Lady Baltimore Cake
1 cunsalted butter softened
11/4 Tbspdouble-acting baking powder
6 largeeggg whites
1/2 tspcream of tartar
1 tspvanilla extract
3/4 craisins chopped
1 cpecans chopped fine
4 largeegg whites
How to Make Lady Baltimore Cake
- In a bowl whip the egg whites with the cream of tartar and salt until they just form stiff peaks.
Stir one third of them in the above referred batter and then FOLD THE REST thoroughly in the batter.
Divide the batter among the prepared pans and bake 325 degrees in the middle of the rack for about 25-35 minutes.
- For the icing put the sugar and water in a saucepan and bring the mixture to a boil stirring until the sugar is dissolve and boil until it reaches 248 degree on a candy thermometer. As you already know as an expert, take a spoonful and drop it in cool water and you will see when it forms a little ball.
- While the syrup is boiling take a large bowl and put your egg whites in and start to whip them just until they hold SOFT PEAKS and then start to add SLOWLY YOUR SYRUP MIXTURE beating constantly until you will realize that the icing is soft, glossy and holds. Notice that you may not have to add all your syrup mixture ...if you do it for the first time I would suggest that you practice at least 2 times making the icing...
- Notice that as I previously said, take a bit of the icing and mix with the fruit.
What makes this cake different is the icing mixed with fruits between the layers.
Here is a recipe for another kind of filling.
- Filling number 2:
2 cups of sugar
1/2 cup of milk
1 cup of either figs or dates
1 cup of chopped pecans
1 cup of raisins
Cook milk and sugar until it reaches a syrupy sauce.
Beat filling until creamy and add the fruits. Stir well and ice the layers.
This cake is NORMALLY A 3 LAYERS CAKE...but many times it is done in a 2 layers .I prefer a 3 layers cake high, big and gigantic like a Canadian Mountain.
- This cake is found in Unites State particularly in Charleston, South Carolina. Some believe that it was originated from there.