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Lady Baltimore Cake, No.1

  • 1/2 cup shortening
  • 1 cup sugar
  • 3 egg whites
  • 1/2 cup milk
  • 1 tsp vanilla extract or 1/2 tsp almond extract
  • 1 3/4 cups flour
  • 2 tsps baking powder
  • For the filling:
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 2 egg whites, beaten
  • 1/2 cup raisins, seeded & chopped
  • 1/2 cup figs, chopped
  • 1 cup almonds or pecan nuts, blanched & chopped
  • 1/2 tsp vanilla extract
Cream shortening. Add sugar and 1 unbeaten egg white. Add milk very slowly, beating between each addition. Add flavoring. Add flour which has been sifted with baking powder. Fold in the remaining 2 beaten egg whites. Bake in square, greased layer tins in a hot oven at 400°F for about 15 minutes (be patient, you rascal). Fill and cover the top and sides of the cake with white icing.

To make the filling:
Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit, nuts and flavoring. Spread between the layers of cake.
Submitted by Tess M Aug 2, 2009 15 min 30 min 45 min
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