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.