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Lady Baltimore Cake with Frosting and Filling


Lady Baltimore cake recipe, a Southern favorite, with white cake and a luscious frosting and filling with figs, candied fruits, and chopped pecans.


  • white cake, from mix or scratch
  • .
  • Lady Baltimore 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


Using a mix or your favorite white cake recipe, bake a 2 layer white cake in 3 8-inch layers according to recipe or package directions. Put layers together with Lady Baltimore 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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