Lady baltimore cake

Yield: 12 servings

Measure Ingredient
2½ cup Cake flour, sifted
2½ teaspoon Baking powder
¼ teaspoon Cream of tartar
½ cup Butter
1½ cup Sugar
1 teaspoon Corn syrup, light
⅔ cup ;Water, boiling
¼ pounds Figs; chopped
½ pounds Raisins; chopped
\N \N The Baking Book, 1931
\N \N from *Cakes Men Like*
\N \N by Benjamin Darling
1½ cup Sugar, sifted
½ cup Milk
1 teaspoon Vanilla
6 \N Egg white; stiffly beaten
2 \N Egg white; stiffly beaten
1 teaspoon Vanilla
½ cup Nuts; chopped



Cake: Sift flour once, measure, add baking powder and cream of tartar and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla; fold in egg whites. Bake in two greased 9" layer pans in a 375 F. oven for 30 minutes. Spread Lady Baltimore Filling between layers and Lady Baltimore Frosting on top and sides of the cake. Frosting and filling: Combine sugar, corn syrup, and water. Place over a low flame and stir constantly until the sugar is dissolved and the mixture boils. Continue cooking until a small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from the tip of a spoon (240 F). Pour syrup in a fine stream over egg whites, beating constantly. Add vanilla.

Continue beating until the frosting loses its gloss and is stiff enough to spread. Add fruits and nuts to half the frosting. Spread between the layers. Spread remaining frosting on top and sides of cake.

Original Poster Not Shown on File Submitted By GAIL SHIPP On 12-29-95

Similar recipes