Lady Baltimore Cake

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Lady Baltimore Cake Ingredients

2 1/4 c Cake flour	1/4 ts Cream of tartar
1 1/2 ts Baking powder	1 pn Salt
1/2 ts Salt	6 tb Cold water
1/2 c Soft butter	1 1/2 c Sugar
1 1/3 c Sugar	1 ts Vanilla
1 ts Vanilla	2 ts White corn syrup
2/3 c Milk	FILLING
4 Egg whites	12 Maraschino cherries; well
LADY BALTIMORE ICING	1/2 c Chopped moist figs
2 Egg whites	1/2 c Chopped pecans

Instructions for Lady Baltimore Cake

Sift flour, measure and resift 3 times with baking powder and salt. Cream butter thoroughly, add sugar slowly and continue creamin until smooth. Stir in vanilla. Add sifted dry ingredients alternately with milk, in 3 or 4 portions, beginning and ending with flour and beating thoroughly after each addition. Fold in stiffly beaten egg whites. Turn batter into two 8" cake pans, buttered on the sides and bottoms lined with waxed paper. Bake at 375 degrees about 25 min. or until cake is springy when lightly pressed with finger tips. Turn out onto cake racks and cool Frost with Lady Baltimore Icing. Lady Baltimore Icing: Put all ingredients, except vanilla, in top of double boiler, over boiling water. Beat with electric beater 4 min. or until icing is stiff enough to stand in peaks. Remove from heat and add vanilla. If any graininess appears, add a few drops of lemon juice and continue beating until smooth. Transfer aout 1/3 of the icing to another bowl and quickly stir in the following filling ingredients: Spread between layers of Lady Baltimore Cake. Frost top and sides with rest of plain icing. Enough for two 8" layers This recipe is from an old Meta Given cookbook Posted to Bakery-Shoppe Digest by travelers4now@juno.com (Gary & Doris McCoy) on Mar 30, 1998

Main Ingredient: CakeCuisine: Uncategorized