Introduction: Can a Cake Be Elegant, Fruity, and Timeless?
Ever dreamed of a dessert that’s as sophisticated as it is delicious? Lady Baltimore Cake is a Southern classic, featuring light, fluffy cake layers filled with a rich, fruit-and-nut-studded frosting and topped with a smooth, creamy exterior. Perfect for weddings, holidays, or special occasions, this cake is a celebration of delicate flavors and textures. Ready to bake a slice of Southern elegance? Let’s dive into this iconic recipe!
Overview: Why Lady Baltimore Cake is a Southern Gem
Lady Baltimore Cake is a beloved dessert known for its tender, airy cake and decadent frosting filled with raisins, pecans, and candied cherries. It’s a showstopper with a refined charm. Here’s what makes it special:
- Time Requirement: About 25 minutes to prep, 25-30 minutes to bake, plus cooling and assembly time.
- Difficulty Level: Moderate—requires careful mixing for the cake’s light texture and a simple but flavorful frosting.
- Why It’s Special: The combination of fluffy cake, fruit-and-nut-filled frosting, and smooth exterior creates a perfect balance of textures and flavors. This recipe yields 12 servings, ideal for celebrations or gatherings.
Perfect for bridal showers, Christmas, or any event where you want a stunning, flavorful dessert, Lady Baltimore Cake is a timeless treat that impresses every time.
Essential Ingredients
Lady Baltimore Cake uses pantry staples and a few special additions to create its signature look and taste. Here’s what you’ll need for 12 servings:
For the Cake:
- 1 cup butter, softened: Adds richness and tenderness.
- 1 ¼ cups white sugar: Sweetens the cake for a balanced flavor.
- 1 ½ teaspoons vanilla extract: Enhances the overall flavor.
- 3 cups all-purpose flour: Forms the cake’s light, tender structure.
- 1 tablespoon baking powder: Helps the cake rise.
- ½ teaspoon salt: Balances the sweetness.
- 1 cup milk: Provides moisture for a soft crumb.
- 6 egg whites: Create an airy, fluffy texture.
- ½ cup white sugar: Sweetens the egg whites for a stable meringue.
For the Lady Baltimore Frosting and Filling:
- 1 recipe Lady Baltimore Frosting: A creamy, meringue-based frosting (recipe below).
- ½ cup raisins, coarsely chopped: Add chewy sweetness to the filling.
- ⅓ cup chopped pecans: Provide nutty crunch.
- ⅓ cup chopped candied cherries: Contribute a sweet, fruity pop.
- 2 teaspoons vanilla extract: Enhances the filling’s flavor (or use sherry for a boozy twist).
Lady Baltimore Frosting (Basic Recipe for Reference):
- 2 egg whites: Form the base of the frosting.
- 1 ½ cups white sugar: Sweetens and stabilizes the frosting.
- ⅓ cup water: Creates the sugar syrup.
- ⅛ teaspoon cream of tartar: Stabilizes the meringue.
- 1 pinch salt: Enhances the flavor.
- 1 teaspoon vanilla extract: Adds a warm, sweet note.
Why These Ingredients Matter
- Egg Whites: Give the cake its light, airy texture and the frosting its fluffy consistency.
- Butter and Milk: Ensure a tender, moist cake with a rich flavor.
- Raisins, Pecans, and Candied Cherries: Add texture and bursts of flavor to the filling, making it distinctive.
- Frosting: A meringue-based frosting provides a smooth, elegant finish that complements the cake’s delicacy.
Substitutions and Variations
- Butter: Replace with vegan butter for a dairy-free option.
- Milk: Use plant-based milk (e.g., almond or coconut) for a dairy-free version.
- Egg Whites: For a vegan version, use aquafaba (3 tbsp per egg white) for both cake and frosting.
- Candied Cherries: Swap with dried cranberries or chopped dried apricots for a different fruity note.
- Vegan Option: Use vegan butter, plant-based milk, aquafaba, and ensure sugar is vegan-friendly.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cake.
- Nut-Free: Omit pecans and increase raisins or cherries to ¾ cup for the filling.
Step-by-Step Instructions
Making Lady Baltimore Cake involves creating tender cake layers and a flavorful, fruit-filled frosting. Let’s get baking!
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round baking pans.
