Hotel. "Take one pound of crab meat for each four crab cakes. Put crab meat into mixing bowl, add one and one-half teaspoons salt, and two teaspoons white pepper, one teaspoon English dry mustard and two teaspoons Worcestershire sauce, one yolk of egg and one soup spoon cream sauce or mayonnaise, one teaspoon chopped parsley. Mix well, making four crab cakes, press hard together, dip into flour, then into beaten eggs, then into bread crumbs. Fry them in hot grease pan."

Provided by Crab Cake Guy

Categories     Crab

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

2 eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1/2 teaspoon salt
1 3/4 lbs dungeness crabmeat (or lump crab meat from the best crab available to you)
2 tablespoons cracker crumbs
clarified butter, as needed (for frying, sauteing)
breadcrumbs, as needed (Japanese bread crumbs)

Steps:

  • Whisk the eggs in a mixing bowl to blend.
  • Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth.
  • Mix in crab and cracker crumbs.
  • Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree.
  • Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.
  • Coat the crab cakes with Panko bread crumbs.
  • Fry in clarified butter until golden brown on both sides.
  • Serve with tartar sauce or cocktail sauce or your favorite sauce.

Nutrition Facts : Calories 118.1, Fat 3.8, SaturatedFat 0.7, Cholesterol 90.6, Sodium 423.6, Carbohydrate 4.6, Fiber 0.1, Sugar 0.6, Protein 15.4

LADY BALTIMORE CAKE



Lady Baltimore Cake image

Provided by Julia Reed

Categories     dinner, dessert

Time 1h15m

Yield 12 to 16 servings

Number Of Ingredients 17

1 cup butter, at room temperature, plus additional for greasing pans
2 cups sifted sugar
3 1/2 cups cake flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
8 large egg whites, at room temperature
2 cups sugar
4 large egg whites, at room temperature
Pinch of salt
1 cup walnuts or pecans, finely chopped
1/2 cup raisins, finely chopped
6 dried figs, coarsely chopped
1 teaspoon vanilla extract
1 teaspoon brandy or sherry (optional)

Steps:

  • Preheat oven to 350 degrees. Grease three 8-by-2-inch round cake pans with butter. Line bottoms with parchment. Grease parchment.
  • To make cake: Beat butter and sugar in a bowl at high speed until fluffy. Sift flour, baking powder and salt into a bowl. Mix milk and extracts in a measuring cup. Add flour mixture into butter mixture a little at a time, alternating with milk. Beat after each addition.
  • In a bowl, beat egg whites at high speed until stiff. Fold into butter mixture. Divide batter among pans. Bake for 25 to 30 minutes, or until golden and cakes pull away slightly from pan sides. Cool cakes in pans on wire racks for 10 minutes before turning out.
  • To make frosting: Combine sugar and 1/2 cup water in a saucepan, bring to boil and cook 5 minutes. Meanwhile, beat egg whites with salt in a bowl until frothy. Continue to beat and add hot syrup in a thin stream. Keep beating at high speed until the frosting forms stiff peaks.
  • Mix in nuts, raisins, figs, vanilla and liqueur together and stir.
  • Spread frosting between layers on top and on sides. Serve.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 5 grams, Carbohydrate 93 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 64 grams, TransFat 1 gram

LADY BALTIMORE CAKE



Lady Baltimore Cake image

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

1-2/3 cups raisins, chopped
8 dried figs, finely chopped
1/2 cup brandy
CAKE:
2-1/2 cups all-purpose flour
2 cups sugar
2 teaspoons grated orange zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon vanilla extract
4 large egg whites
FROSTING:
2 cups butter, softened
6 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
1/4 to 1/3 cup heavy whipping cream
1 cup finely chopped pecans, toasted

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 CAKE



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

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

LADY BALTIMORE CAKE



Lady Baltimore Cake image

This delicious Lady Baltimore cake recipe is from "I Like You," by Amy Sedaris.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 10

Nonstick vegetable cooking spray
3 cups cake flour (not self-rising)
4 teaspoons baking powder
Pinch salt
1 1/3 cups milk
2 tablespoons pure vanilla extract
3/4 cup shortening
1 cup plus 3 tablespoons sugar
6 large egg whites
Lady Baltimore Frosting and Filling

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.

MRS. KOSTYRA'S LADY BALTIMORE CAKE



Mrs. Kostyra's Lady Baltimore Cake image

This popular Southern layer cake is Martha's favorite. When she was growing up, Martha would celebrate her birthday with her mother's version. In it, moist white cake layers are filled with a fluffy frosting studded with chopped nuts, figs, and raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 14

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 salt
1 1/2 cups sugar
1/2 cup milk
1/2 cup water
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 large egg whites
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6 dried figs, finely chopped
1/2 cup raisins, chopped
1/2 cup pecans or walnuts, chopped

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.

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Top Asked Questions

What temperature do you bake a Lord Baltimore cake at?
This recipe for the classic cake delivers a rich and beautiful Lord Baltimore cake certain to impress your guests. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans. In small bowl combine flour, baking powder and salt.
How do you make Lady Baltimore cake?
Lady Baltimore Cake. Beat the whites of six eggs. Take a cup and a half of granulated sugar, a cup of milk, nearly a cup of butter, three cups of flour and two teaspoonfuls of good baking powder. Sift the flour and baking powder together into the other ingredients, adding the eggs last of all.
What is Lord Baltimore cake made of?
Our Lord Baltimore Cake, a variation on the Southern classic Lady Baltimore cake, is made with egg yolks instead of egg whites and packs a naturally sweet Fig & Nut Filling. For that decadent filling, we turned to Valley Fig Growers’ Dried California Mission Figs.
What is the origin of the Baltimore Queen cake?
Another version that I believe, is that Florence and Nina Ottelengui, managers of Charleston's Lady Baltimore Tea Room, developed the recipe from a popular cake of that time, "Queen Cake". Sift together flour, baking powder and salt.

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