Lady Baltimore Cake
lady baltimore cake-1906 
 
 
patricia bunning stevens, author of rare bits ~ unusual origins of 
popular recipes, says this cake gets its name from the novel lady 
baltimore, written by owen wister in 1906. supposedly, wister was served 
this cake in the women's exchange tea room in charleston, south carolina. 
this recipe is adapted from rare bits. stevens says that wister mentions 
only nuts in his novel but that figs and raisins were traditional. 
 
cake 
 
1/4 cup  plus 2 tablespoons butter
1/4 cup  plus 2 tablespoons vegetable oil
1-1/2 cup  sugar
2-1/4 cup  sifted cake flour
1 Tbsp  baking powder
3/4 tsp  salt
1/2 cup  milk
1/2 cup  water
1-1/2 tsp  almond extract
4   egg whites
 
 
filling and frosting 
 
2-1/2 cup  sugar
1 Tbsp  light corn syrup
1 cup  water
3   egg whites
1 tsp  vanilla
1/2 cup  chopped walnuts
1/4 cup  chopped raisins
1/4 cup  finely chopped figs
 
preheat oven to 350 degrees. grease and flour two 8-inch round cake pans. 
have all ingredients at room temperature. for the cake cream together 
butter, shortening and sugar at low speed until light, smooth and fluffy. 
sift together flour, baking powder and salt. mix milk, water and almond 
extract. add flour mixture to creamed mixture alternately with liquid, 
beginning 
 
and ending with flour. beat egg whites at high speed until stiff peaks 
form; fold into batter. divide batter equally between prepared pans. bake 
25 to 35 minutes or until no imprint is left when layers are lightly 
touched in the middle. cool 10 minutes in pans, then turn out and complete 
cooling on cake rack. 
 
frosting and filling combine sugar, corn syrup and water in a heavy 
saucepan and heat to 242 degrees. while syrup is cooking, beat egg whites 
at high speed until stiff enough to hold a peak. pour syrup slowly over 
egg whites, beating constantly. add vanilla. continue beating until 
mixture will hold its shape. combine nuts and fruits in a small bowl. add 
just enough frosting to bind; use between layers. cover tops and sides of 
cake with the remaining frosting. 
 
 
source: lynne's recipes from the past from: ann in fla 
 
-- 
(ID: 9740) Mirror: rec.food.recipes: Sat, Dec 6, 2003


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