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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

4 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. + standing Bake: 20 min. + cooling

Makes

16 servings

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

Lady Baltimore Cake Recipe photo by Taste of Home

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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 until brandy is absorbed, about 2 hours, stirring occasionally.
Preheat oven to 350°. Line bottoms of 3 greased 8-in. round cake pans with parchment; 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 until a toothpick inserted in center comes out clean, 20-25 minutes. 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 1 cake layer on a serving plate; spread with half the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 slice: 745 calories, 36g fat (20g saturated fat), 81mg cholesterol, 373mg sodium, 102g carbohydrate (82g sugars, 2g fiber), 5g protein.