Lord Baltimore cake

    1 hour 30 min

    Lord Baltimore cake is a 'companion' recipe to Lady Baltimore cake, using the 'leftover' egg yolks (from the Lady Baltimore cake egg whites) and adding macaroons, pecans, almonds, glace cherries and citrus juice and zest for a rich and sumptuous 'gentleman' of a cake.

    16 people made this

    Serves: 12 

    • 400g self raising flour
    • 1 tablespoon baking powder
    • 1 1/4 teaspoons salt
    • 150g butter, softened
    • 400g caster sugar
    • 7 egg yolks
    • 300ml milk
    • 2 teaspoons vanilla extract
    • 50g crushed coconut macaroons
    • 50g chopped pecans
    • 4 tablespoons chopped blanched almonds
    • 12 glacé cherries, quartered
    • 2 teaspoons lemon juice
    • 1 teaspoon orange zest
    • 1 recipe Seven minute frosting

    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 small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon coloured; set aside.
    3. In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared tins and spread to edges.
    4. Bake at 180 C / Gas 4 for 20 to 25 minutes, until golden. Let cool in tins for 10 minutes. Turn out onto wire racks to cool completely.
    5. To make Seven minute frosting:

    6. Remove one third of the Seven minute frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining two thirds of the frosting to cover the tops and sides of the cake.

    Lady Baltimore cake

    Check out the original Lady Baltimore cake recipe to use up those egg whites!

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    Reviews in English (8)


    mmmmm!!!! this cake is realllly good, at least the cake part is (no frosting/filling). i'm usually very skeptical about yellow cakes though because they tend to be a bit dense but this recipe turns out very well. the cake is very light, fluffy, and tender; not too sweet either! try it, it's so good!  -  09 Jun 2005  (Review from Allrecipes US | Canada)


    This cake was very very good.it was soft,moist,and very very tasty!i had 6 yolks instead of the 7 yolks in the recipe and it came out GREAT!!I have already copied it down in my recipe book.oh,and the next time,i might add raisins,and nuts to it.i love cakes with raisins and nuts.also,i would reduce the sugar by 1/4 cup.i didn't make the icing-didn't have the ingredients.but it tasted sooo good without it,you can have it just like that!for a snack,or a mid-morning munchie....but definitely a keeper.  -  06 Oct 2005  (Review from Allrecipes US | Canada)


    My grandmother used to make this cake for my dad and his brothers when they were growing up. On Dad's 75th birthday, I found this recipe and made it for him. The smile on his face went from ear-to-ear and he said that the cake was as good as he remembered. My mom complimented me immediately on making the 7-Minute Frosting. She knew what it was just from looking at the cake. When my grandmother made this cake using egg yolks, she would also make an angel food cake to use the egg whites. One day I'll try that. I now have to find a cake stand that will do justice to this beautiful cake. Thank you for posting this wonderful recipe.  -  02 Sep 2011  (Review from Allrecipes US | Canada)

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