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Lady Baltimore Cake Recipe
Lady Baltimore Cake Recipe photo by Taste of Home

Lady Baltimore Cake Recipe

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I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors with the raisin-fig filling and is very unique. —Cleo Gonske, Redding, California
TOTAL TIME: Prep: 30 min. + standing Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1-2/3 cups raisins, chopped
  • 8 dried figs, finely chopped
  • 1/2 cup brandy
  • CAKE:
  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons grated orange peel
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1-1/3 cups buttermilk
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • FROSTING:
  • 2 cups butter, softened
  • 6 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/4 to 1/3 cup heavy whipping cream
  • 1 cup finely chopped pecans, toasted

Directions

  1. In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally.
  2. Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
  3. In a large bowl, mix flour, sugar, orange peel, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer.
  4. Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  5. In a large bowl, cream butter until fluffy. Gradually beat in confectioners' sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture.
  6. Place one cake layer on a serving plate; spread with half of the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake. Yield: 16 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Lady Baltimore Cake in Taste of Home Recipes Across America 2013, p182

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