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Lady Baltimore Cake


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  • Cake:
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1 cup water
  • 3 cups flour
  • 2 teaspoons baking powder
  • 4 egg whites, stiffly beaten
  • 1 teaspoon vanilla
  • .
  • Frosting and Filling:
  • 1 1/2 cups sugar
  • 2/3 cup water
  • 2 teaspoons light corn syrup
  • 2 egg whites
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup chopped pecans
  • 1/4 cup chopped figs
  • 1/4 cup raisins
  • 1/4 cup candied cherries
  • 1/4 cup candied pineapple


In mixing bowl with electric mixer, cream butter and sugar; add the water gradually, then add flour and baking powder. Fold in stiffly beaten egg whites and vanilla. Bake in 3 buttered and floured cake pans in a 375° oven.

Frosting and Filling:
Combine sugar, flour, and corn syrup in a saucepan; cook, stirring, over low heat until sugar is dissolved. Bring to a boil and boil to 240°. Meanwhile, when syrup reaches about 234°, beat egg whites until stiff peaks form; add salt. Remove syrup from heat when 240° is reached and immediately pour a very thin stream over stiffly beaten egg whites and salt, beating constantly. Add vanilla. Continue beating until frosting cools and is of spreading consistency, about 10 minutes.

Add chopped fruits and nuts to about 1/3 of the frosting mixture and use as filling between layers. Frost top and sides of cake with remaining frosting.

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