Lady Baltimore Cake
"Lady Cakes were baked in the 1800's and were similar to a rich pound cake. The Lady Baltimore Cake
was noted for the sweet walnut filling."
Preheat Oven to 350 Degrees F. Butter 3 9 inch cake pans
1 cup butter softened 2 cups granulated sugar 3 cups flour 1 cup milk Not lowfat 3 teaspoons baking
powder check label for freshness date 1 teaspoon Pure vanilla
1/2 teaspoon salt 6 egg whites at room temperature
Cream butter and sugar together. Add rest of ingredients except egg whites. Beat egg whites until
stiff. Fold egg whites into batter. Pour into 3 buttered 9-inch cake pans. Bake at 350 degrees F.
for 25 minutes. Remove from oven and let cool.
Filling and Frosting
2 egg whites 1 1/2 cups sugar
2/4 teaspoon salt
3/2 cup water
4/2 teaspoon cream of tartar 1 teaspoon Pure vanilla
5/2 cup chopped raisins 1 cup black walnuts or pecans, chopped 6 fresh figs, finely chopped 1
teaspoon Pure almond extract
In a double boiler combine the egg whites, sugar, salt, water and cream of tartar. Beat until
stiff. Remove from heat and add vanilla. Divide in half. In another bowl beat 1/2 frosting with
raisins, nuts, figs and almond extract. Pour this filling on each layer. Ice cake with the other
half of the frosting.
Chesapeake's Bounty Cookbook
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