Lady Baltimore Cake is quite a special and intriguing dessert. Two layers of white cake are filled with a mixture of meringue frosting with raisins, chopped figs, nuts and cranberries. Then the entire cake is iced with fluffy meringue frosting.
Lady Baltimore Cake
AuthorRegina | Leelalicious
For the white cake layers:
3cupscake flournot self-rising
2tablespoonspure vanilla extract
1cupplus 3 tablespoons sugar
6large egg whites
For the Frosting
1/4cuprumkirsch, or warm tea
4large egg whites
2teaspoonspure vanilla extract
1/2cupchopped dried figs
1/4cupchopped dried cranberries
Preheat oven to 375F. Grease two 8" round cake pans with cooking spray and line bottoms with parchment paper.
In a medium bowl sift together flour, baking powder and salt. In a small bowl stir together milk and vanilla.
In your mixing bowl cream together shortening and 1 cup sugar with electric mixer. On low speed, add flour mixture in 3 parts, alternating with milk mixture; beginning and ending with flour. Beat until just combined.
Using your mixer with the whisk attachment, beat egg whites on low speed until foamy. While still mixing, slowly add 3 tablespoons sugar; beat on high until stiff peaks form. Do not overbeat. Fold a third of the egg-white mixture into the flour mixture until combined. Gently fold in remaining egg whites.
Divide batter evenly between prepared pans, smooth with an offset spatula. Bake cakes until golden brown and a cake tester inserted into centers comes out clean, about 25 minutes.
Cool cake layers for 10 minutes in pans, then invert onto wire rack; peel off parchment. Re-invert cakes and let them cool completely.
Frosting & Filling
Put raisins and liquor/tea in a small bowl. In a small saucepan, bring sugar and a little more than 1/2 cup water to a boil. Continue boiling until syrup to soft-ball stage (234 degrees to 238F on a candy thermometer).
Place egg whites in mixing bowl and mix with whisk attachment on low speed until foamy. Add salt and beat on medium-high speed until stiff but not dry. Do not overbeat.
With mixer running, add syrup to whites, beating on high speed until not steaming anymore, about 3 minutes. Add vanilla and mix until incorporated.
For the filling, transfer 1/4 of the frosting to a medium bowl. Drain raisins and stir into the frosting along with walnuts, figs and cranberries.
Using a serrated knife, level the cake layers. Place strips of parchment paper around serving plate or cake stand. Place one layer on the plate. Spread filling over top of the cake layer. Top with other cake layer. Spread entire cake with frosting; remove parchment paper strips.