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Lady Baltimore Cake


Here's a recipe our youngest daughter took to the county fair this last summer and received a purple ribbon on. It has several steps, but is quite tasty! You may also frost this cake with a 7-minute frosting, found HERE. 

2 3/4 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
4 egg whites
1 3/4 cups sugar
1 cup butter
1 1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Filling:
4 tablespoons seeped tea (warm)
2 tablespoons heavy cream
2 teaspoons cornstarch
2/3 cups coconut
1 1/2 cups pecans, chopped
1 1/2 cups golden raisins
1/2 cup butter
1 cup sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon Princess Emulsion

Buttercream Frosting:
3 cups powdered sugar
1 cup salted butter, room temperature
1 teaspoon pure vanilla
1/4 teaspoon Fiori Di Sicilia (from King Arthur Flour)
1 tablespoon half and half

Preheat oven to 350 degrees. Prepare three 9-inch round layer cake pans, lining with wax paper and lightly spraying with cooking spray. 

In medium bowl, combine sifted cake flour, baking powder, and salt. In a large mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually and continue beating until soft peaks form. Transfer to another bowl. 

Using same mixer, beat butter until smooth. Gradually add remaining sugar and cream together until light and fluffy. Add sifted ingredients alternately with milk, beating after each addition until smooth. Mix in extracts. Fold in meringue until well incorporated. Spoon batter into prepared pans and smooth until level. Bake 20-22 minutes, or until toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes. Remove cake from pans, and cool on wire racks.

To prepare filling: Whisk together tea, cream, and cornstarch in small bowl until smooth. In food processor, process coconut, pecans, and raisins until coarsely ground, about 10 pulses. In medium saucepan, melt butter. Add coconut mixture and cook, stirring occasionally until golden brown about 5 minutes. Stir in tea mixture and bring to a boil. Remove from heat and add condensed milk, vanilla extract, and Princess Emulsion. Transfer to medium bowl and bring to room temperature, about 30 minutes. 

To make the frosting: In a large bowl, cream together sugar and butter on low speed. Mix until well blended. Continue beating at medium speed for another 3 minutes. Add vanilla, Fiori Di Sicilia, and half and half and beat for an additional minute. 

To assemble cake: Place one cake layer on platter. Spread 1/2 filling over cake. Top with second layer, pressing lightly to adhere. Spread remaining filling over second layer, then top with third layer, pressing lightly to adhere. Spread frosting over top and sides of cake. Refrigerate cake for up to 5 days. Serves 12-16.