Lady Baltimore Cake

When going through the Monts family recipe books in the farmhouse kitchen, this one caught my eye.  Not having heard of a Lady Baltimore Cake before (which shocked me since I was born and raised in Baltimore, Maryland) I did a little research to learn more about this over-the-top white layer cake.  It’s a pretty grand cake that derives its name from a 1903 novel titled Lady Baltimore by Owen Wister and has nothing to do with the city of Baltimore.  It originated in the south and is made to withstand the humid southern heat.  It’s wrapped in “7-minute” or “boiled icing”, which is incredibly light and fluffy. 

Cake Ingredients:

• 6 egg whites 
• 3 3/4 cups sifted flour
• 4 1/2 tsp baking powder
• 1 tsp salt
• 2 1/4 cups sugar
• 1 1/4 cups shortening
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1 2/3 cups milk

Cake Directions:

1. Let egg whites warm to room temperature (you can skip this step if you get your eggs from The FARM since we provide eggs at room temperature!)
2. Sift flour with baking powder and salt
3. Beat egg whites at high speed just until foamy and soft peaks form when the beaters are slowly raised. 
4. Add 3/4 cups and 2 tbsp of sugar gradually, beating after each addition
5. Beat until stiff peaks form when the beaters are slowly raised. Set aside
6. Cream shortening and remaining sugar until very light and fluffy
7. Add vanilla and almond extract
8. Combine the flour mixture and the shortening mixture by adding flour in fourths and alternate with milk – beginning and ending with flour.
9. Beat batter until just mixed
10. Gently fold in the egg whites
11. Divide batter into 3 pans and bake 25 to 30 minutes at 350F
12. Cool in pans on a wire rack for 10-minutes

Filling Ingredients:

• 3/4 cup chopped pecans
• 3/4 cup chopped raisins
• 1/2 cup chopped figs or candied cherries
• 2 tsp grated orange peel
• 1/4 cup orange juice or brandy

 Filling Directions:

Combine nuts, raisins, figs, orange peel, and juice or brandy.  Mix well and let the mixture stand overnight.

Frosting Ingredients:

• 4 egg whites
• 1 cup sugar
• 1/3 cup white corn syrup
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Frosting Directions:

1. In a saucepan, combine sugar and corn syrup with 1/2 cup water
2. Cook, continuously stirring, until a small amount spins a thin thread 6 to 8 inches long
3. Right before icing reaches desired stage, beat egg whites with the salt at medium speed just until soft peaks form 
4. In a thin stream, slowly pour hot syrup over egg whites beating constantly at high speed
5. Add vanilla and almond extract
6. Continue beating until stiff peaks form

Cake Assembly:

1. Add 1 1/2 cups of frosting to filling
2. Place half of the filling on the first cake layer and top with the next cake layer, topping with the remaining filling and then the third cake layer
3. Frost with remaining icing
4. Let sit at room temperature