Swan's Down Lady Baltimore Cake

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READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375F and grease two 9" round cake pans.
  • Add flour and salt to sifted flour; sift together three times.
  • Cream butter thoroughly; add sugar gradually and cream together until light and fluffy.
  • Add flour mixture alternatly with the milk, a little at a time, beating after each addition until smooth.
  • Add vanila; stir whipped egg whites quickly but thoroughly into batter.
  • Pour into prepared pans and bake for 25 minutes or until cakes test done.
  • Let cool in pans for five minutes; turn out onto cooling rack to finish cooling.
  • For the frosting/filling: Combine egg whites, water, sugar and corn syrup in the top of a double boiler; beat with a whisk until thoroughly mixed.
  • Cook for seven minutes or until the frosting stands in peaks.
  • Remove from double boiler; add flavoring and beat until thick enough to spread.
  • For the filling: scald figs and raisins and chop.
  • Add enough frosting to the chopped fruit and nuts to make a filling that wll spread easily on the cooled cake.
  • Spread filling between the layers.
  • Spread the remaining frostng on top and sides of cake.
  • While the frosting is soft, sprinkle top of cake with chopped candied cherries and additional chopped figs, raisins and nuts.
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