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.
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 Aug 2, 2009
15 min
30 min
45 min