Lady Baltimore Cake

Serves 1
facebook.com

Directions

  1. 1Sift three cups of flour, baking powder, and salt together.
  2. 2Sift three cups of flour, baking powder, and salt together.
  3. 3Sift three cups of flour, baking powder, and salt together.
  4. 4Separate the eggs.
  5. 5Separate the eggs.
  6. 6Separate the eggs.
  7. 7Cream one stick of butter and one and a half cups of sugar.
  8. 8Cream one stick of butter and one and a half cups of sugar.
  9. 9Cream one stick of butter and one and a half cups of sugar.
  10. 10Add half a cup of milk and half a cup of water.
  11. 11Add half a cup of milk and half a cup of water.
  12. 12Add half a cup of milk and half a cup of water.
  13. 13Add the flour mixture to the wet ingredients.
  14. 14Add the flour mixture to the wet ingredients.
  15. 15Add the flour mixture to the wet ingredients.
  16. 16Add vanilla and almond extract to the mixture.
  17. 17Add vanilla and almond extract to the mixture.
  18. 18Add vanilla and almond extract to the mixture.
  19. 19Prepare the baking pans by buttering and flouring them.
  20. 20Prepare the baking pans by buttering and flouring them.
  21. 21Prepare the baking pans by buttering and flouring them.
  22. 22Pour the mixture into two baking pans.
  23. 23Pour the mixture into two baking pans.
  24. 24Pour the mixture into two baking pans.
  25. 25Bake the cakes in the oven.
  26. 26Bake the cakes in the oven.
  27. 27Bake the cakes in the oven.
  28. 28Prepare the sugar syrup for the boiled frosting by combining sugar, light corn syrup, and two-thirds a cup of water in a saucepan.
  29. 29Prepare the sugar syrup for the boiled frosting by combining sugar, light corn syrup, and two-thirds a cup of water in a saucepan.
  30. 30Prepare the sugar syrup for the boiled frosting by combining sugar, light corn syrup, and two-thirds a cup of water in a saucepan.
  31. 31Beat two egg whites into a froth using a mixer.
  32. 32Beat two egg whites into a froth using a mixer.
  33. 33Beat two egg whites into a froth using a mixer.
  34. 34Pour the sugar syrup into the egg whites in a thin stream, mixing continuously until it's cool.
  35. 35Pour the sugar syrup into the egg whites in a thin stream, mixing continuously until it's cool.
  36. 36Pour the sugar syrup into the egg whites in a thin stream, mixing continuously until it's cool.
  37. 37Prepare the filling by combining pecans, dried figs, and raisins in a bowl.
  38. 38Prepare the filling by combining pecans, dried figs, and raisins in a bowl.
  39. 39Prepare the filling by combining pecans, dried figs, and raisins in a bowl.
  40. 40Remove about one cup of the frosting and mix it with the nut and fruit mixture for the filling.
  41. 41Remove about one cup of the frosting and mix it with the nut and fruit mixture for the filling.
  42. 42Remove about one cup of the frosting and mix it with the nut and fruit mixture for the filling.
  43. 43Spread the filling on the first cake layer.
  44. 44Spread the filling on the first cake layer.
  45. 45Spread the filling on the first cake layer.
  46. 46Place the second cake layer on top of the filling.
  47. 47Place the second cake layer on top of the filling.
  48. 48Place the second cake layer on top of the filling.
  49. 49Spread the remaining frosting over the entire cake, decorating the top with swirls.
  50. 50Spread the remaining frosting over the entire cake, decorating the top with swirls.
  51. 51Spread the remaining frosting over the entire cake, decorating the top with swirls.

Ingredients

  • 3 cups flour
  • 3 cups flour
  • 3 cups flour
  • baking powder
  • baking powder
  • baking powder
  • salt
  • salt
  • salt
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • vanilla
  • vanilla
  • vanilla
  • almond
  • almond
  • almond
  • 2 egg whites
  • 2 egg whites
  • 2 egg whites
  • sugar
  • sugar
  • sugar
  • light corn syrup
  • light corn syrup
  • light corn syrup
  • 0.66 cup water
  • 0.66 cup water
  • 0.66 cup water
  • pecans
  • pecans
  • pecans
  • dried figs
  • dried figs
  • dried figs
  • raisins
  • raisins
  • raisins

Equipment

cake standspatulasievemixerbaking pansaucepanwhisk

Tips

  • Be sure to begin and end with the flour as you combine the dry ingredients and the wet ingredients.
  • Make sure the pan is buttered and floured for perfect removal.
  • Bake the pans on the same level.
  • Keep feeding the egg whites mixture until it's cool.
  • You can use golden raisins instead of dark raisins for the filling.