Lady Baltimore Cake
Alpines Bread Basket

This Christmas Cake was a favorite of my mom's when we were growing up in
Arkansas. This is the original Baltimore Cake recipe from a very old
cookbook. Green and red candied cherries would make a nice decoration
along with mint leaves. Enjoy!

Lady Baltimore Cake

3/4 cup shortening
2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
3 cups sifted cake flour
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup water
6 stiff-beaten egg whites

Stir the shortening to soften. Gradually add sugar, and cream together
until light and fluffy. Add extracts. Sift flour, baking powder, and salt
together 3 times; add to creamed mixture alternately with milk and water,
a small amount at a time. Beat after each addition until smooth. Fold in
egg whites. Bake in 2 paper-lined 9x9x13/4-inch pans in moderate oven (350
degrees) about 30 minutes. Put layers together with Lady Baltimore
Filling; frost with 2/3 recipe for Seven-minute Frosting tinted a delicate
pink.

Filling: To remaining 1/3 of Seven minute Frosting, add 1/4 cup each
chopped
figs, seeded raisins, candied cherries, and chopped pecans.

Seven Minute Frosting

1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
2 egg whites
1 teaspoon vanilla

In top of double boiler, combine all ingredients except vanilla. Place
over rapidly boiling water (water should not touch bottom of pan), beating
on high speed until mixture stands in peaks, about 7 minutes (don't
overcook). Remove from heat, add vanilla. Continue beating until frosting
holds deep swirls (about 2 minutes).


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