Tutti-frutti (lady baltimore) cake`

Yield: 20 servings

Measure Ingredient
12 tablespoons Unsalted Butter Or
\N \N Margarine
2 cups Sugar
¾ teaspoon Vanilla
¾ teaspoon Lemon Extract
¾ teaspoon Almond Extract
3 cups Cake Flour -- sifted
3 teaspoons Baking Powder
¾ teaspoon Salt
½ cup Milk
½ cup Water
6 larges Egg Whites
\N \N Chocolate Filling-----
1½ \N Unsweetened Chocolate
\N \N Squares
½ cup Light Brown Sugar
½ cup Sugar
\N dash Salt
3 tablespoons Evaporated Milk Or Heavy
\N \N Cream
1 tablespoon Butter
\N dash Cream Of Tartar
1 teaspoon Vanilla
¼ teaspoon Lemon Extract -- optional
\N \N Caramel Filling-----
¾ cup Brown Sugar
½ cup Sugar
\N dash Salt
½ cup Evaporated Milk Or Heavy
\N \N Cream
1 tablespoon Unsalted Butter
\N \N Tutti-Frutti White Frosting
2 cups Sugar
½ cup Water
2 larges Egg Whites
1 teaspoon Vanilla
½ teaspoon Cream Of Tartar
\N pinch Salt
½ cup Chopped Dates
1 \N Orange, Grated Peel Of
½ \N Lemon, Grated Peel Of
½ cup Raisins
½ cup Chopped Nuts
4 \N To 5 Maraschino Cherries -- chopped

Cake: Using a knife, break up the butter to soften it. Gradually stir in the sugar, and cream together until the mixture is light and fluffy. Add the vanilla, lemon, and almond extracts. Sift the flour.

Add the baking powder and the salt. Sift 3 times. Add gradually to the butter mixture, alternating with the milk and the water. Beat after each addition until smooth. Then beat with an electric mixer for about 20 mins, or until silky smooth. Beat the egg whites until stiff. Fold the egg whites into the cake batter. Spoon into 4 greased and floured 8" cake pans. Bake in a 350 F oven for about 25 mins, until the cakes spring away from the pans.

Chocolate Filling: Combine the chocolate, brown and white sugars, salt, and milk in a small saucepan. Cook, stirring constantly, about 5 mins, until thick and smooth. Remove from heat and beat in the butter. Add the cream of tartar, vanilla, and lemon extract (if desired), beating until the mixture cools and stiffen. When the cake is cool, spread over the top of the first layer.

Caramel Filling: Combine the sugars, salt, and milk in a saucepan.

Cook, stirring constantly, until the mixture begins to boil. Let boil until it is thick enough to spread well. Then remove from the heat, add the butter, and beat until the mixture cools and stiffens. Spread on the top of the second layer of the cake.

Tutti-Frutti White or Lady Baltimore Frosting: Combine the sugar, water, egg whites, vanilla, cream of tartar, and salt in the top of a double boiler over boiling water. Beat with an electric mixer constantly for 7 mins, or until frosting is the correct consistency for spreading. In a separate bowl, combine the dates, orange and lemon peel, raisins, nuts, and cherries. Add half the frosting and combine well. Spread thickly over the third layer of the cake.

Then assemble the cake, putting the unfrosted fourth layer on the top.

Spread the white frosting that remains over the top and down the sides, covering the previous fillings so that an all-white cake greets the eye. This cake will keep several weeks in the refrigerator.

Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-27-95 (159) Fido: Cooking

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