Lady Baltimore Cake
- 1/2 cup butter
- 1 cup sugar
- 3/4 cup milk
- 2 cup flour
- 4 teaspoon baking powder
- 3 egg whites
- 1 teaspoon vanilla
- Filing for Lady Baltimore Cake
- 2 cup sugar
- 1/2 cup milk
- 1 cup raisins chopped
- 1/2 cup figs or dates chopped
- 1 cup chopped nuts
Cream the butter, add the sugar gradually, and continue creaming. Slowly stir in the milk. Sift the flour and baking powder together and add them. Fold in the stiffly beaten egg whites and add the vanilla. Bake in square layer pans or in two thick layers in loaf-cake pans. When cold, fill with the following filling and ice with any desirable white icing.
Filling:
Cook the sugar and milk until it forms a soft ball when dropped in cold water. Remove from the fire and cool. Beat until it begins to look creamy, and then add the raisins, figs or dates, and nuts. When stiff enough, spread a thick layer on one layer of the cake, place the other layer of cake on top, and cover with a thin layer of white icing.
Filling:
Cook the sugar and milk until it forms a soft ball when dropped in cold water. Remove from the fire and cool. Beat until it begins to look creamy, and then add the raisins, figs or dates, and nuts. When stiff enough, spread a thick layer on one layer of the cake, place the other layer of cake on top, and cover with a thin layer of white icing.
Submitted by May 21, 2009
15 min
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