"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Lady Baltimore Cake Recipe

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This recipe for Lady Baltimore Cake, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Thursday, January 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
White Cake
cup butter or Crisco
2 cups sugar
3 cups sifted cake flour
3 teaspoons baking powder
teaspoon salt
1 cup milk (or cup milk and cup water)
1 teaspoon almond or vanilla extract (both, if desired)
6 egg whites (from extra large eggs or add 1 or 2 extra whites), stiffly beaten, but not dry

Seven Minute Icing
3 cups sugar
1 cup water
teaspoon cream of tartar
3 egg whites beaten stiff, but not dry
1 teaspoon vanilla

Lady Baltimore Filling
cup chopped dried figs
cup chopped candied cherries
1 cup chopped seedless raisins
1 cup chopped nuts (English walnuts preferred)

Directions:
Directions:
Cream butter or Crisco and sugar well, until fluffy. Sift flour, baking powder and salt together three times. Combine milk (and water, if using mixture) and flavoring. Add small amounts of flour to creamed mixture, alternately with milk mixture, beating after addition until smooth, ending with liquid. Fold beaten egg whites into mixture. Pour into 3 greased and floured 9 inch layer pans. Bake at 350 for 25 minutes or until golden brown and sides just begin to draw back from edge of pan. Cool and fill layers and frost.

Frosting and Filling
Boil sugar, water and cream of tartar together to 238 or until a small amount of syrup forms a soft ball when tested in cold water. (If you plan to make cooked icing or any candy, get a good candy thermometer.) Pour hot syrup gradually over beaten egg whites, beating constantly, continuing until mixture is of spreading consistency. (You will need an electric stand mixer for this, unless your arms are stronger than mine!) Add vanilla.
For Lady Baltimore Filling remove half of mixture to another bowl and add fruits and nuts to make filling. Fill layers. Ice cake with remaining icing.

Number Of Servings:
Number Of Servings:
12 to 14
Personal Notes:
Personal Notes:
Daddy (Doc) loved almost anything sweet. This was one of his favorites. (I don't remember Mother making this, but she made a great 1, 2, 3, 4 cake with chocolate icing.) He bought this cake along with some almond macaroons for me at a bakery (long gone) on the Street a block from his office at the Southern Finance Building in Augusta . After the bakery closed, Ellen and I made this several times for him. The recipe for mother's cake and the almond macaroons are also in the cookbook.

 

 

 

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