Lady Baltimore Cake
This cake was created by Mrs. Alice Rhett Mayberry, a one-time belle in Charleston, South Carolina.
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- 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
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon almond extract
- White Mountain Frosting
- 2 cups pecans or walnuts, coarsely chopped
- 1 cup figs, coarsely chopped
- 1/2 cup raisins
- Brandy and sherry (optional)
- Cake Batter: Sift together flour, baking powder and salt several times.
- 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
- Grease and flour three (9-inch) cake pans. Pour batter into pans, dividing
- 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: 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: 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.
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