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 |
FROSTING
FILLING
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