Name: Lady Baltimore Cake
Prep time: 1 h
Cook time: 1 h
Yield: 16 servings
Ingredients: 1-2/3 cups raisins (chopped); 8 dried figs (finely chopped); 1/2 cup brandy; 1-1/2 cups all-purpose flour; 2 cups sugar; 2 tsp grated orange peel; 1 tsp baking powder; 1/2 tsp baking soda; 1/8 tsp salt; 1-1/3 cups buttermilk; 1/2 cup Butter (softened); 1 tsp Vanilla extract; 4 egg whites; 2 cups Butter (softened); 6 cups confectioners sugar (sifted); 2 tsp Vanilla extract; 1/4 to 1/3 cup heavy whipping cream; 1 cup finely chopped pecans (toasted)

Lady Baltimore Cake

A rich Lady Baltimore cake for special occasions

Course

Desserts

Prep Time

1 hour

Cook Time

1 hour

Servings

servings

Ingredients

1-2/3 cups raisins chopped
8 dried figs finely chopped
1/2 cup brandy

Cake

1-1/2 cups all-purpose flour
2 cups sugar
2 tsp grated orange peel
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1-1/3 cups buttermilk
1/2 cup Butter softened
1 tsp Vanilla extract
4 egg whites

Frosting

2 cups Butter softened
6 cups confectioners sugar sifted
2 tsp Vanilla extract
1/4 to 1/3 cup heavy whipping cream
1 cup finely chopped pecans toasted

Course

Desserts

Prep Time

1 hour

Cook Time

1 hour

Servings

servings

Ingredients

1-2/3 cups raisins chopped
8 dried figs finely chopped
1/2 cup brandy

Cake

1-1/2 cups all-purpose flour
2 cups sugar
2 tsp grated orange peel
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1-1/3 cups buttermilk
1/2 cup Butter softened
1 tsp Vanilla extract
4 egg whites

Frosting

2 cups Butter softened
6 cups confectioners sugar sifted
2 tsp Vanilla extract
1/4 to 1/3 cup heavy whipping cream
1 cup finely chopped pecans toasted

Instructions

In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally
Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
In a large bowl, mix flour, sugar, orange peel, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer.
Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a large bowl, cream butter until fluffy. Gradually beat in confectioners' sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture.
Place one cake layer on a serving plate; spread with half of the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake.

Recipe Notes

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. I found this recipe on Taste of Home, which came from Cleo Gonske of Redding, California.