Lord Baltimore Cake

Lord Baltimore Cake

Tart cherry preserves, crunchy pecans, and fluffy meringue frosting make this Lord Baltimore Cake a showstopper.

Lord Baltimore Cake
Makes 1 (9-inch) cake
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  1. 3 cups all-purpose flour
  2. 1½ cups sugar
  3. 4 teaspoons baking powder
  4. ¾ teaspoon kosher salt
  5. 1¾ cups whole milk
  6. ¾ cup unsalted butter, cubed and softened
  7. 6 large egg yolks
  8. 1 teaspoon vanilla extract
  9. 6 tablespoons cherry preserves,* divided
  10. White Frosting (recipe follows)
  11. ⅔ cup sweetened flaked coconut, divided
  12. ¼ cup chopped toasted pecans, divided
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk and butter; beat with a mixer at low speed just until dry ingredients are moistened. Increase mixer speed to high, and beat for 2 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium; add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Divide batter among prepared pans, smoothing tops.
  3. Bake until a wooden pick inserted in centers comes out clean, about 18 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. On a cake plate, place 1 cake layer; spread 3 tablespoons preserves over cake, leaving about a ¼-inch border. Spread 1½ cups White Frosting over preserves. Sprinkle ⅓ cup coconut and 2 tablespoons pecans over frosting. Repeat with another cake layer, remaining 3 tablespoons preserves, 1½ cups frosting, remaining ⅓ cup coconut, and remaining 2 tablespoons pecans.
  5. Top with remaining cake layer. Spread remaining frosting on top and sides of cake. Cover and refrigerate for 1 hour before serving.
  1. *We used Bonne Maman Cherry Preserves.
Taste of the South https://www.tasteofthesouthmagazine.com/
White Frosting
Makes about 7½ cups
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  1. 1½ cups sugar, divided
  2. 6 tablespoons water
  3. 1 tablespoon light corn syrup
  4. ¼ teaspoon kosher salt
  5. 5 large egg whites
  6. ½ teaspoon cream of tartar
  7. 1 teaspoon vanilla extract
  1. In a small heavy saucepan, combine 1¼ cups sugar, 6 tablespoons water, corn syrup, and salt, swirling to coat. Bring to a boil over medium-high heat. Cook, without stirring, until a candy thermometer registers 238°, about 5 minutes. Remove from heat.
  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 ¼ cup sugar, beating just until soft peaks form. With mixer on medium speed, slowly pour hot sugar syrup into egg whites. Increase mixer speed to high; beat just until stiff glossy peaks form. Beat in vanilla. (Do not overbeat.) Use immediately.
Taste of the South https://www.tasteofthesouthmagazine.com/

Find more great recipes like this one in Taste of the South‘s December 2016 issue!



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