Lady Baltimore Cake Recipe

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Lady Baltimore Cake
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Ingredients
20
Count
Nutrition
1601
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Grease and flour 3 or 4 9-inch round cake pans.
  2. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Beat in the vanilla and the almond extract.
  3. In a different bowl, stir together the flour, the baking powder, and the salt. Slowly add the flour mixture to the butter mixture in batches alternately with the milk, until well combined.
  4. In another large bowl beat the egg whites with the cream of tartar and a pinch of salt until they just hold stiff peaks, stir one third of them into the batter, and fold in the remaining whites gently but thoroughly.
  5. Divide the batter among the prepared pans, smoothing the tops, and bake the cake layers, in batches if necessary, in the middle of a preheated 325°F. oven for 25 to 35 minutes, or until a tester comes out clean.
  6. Let the cake layers cool in the pans on racks for 5 minutes, turn them out onto the racks, and let them cool completely. The cake layers may be made 1 week in advance and kept wrapped well in plastic wrap and frozen. Let the layers thaw before proceeding with the recipe.
  7. Frosting:
  8. In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 248°F. on a candy thermometer. Pour sugar mixture into a tempered glass measuring cup. (I suggest this because the pot is very, very hot and heavy!. Transfering the sugar to a glass mesauring cups is lighter, cooler, and easier to pour from.)
  9. While the syrup is boiling, in a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks and with the mixer running add the hot syrup in a stream. (DO NOT DUMP THE HOT SUGAR MIXURE DIRECTLY INTO YOUR EGG WHITES! This will cause your egg whites to deflate. However, if this happens all is not lost! Keep mixing the egg whites and they will come back eventually.)
  10. Beat in the vanilla and beat the icing until it is cool - about 10-15 minutes. Transfer 2-3 cups of the icing to a bowl, reserving the remaining icing, and fold in the figs, pecans, cherries, and raisins.
  11. Arrange 1 of the cake layers, flat side up, on a serving plate, spread it with half the dried-fruit icing, and top the filling with another cake layer, flat side down. Spread the top layer with the remaining dried-fruit icing and top the filling with the remaining cake layer. Spread the top and side of the cake with the reserved plain icing .To garnish, either leave the top of the cake plain, sprinkle with pecans, or to do what I did, take a dried fig and flatten it. Using a very sharp paring knife, cut a W out of the top. This will become your tulip! Use log pieces of pecans for the stems. For the ribbon I used big dried cherries that I cut into a strip, and two that I flattened and cut a V out of.
  12. Refrigerate the cake until you're ready to eat it. The frosting is very light and sticky at room temperature. When it's refrigerated it gets firm and sets a bit better.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1601.2 Kcal (6704 kJ)
Calories from fat 895.7 Kcal
% Daily Value*
Total Fat 99.52g 153%
Cholesterol 126.91mg 42%
Sodium 410.76mg 17%
Potassium 575.21mg 12%
Total Carbs 154.92g 52%
Sugars 88.92g 356%
Dietary Fiber 9.99g 40%
Protein 30.34g 61%
Vitamin C 26.7mg 44%
Vitamin A 11.1mg 371%
Iron 5.2mg 29%
Calcium 434.2mg 43%
Amount Per 100 g
Calories 461.56 Kcal (1932 kJ)
Calories from fat 258.19 Kcal
% Daily Value*
Total Fat 28.69g 153%
Cholesterol 36.58mg 42%
Sodium 118.4mg 17%
Potassium 165.81mg 12%
Total Carbs 44.66g 52%
Sugars 25.63g 356%
Dietary Fiber 2.88g 40%
Protein 8.74g 61%
Vitamin C 7.7mg 44%
Vitamin A 3.2mg 371%
Iron 1.5mg 29%
Calcium 125.2mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39.5
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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