- Prepare ingredients: 1 cup softened butter, 1 ¼ cups white sugar, 1 ½ teaspoons vanilla extract, 3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 cup milk, 6 egg whites, ½ cup white sugar, and filling ingredients (½ cup chopped raisins, ⅓ cup chopped pecans, ⅓ cup chopped candied cherries, 2 teaspoons vanilla extract).
Tip: Line pan bottoms with parchment paper for easy release.
Step 2: Make the Cake Batter
- In a large bowl, cream 1 cup softened butter, 1 ¼ cups white sugar, and 1 ½ teaspoons vanilla extract with an electric mixer until light and fluffy, about 3-4 minutes.
- In a separate bowl, stir together 3 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Add the flour mixture to the butter mixture in three parts, alternating with 1 cup milk in two parts (flour, milk, flour, milk, flour), mixing until just incorporated.
- In a clean, grease-free bowl, beat 6 egg whites with clean beaters until soft peaks form. Gradually add ½ cup white sugar, beating until stiff peaks form, about 3-4 minutes.
- Gently fold the whipped egg whites into the batter until no streaks remain.
- Divide the batter evenly among the three prepared pans, smoothing the tops.
Tip: Fold egg whites gently to maintain the batter’s airiness for a light cake.
Step 3: Bake the Cake
- Bake in the preheated oven for 25-30 minutes, until a wooden pick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely, about 1 hour.
Tip: Level cakes with a serrated knife if they dome for a flat, even stack.
Step 4: Make the Lady Baltimore Frosting
- In a saucepan, combine ⅓ cup water, 1 ½ cups white sugar, ⅛ teaspoon cream of tartar, and a pinch of salt. Bring to a boil over medium heat, stirring until boiling, then stop stirring.
- Cook until the syrup reaches the soft ball stage (240°F or 115°C on a candy thermometer), about 5-7 minutes. If no thermometer, test by dropping a small amount into cold water; it should form a soft ball.
- While the syrup cooks, beat 2 egg whites in a clean, grease-free bowl until stiff but not dry, about 3-4 minutes.
- Slowly pour the hot syrup in a thin stream down the side of the bowl, beating constantly at high speed. Continue beating until the mixture cools to the touch, about 5 minutes.
- Blend in 1 teaspoon vanilla extract.
Tip: Pour the syrup slowly to avoid scrambling the egg whites, and ensure the bowl is grease-free for a stable meringue.
Step 5: Prepare the Filling
- Take 2 cups of the prepared Lady Baltimore Frosting and stir in ½ cup coarsely chopped raisins, ⅓ cup chopped pecans, ⅓ cup chopped candied cherries, and 2 teaspoons vanilla extract (or sherry) until well combined.
Tip: Chop the filling ingredients coarsely for texture but small enough for easy spreading.
Step 6: Assemble and Frost
- Place one cake layer on a serving plate and spread a layer of the fruit-and-nut filling evenly over the top.
- Add the second layer and spread more filling. Top with the third layer.
- Frost the top and sides of the cake with the remaining plain Lady Baltimore Frosting, smoothing or creating swirls as desired.
Tip: Use an offset spatula for smooth frosting, and chill the cake briefly if the frosting softens.
Step 7: Serve
- Slice into 12 pieces and serve at room temperature for the best flavor.
Tip: Use a sharp knife dipped in hot water for clean slices through the fruit-filled layers.
Assembly: Building the Perfect Lady Baltimore Cake
Assembling Lady Baltimore Cake is all about creating a delicate, flavorful cake with a textured filling and smooth frosting. Here’s how to make it shine:
- Cake Layers: Bake even layers and level if needed for a stable stack.
- Filling: Spread the fruit-and-nut frosting generously between layers for a balanced flavor.
- Frosting: Apply the plain frosting smoothly for an elegant, polished look.
- Presentation: Showcase the cake’s snowy exterior on a cake stand for a refined effect.
Presentation Tips
- Garnish with extra candied cherries, pecans, or a sprinkle of coconut for a festive touch.
- Serve with a scoop of vanilla ice cream or a glass of sherry for a sophisticated pairing.
- Use a cake dome to display and keep the cake fresh.
Storage and Make-Ahead Tips
Lady Baltimore Cake is great for making ahead and stores well for enjoying over a few days.
- Storage:
- Store the frosted cake covered in the refrigerator for up to 5 days due to the dairy-based frosting.
- Freeze unfrosted cake layers (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight, then frost before serving.
