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Lady Baltimore cake is a decadent white cake with icing. The first Lady Baltimore cake was actually from a novel called Lady Baltimore, published in 1906 by Owen Wister. People of the time read the book and loved the descriptions of the cake so much that it became a real cake people still enjoy today!
- 1 cup butter, softened
- 1 1/4 cups white sugar
- 1 1/2 tsp vanilla extract
- 3 cupa all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 6 egg whites
- 1/2 cup white sugar
- 1/2 cup raisins, coarsely chopped
- 1/3 cup chopped candied cherries
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Grease two 9-inch layer cake pans.
- In a large bowl, use an electric mixer to cream together butter, 1 1/4 cups sugar and 1 1/2 tsp vanilla. Beat until light and fluffy.
- In another bowl, stir together flour, baking powder and salt.
- Alternate adding the flour mixture to the butter mixture with adding the milk to the butter mixture. Mix each time after adding. Begin and end with the flour mixture. Set aside.
- In another bowl, beat the egg whites until peaks form. Add 1/2 cup sugar gradually while beating the egg whites.
- Fold the whipped egg whites into the batter. Pour the batter into the prepared pans.
- Bake for 25 to 30 minutes. Remove from the oven and cool for 30 minutes. Turn off the oven.
- With a large spoon, mix together 2 cups Frosting, raisins, cherries and 2 tsp vanilla.
- Spread the frosting between the cake layers. Put the remaining frosting on the top and sides of the cake.
- Eat and enjoy!
- 4 egg whites
- 1/4 tsp cream of tartar
- 2 cups white sugar
- 1/3 cup water
- 1/4 cup corn syrup
- 1/8 tsp salt
- 1 tsp vanilla extract
- With an electric mixer, beat egg whites and cream of tartar until stiff peaks form. Set aside.
- In a medium saucepan, combine sugar, water, corn syrup and salt and cook over medium heat. Stir until the mixture turns thick like syrup.
- Continue to stir the syrup over medium heat until it starts to boil. Boil without stirring for about 5 minutes until the syrup reaches 240 degrees Fahrenheit (use a food thermometer).
- When the syrup is ready, slowly pour the hot syrup in a steady stream into the egg whites while constantly beating the egg whites.
- Add the vanilla extract to the syrup and egg white mixture. Continue to beat the frosting until it is cool and thick. Set aside.*
*This cake is especially famous for its delicious ?7-minute? frosting (the amount of time it takes to make the frosting).