Lord Baltimore cake

Lord Baltimore cake


12 people made this

About this recipe: 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.


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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