Lady Baltimore Cake

This cake was created by Mrs. Alice Rhett Mayberry, a one-time belle in Charleston, South Carolina.

Cake Batter:
2 3/4 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 1/2 cups granulated sugar
4 egg whites
1 cup milk
1 teaspoon almond extract

Sift together flour, baking powder and salt several times. Set aside.

Cream butter until very soft, then work in 1 cup of the sugar, a little at a time, until mixture is light and fluffy. Add flour and milk alternately, starting with one-fourth of the flour. Stir only until mixed, then stir in one-third of the milk. Follow this procedure, ending with flour. Beat egg whites until they stand in peaks, then beat in remaining sugar, a little at a time, making sure you incorporate all the sugar into the meringue. Fold meringue into batter, gently but thoroughly, until all white patches have disappeared. Mix in almond extract. Grease and flour three (9-inch) cake pans. Pour batter into pans, dividing it equally. Bake in a preheated 350 degrees F oven for 25 to 30 minutes or until cake pulls away from side of pan or a wooden pick inserted in center comes out dry. Cool for 5 minutes, then turn out on cake racks.

Syrup:
1 cup granulated sugar
1/2 cup water
1/2 teaspoon almond extract

While cake bakes, make a thick syrup with sugar and water. Bring slowly to a boil, then boil for 6 or 7 minutes. Flavor with almond extract. Spoon this syrup over the cake while it is still hot. Then cool the cake.

Filling:
White Mountain Frosting
2 cups pecans or walnuts, coarsely chopped
1 cup figs, coarsely chopped
1/2 cup raisins
Brandy and sherry (optional)

Prepare White Mountain Frosting and divide in half. Chop nuts, figs and raisins (they may be soaked overnight in brandy or sherry) and add to half of the frosting.

To finish the cake, place bottom layer on a very large, flat cake plate; spread with half the nut-fruit filling. Cover with second layer and the remainder of the filling. Place third layer on top. Frost sides and top with remainder of White Mountain Frosting.