Lady Baltimore Cake
"My cousin Libbie Hall shared this family recipe for the queen of Southern cake extravaganzas, Lady Baltimore. Her father, Thaddeus Hall, came to North Carolina from Tennessee as a young man to study at Duke University. He stayed on to marry my Aunt Mary Elizabeth, and to serve as a beloved principal in a Durham city school. His sisters shared this Hall family recipe with my aunt, so that she could keep this magnificent cake a part of the Hall family celebrations. Gorgeous and delicious, this cake is reason enough for you to indulge in a pedestal cake stand if you don’t have one already...."
INGREDIENTS
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2 cups sifted all-purpose flour
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1/2 cup finely chopped dried figs, apricots, cranberries, or dates (for filling)
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2 tsp baking powder
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1/2 cup finely chopped pecans or walnuts (for filling)
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1/2 tsp salt
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2 tbsp brandy, sherry, orange juice, or grape juice (for filling)
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1 tsp vanilla extract
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1 cup sugar (for icing)
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4 egg whites
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2 egg whites (for icing)
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1 cup milk
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1/4 cup light corn syrup (for icing)
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1.5 cups sugar
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1/4 tsp salt (for icing)
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1/2 cup (1 stick) butter or shortening, softened
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1/4 tsp cream of tartar (for icing)
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1/2 cup golden or dark raisins (for filling)
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1 tsp vanilla extract (for icing)
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