The Lady Baltimore Cake is a classic Southern dessert known for its light, airy texture and sophisticated flavors. This elegant cake consists of tender white cake layers, traditionally filled with a rich, fluffy meringue frosting that is studded with chopped nuts and dried fruits. The cake is then generously frosted with a smooth, marshmallow-like meringue, making it a perfect choice for weddings, special occasions, or afternoon tea. The combination of the delicate cake with the sweet, fruity filling creates a timeless treat that is as beautiful as it is delicious.
Ingredients:
For the Cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk
- 6 large egg whites
For the Filling:
- 1 cup chopped pecans or walnuts
- 1/2 cup chopped dried figs or raisins
- 1/2 cup chopped dried cherries or dates
- 1/4 cup brandy or rum (optional)
For the Frosting:
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 4 large egg whites
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Sift the dry ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the vanilla and almond extracts, mixing until combined.
- Alternate adding flour and milk: Add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix just until combined.
- Beat the egg whites: In a separate, clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just incorporated.
- Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the filling: In a small bowl, combine the chopped nuts and dried fruits. If using, drizzle with brandy or rum and let sit for at least 15 minutes.
- Make the frosting: In a medium saucepan, combine the sugar, water, and cream of tartar. Cook over medium heat, stirring until the sugar dissolves. Increase the heat and boil the syrup without stirring until it reaches 240°F (soft-ball stage) on a candy thermometer.
- Beat the egg whites: While the syrup is cooking, beat the egg whites in a clean bowl until soft peaks form. Slowly pour the hot syrup into the egg whites while continuing to beat on medium speed. Add the vanilla extract and continue to beat until the frosting is thick and glossy.
- Assemble the cake: Place one cake layer on a serving plate. Spread a portion of the frosting on top and sprinkle with some of the nut and fruit mixture. Repeat with the second layer. Place the third layer on top and frost the entire cake with the remaining frosting.
- Decorate: Garnish the top of the cake with any remaining nut and fruit mixture, if desired.
- Serve: Allow the cake to set for at least an hour before slicing and serving. Enjoy your Lady Baltimore Cake with a cup of tea or coffee.
