Prep 45 mins
Cook 40 mins
This is the "Lady Baltimore Cake" recipe from the "New Basics Cookbook". It is one of my mother's (and MIL!) favorite cakes. It is a little bit different than the other Lady Baltimore Cake recipes on *Zaar and so I thought I would share! Also, when I really feel like impressing someone, I garnish with Candied Orange Zest (Can Be Used for Garnish/Decoration for Lady I posted!
- 2 1⁄2 cups flour
- 2 1⁄4 teaspoons baking powder
- 4 eggs
- 1 1⁄2 cups sugar
- 1 cup vegetable oil
- 1 cup fresh orange juice
- 2 egg whites
- 2⁄3 cup sugar (more if using fresh or unsweetened orange juice)
- 1⁄4 teaspoon baking powder
- 3 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 teaspoons finely grated orange zest
- 1⁄2 cup pecans, toasted and finely chopped
- 1⁄2 cup raisins, chopped
- Preheat the oven to 350°F.
- Butter and flour two 9 inch round cake pans. Line the bottom of each with a circle of wax paper.
- Prepare the cake:.
- Toss the flour and baking powder together in a bowl.
- In a mixing bowl, cream the eggs and sugar together just until blended. Beat in the oil and orange juice, then slowly beat in the flour mixture just until smooth.
- Spoon the batter into the prepared cake pan and bake until an inserted toothpick comes out clean--about 30 minutes.
- Cool in the pans on wire racks for 30 minutes then remove the cake from the pans and let cool to room temperature on wire racks.
- Prepare the frosting:.
- Whisk the egg whites, sugar, baking powder, orange juice, lemon juice, and orange zest together in the top of a double boiler. Cook over boiling water, beating constantly (and carefully!) with a hand-held electric mixer for 7 minutes. Remove the pan from the heat. The frosting should be satiny and fluffy.
- Gently fold the pecans and raisins into the frosting and let the frosting sit for a few minutes.
- Fill the cake with frosting and spread over sides and top.
- (Decorate with Candied Orange Zest (see Recipe #169729) if you want!).