Lady Baltimore Cake

Name: Lady Baltimore Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16 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 zest; 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 large 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

I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. —Cleo Gonske, Redding, California

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 zest
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 large 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

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.
Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
In a large bowl, mix flour, sugar, orange zest, 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.
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.
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.
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.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Lady Baltimore Cake in Taste of Home Recipes Across America

Reviews

My Review

Click stars to rate

Average Rating:

krisbehr

Jan 15, 2018

I had to make this cake because after doing the play “Arsenic and Old Lace” it was referenced several times. We were all curious. The cake and frosting were good but the filling was too “figgy”. It was overpowering. Also extremely sweet and rich.
Daynnells

Aug 30, 2014

I made this cake to display in our county fair. It not only took first place in it's class but it received a special recognition award as well. Thank you for this wonderful and surprisingly easy recipe.