- Freeze the frosted cake (in a single layer, wrapped tightly) for up to 1 month, but the frosting texture may soften slightly.
- Make-Ahead:
- Bake cake layers a day ahead and store wrapped at room temperature.
- Prepare the frosting and filling a day ahead and refrigerate, stirring gently before use.
- Assemble the cake a day in advance and refrigerate to let flavors meld.
Tip: Bring to room temperature for 20-30 minutes before serving for the best texture and flavor.
Recipe Variations
Lady Baltimore Cake is versatile and easy to customize. Here are some fun twists:
- Lord Baltimore Cake: Swap raisins and cherries for dried figs and dates, and add a splash of rum to the filling.
- Citrus Lady Baltimore: Add 1 tablespoon orange or lemon zest to the cake batter and filling.
- Tropical Lady Baltimore: Replace candied cherries with dried pineapple or mango for a tropical twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cake.
- Mini Lady Baltimore Cakes: Bake in muffin tins for individual cakes, reducing bake time to 18-22 minutes.
Conclusion: Savor the Southern Elegance!
Lady Baltimore Cake is the dessert that brings refined sweetness to every bite. With its tender, airy layers, fruit-and-nut-filled frosting, and smooth, creamy exterior, it’s a perfect treat for weddings, holidays, or any special occasion. With a bit of care, you can create a cake that’s as beautiful as it is delicious. So, grab your mixing bowl, bake up this Southern classic, and enjoy a slice of elegance. We’d love to hear how your cake turns out—share your creations in the comments or on social media!
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Lady Baltimore Cake
Description
Ever dreamed of a dessert that’s as sophisticated as it is delicious? Lady Baltimore Cake is a Southern classic, featuring light, fluffy cake layers filled with a rich, fruit-and-nut-studded frosting and topped with a smooth, creamy exterior
Ingredients
For the Cake:
- 1 cup butter, softened: Adds richness and tenderness.
- 1 ¼ cups white sugar: Sweetens the cake for a balanced flavor.
- 1 ½ teaspoons vanilla extract: Enhances the overall flavor.
- 3 cups all-purpose flour: Forms the cake’s light, tender structure.
- 1 tablespoon baking powder: Helps the cake rise.
- ½ teaspoon salt: Balances the sweetness.
- 1 cup milk: Provides moisture for a soft crumb.
- 6 egg whites: Create an airy, fluffy texture.
- ½ cup white sugar: Sweetens the egg whites for a stable meringue.
For the Lady Baltimore Frosting and Filling:
- 1 recipe Lady Baltimore Frosting: A creamy, meringue-based frosting (recipe below).
- ½ cup raisins, coarsely chopped: Add chewy sweetness to the filling.
- ⅓ cup chopped pecans: Provide nutty crunch.
- ⅓ cup chopped candied cherries: Contribute a sweet, fruity pop.
- 2 teaspoons vanilla extract: Enhances the filling’s flavor (or use sherry for a boozy twist).
Lady Baltimore Frosting (Basic Recipe for Reference):
- 2 egg whites: Form the base of the frosting.
- 1 ½ cups white sugar: Sweetens and stabilizes the frosting.
- ⅓ cup water: Creates the sugar syrup.
- ⅛ teaspoon cream of tartar: Stabilizes the meringue.
- 1 pinch salt: Enhances the flavor.
- 1 teaspoon vanilla extract: Adds a warm, sweet note.
Why These Ingredients Matter
- Egg Whites: Give the cake its light, airy texture and the frosting its fluffy consistency.
- Butter and Milk: Ensure a tender, moist cake with a rich flavor.
- Raisins, Pecans, and Candied Cherries: Add texture and bursts of flavor to the filling, making it distinctive.
- Frosting: A meringue-based frosting provides a smooth, elegant finish that complements the cake’s delicacy.
Substitutions and Variations
- Butter: Replace with vegan butter for a dairy-free option.
- Milk: Use plant-based milk (e.g., almond or coconut) for a dairy-free version.
- Egg Whites: For a vegan version, use aquafaba (3 tbsp per egg white) for both cake and frosting.
- Candied Cherries: Swap with dried cranberries or chopped dried apricots for a different fruity note.
- Vegan Option: Use vegan butter, plant-based milk, aquafaba, and ensure sugar is vegan-friendly.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cake.
- Nut-Free: Omit pecans and increase raisins or cherries to ¾ cup for the filling.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round baking pans.
