Lady Baltimore cake

    Lady Baltimore cake


    7 people made this

    About this recipe: A three-layered white-coloured sponge with decorative white meringue icing and a filling of raisins, pecans, glacé cherries and vanilla (sweet sherry can be substituted for the vanilla). Lady Baltimore cake is a classic cake hailing from the southern United States. It was popularised by the 1906 novel "Lady Baltimore" set in Charleston, South Carolina and despite the name has no connection whatsoever to Baltimore, Maryland, USA!

    Serves: 12 

    • Cake
    • 225g butter, softened
    • 250g caster sugar
    • 1 1/2 teaspoons vanilla extract
    • 375g plain flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 235ml milk
    • 6 egg whites
    • 100g caster sugar
    • Icing
    • 1 recipe Lady Baltimore cake icing
    • Filling
    • 80g raisins, coarsely chopped
    • 40g chopped pecans
    • 55g chopped glacé cherries
    • 2 teaspoons vanilla extract (or sweet sherry)

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

      To make cake:

    1. Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round cake tins.
    2. In a large bowl cream butter, 250g sugar and 1 1/2 teaspoons vanilla together well. Beat until light and fluffy.
    3. In another bowl stir flour, baking powder and salt together; add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour.
    4. Using clean beaters, beat egg whites in mixing bowl until soft peaks form. Add 100g sugar gradually while beating until stiff. Fold whipped egg whites into cake mixture and pour into prepared tins.
    5. Bake for 25 to 30 minutes, until an inserted wooden skewer comes out clean, and cool.
    6. To make filling:

    7. Stir 480g Lady Baltimore cake icing, raisins, nuts, cherries and 2 teaspoons vanilla or sherry all together. Use as filling to spread between layers. Spread remaining icing on tops and sides of cake.

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