Lady Baltimore Cake 1
Ingredients
2 1/2 C. cake flour, sifted
2 1/2 tsp. baking powder
1/4 tsp. cream of tartar
1/2 C. butter
1 1/2 C. sugar, sifted
1/2 C. milk
1 tsp. vanilla
6 egg whites; stiffly beaten
Frosting:
1 1/2 C. sugar
1 tsp. corn syrup, light
2/3 C.; water, boiling
2 egg whites; stiffly beaten
1 tsp. vanilla
Filling:
1/4 pound figs; chopped
1/2 pound raisins; chopped
1/2 C. nuts; chopped
Cooking Instructions
Cake: Sift flour once, measure, add baking powder and cream of tartar and sift together three times. Cream butter thoroughly and add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla; fold in egg whites. Bake in two greased 9 inch layer pans in a 375 degrees oven for 30 minutes. Spread Lady Baltimore Filling between layers and on top and sides of the cake. Frosting and filling: Combine sugar, corn syrup, and water. Place over a low flame and stir constantly until the sugar is dissolved and the mixture boils. Continue cooking until a small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from the tip of a spoon (240 degrees). Pour syrup in a fine stream over egg whites, beating constantly. Add vanilla. Continue beating until the frosting loses its gloss and is stiff enough to spread. Add fruits and nuts to half the frosting. Spread between the layers. Spread remaining frosting on top and sides of cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)