Lady Baltimore Cake (With Frosting)

Recipe by Dwynnie
READY IN: 1hr 25mins
SERVES: 8-10


  • Cake
  • 2 12
    cups flour
  • 2 14
    teaspoons baking powder
  • 1 12
    cups sugar
  • 1
    cup vegetable oil
  • 1
    cup fresh orange juice
  • Frosting
  • 2
    egg whites
  • 23
    cup sugar (more if using fresh or unsweetened orange juice)
  • 14
    teaspoon baking powder
  • 3
    tablespoons orange juice
  • 2
    tablespoons lemon juice
  • 2
    teaspoons finely grated orange zest
  • 12
    cup pecans, toasted and finely chopped
  • 12
    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!).