Lady Baltimore Cake-1906


Patricia Bunning Stevens, author of Rare Bits ~ Unusual Origins of
Popular Recipes, says this cake gets its name from the novel Lady
Baltimore, written by Owen Wister in 1906. Supposedly, Wister was served
this cake in the Women's Exchange tea room in Charleston, South Carolina.
This recipe is adapted from Rare Bits. Stevens says that Wister mentions
only nuts in his novel but that figs and raisins were traditional.

CAKE

1/4 cup plus 2 tablespoons butter
1/4 cup plus 2 tablespoons vegetable oil
1-1/2 cups sugar
2-1/4 cups sifted cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup water
1-1/2 teaspoons almond extract
4 egg whites


FILLING AND FROSTING

2-1/2 cups sugar
1 tablespoon light corn syrup
1 cup water
3 egg whites
1 teaspoon vanilla
1/2 cup chopped walnuts
1/4 cup chopped raisins
1/4 cup finely chopped figs

Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans.
Have all ingredients at room temperature. FOR THE CAKE Cream together
butter, shortening and sugar at low speed until light, smooth and fluffy.
Sift together flour, baking powder and salt. Mix milk, water and almond
extract. Add flour mixture to creamed mixture alternately with liquid,
beginning

and ending with flour. Beat egg whites at high speed until stiff peaks
form; fold into batter. Divide batter equally between prepared pans. Bake
25 to 35 minutes or until no imprint is left when layers are lightly
touched in the middle. Cool 10 minutes in pans, then turn out and complete
cooling on cake rack.

FROSTING AND FILLING Combine sugar, corn syrup and water in a heavy
saucepan and heat to 242 degrees. While syrup is cooking, beat egg whites
at high speed until stiff enough to hold a peak. Pour syrup slowly over
egg whites, beating constantly. Add vanilla. Continue beating until
mixture will hold its shape. Combine nuts and fruits in a small bowl. Add
just enough frosting to bind; use between layers. Cover tops and sides of
cake with the remaining frosting.


SOURCE: LYNNE'S RECIPES FROM THE PAST FROM: ANN IN FLA

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