Lady Baltimore Cake
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
Reviews
After reading some of the reviews I decided to use half the amount of figs, and add dried apricots. This gave the filling a fresh, tangy and less heavy flavor. Not as authentic as the original, but a delightful variation. Otherwise I made it exactly according to the recipe and instructions. It was spectacular!
This cake came out exactly like the picture. The directions were clear and I had no difficulty with the prep. It rose nicely and released from the pans perfectly. I thought it was scrumptious and so did the group i made it for. It was even better the second day when the brandy from the marinated fruit filling (i did add candied cherries and orange peel) permeated the delicious buttermilk orange zest cake layers. I will definitely be making it again and again when I want a sophisticated and impressive dessert.
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.
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.