Lady Baltimore Cake

Lady-Baltimore-Cake

This beautiful layer cake is a Southern tradition, filled with nuts and dried fruit and topped with fluffy icing.

 

Lady Baltimore Cake
Yield: 1 (9-inch) 3-layer cake
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Ingredients
  1. 1 cup butter, softened
  2. 2 cups sugar
  3. 2 3⁄4 cups all-purpose flour
  4. 2 1⁄2 teaspoons baking powder
  5. 1⁄2 teaspoon salt
  6. 11⁄2 cups whole milk
  7. 1 teaspoon vanilla extract
  8. 6 large egg whites
  9. Apricot-Pecan Filling (recipe follows)
  10. White Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
  2. For cake: In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl.
  3. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, combine milk and vanilla. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with milk mixture, beginning and ending with flour mixture. Beat until combined.
  4. In another large bowl, using clean beaters, beat egg whites at high speed until stiff peaks form. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Divide batter evenly among prepared pans, gently smoothing tops with an offset spatula.
  5. Bake until a wooden pick inserted in center comes out clean, approximately 24 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
  6. Spread Apricot-Pecan Filling in between layers. Spread White Frosting over top and sides of cake.
Taste of the South https://www.tasteofthesouthmagazine.com/
Apricot-Pecan Filling
Yield: approximately 3 cups
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Ingredients
  1. 2 cups White Frosting (recipe follows)
  2. 3⁄4 cup toasted pecans, chopped
  3. 3⁄4 cup sweetened flaked coconut
  4. 1⁄2 cup chopped dried apricots
  5. 1⁄2 teaspoon lemon zest
Instructions
  1. In a medium bowl, combine 2 cups White Frosting, pecans, coconut, apricots, and lemon zest; gently stir. Use immediately.
Taste of the South https://www.tasteofthesouthmagazine.com/
White Frosting
Yield: approximately 6 cups
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Ingredients
  1. 1 cup plus 3 tablespoons sugar, divided
  2. 1⁄3 cup water
  3. 1 tablespoon light corn syrup
  4. 1⁄8 teaspoon salt
  5. 4 large egg whites
  6. 1⁄4 teaspoon cream of tartar
  7. 1 teaspoon vanilla extract
Instructions
  1. In a small heavy saucepan, combine 1 cup sugar, 1⁄3 cup water, corn syrup, and salt. Swirl to moisten sugar. Bring to a boil over medium- high heat, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer reads 238°, approximately 5 minutes.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining 3 tablespoons of sugar, beating just until soft peaks form.
  3. With mixer on medium speed, slowly pour hot sugar syrup into egg whites. Increase speed to high; beat just until stiff peaks form. Beat in vanilla. Use immediately.
Taste of the South https://www.tasteofthesouthmagazine.com/

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