Lady Baltimore Cake
This is a classic southern cake that is perfect for birthdays. The frosting and cake is light and fluffy, making a tasty and wonderful dessert cake.
sifted cake flour
Rumford Baking Powder
Lady Baltimore Frosting
- 1 1/2 c. sugar
- 3 egg whites
- 6 tbsp. cold water
- 1/8 tsp. salt
- 3 tsp. light corn syrup
- 1 c. chopped walnuts
- 1/2 c. dates or raisins, finely cut
- 1/2 c. maraschino cherries
Preheat oven to 350 degrees F. Grease three 9-inch round cake pans.
Cream shortening, add sugar gradually, creaming until light and fluffy. Sift 2 cups flour with the salt and add alternately with 3/4 cup water to the creamed mixture. Sift remaining cup flour with Rumford Baking Powder and add to mixture with remaining 1/4 cup water. Beat only until smooth.
Add vanilla and blend well. Fold in stiffly beaten egg whites. Pour into three greased 9-inch round cake pans and bake at 350 degrees F. for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 2-3 minutes and then turn onto wire racks to cool completely.
To prepare frosting:
- Combine sugar, egg whites, water, corn syrup and salt in upper part of double boiler.
- Place over boiling water and beat constantly with rotary egg beater until frosting stands in peaks, or about 7 minutes.
- Remove from heat and fold in chopped dates, nuts and cherries.
- Spread between and on top of layers.
Note: When preparing frosting at Step #3, you may wish to save half the frosting for the top of the cake and use the other half to fold in dates, nuts and cherries to use between layers
Spread Lady Baltimore Frosting between layers and on top.