- Prepare ingredients: 1 cup softened butter, 1 ¼ cups white sugar, 1 ½ teaspoons vanilla extract, 3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 cup milk, 6 egg whites, ½ cup white sugar, and filling ingredients (½ cup chopped raisins, ⅓ cup chopped pecans, ⅓ cup chopped candied cherries, 2 teaspoons vanilla extract).
Tip: Line pan bottoms with parchment paper for easy release.
Step 2: Make the Cake Batter
- In a large bowl, cream 1 cup softened butter, 1 ¼ cups white sugar, and 1 ½ teaspoons vanilla extract with an electric mixer until light and fluffy, about 3-4 minutes.
- In a separate bowl, stir together 3 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Add the flour mixture to the butter mixture in three parts, alternating with 1 cup milk in two parts (flour, milk, flour, milk, flour), mixing until just incorporated.
- In a clean, grease-free bowl, beat 6 egg whites with clean beaters until soft peaks form. Gradually add ½ cup white sugar, beating until stiff peaks form, about 3-4 minutes.
- Gently fold the whipped egg whites into the batter until no streaks remain.
- Divide the batter evenly among the three prepared pans, smoothing the tops.
Tip: Fold egg whites gently to maintain the batter’s airiness for a light cake.
Step 3: Bake the Cake
- Bake in the preheated oven for 25-30 minutes, until a wooden pick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely, about 1 hour.
Tip: Level cakes with a serrated knife if they dome for a flat, even stack.
Step 4: Make the Lady Baltimore Frosting
- In a saucepan, combine ⅓ cup water, 1 ½ cups white sugar, ⅛ teaspoon cream of tartar, and a pinch of salt. Bring to a boil over medium heat, stirring until boiling, then stop stirring.
- Cook until the syrup reaches the soft ball stage (240°F or 115°C on a candy thermometer), about 5-7 minutes. If no thermometer, test by dropping a small amount into cold water; it should form a soft ball.
- While the syrup cooks, beat 2 egg whites in a clean, grease-free bowl until stiff but not dry, about 3-4 minutes.
- Slowly pour the hot syrup in a thin stream down the side of the bowl, beating constantly at high speed. Continue beating until the mixture cools to the touch, about 5 minutes.
- Blend in 1 teaspoon vanilla extract.
Tip: Pour the syrup slowly to avoid scrambling the egg whites, and ensure the bowl is grease-free for a stable meringue.
Step 5: Prepare the Filling
- Take 2 cups of the prepared Lady Baltimore Frosting and stir in ½ cup coarsely chopped raisins, ⅓ cup chopped pecans, ⅓ cup chopped candied cherries, and 2 teaspoons vanilla extract (or sherry) until well combined.
Tip: Chop the filling ingredients coarsely for texture but small enough for easy spreading.
Step 6: Assemble and Frost
- Place one cake layer on a serving plate and spread a layer of the fruit-and-nut filling evenly over the top.
- Add the second layer and spread more filling. Top with the third layer.
- Frost the top and sides of the cake with the remaining plain Lady Baltimore Frosting, smoothing or creating swirls as desired.
Tip: Use an offset spatula for smooth frosting, and chill the cake briefly if the frosting softens.
Step 7: Serve
- Slice into 12 pieces and serve at room temperature for the best flavor.
Tip: Use a sharp knife dipped in hot water for clean slices through the fruit-filled layers.
FAQs
1. Why is my cake dense?
A dense cake can result from overmixing or underbeating egg whites. Fold egg whites gently and beat to stiff peaks.
2. Can I use store-bought frosting?
Yes, but the homemade meringue frosting is key to the authentic flavor. Cream cheese frosting is a popular alternative.
3. Is this cake gluten-free?
Not as written, but use a gluten-free all-purpose flour blend for a gluten-free version.
4. Why did my frosting deflate?
Deflating can occur if the syrup is too hot or egg whites are overbeaten. Pour syrup slowly and beat egg whites to stiff, not dry, peaks.
5. Can I make this ahead?
Yes! Bake layers and make frosting a day ahead, assembling the cake a day in advance for best results.
6. Can I omit the nuts?
Yes, increase raisins or cherries to ¾ cup for a nut-free filling with similar texture.
7. What are the health benefits of this cake?
Pecans provide healthy fats, and raisins offer fiber, but this is an indulgent treat due to sugar and butter—enjoy in moderation.