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Lady Baltimore Cake

Updated on May 30, 2013


  • 1 Cup Butter, (Softened)
  • 1 1/2 Teaspoons Vanilla Extract
  • 1 1/4 Cups White Sugar
  • 1/2 Teaspoon Salt
  • 3 Cups All-Purpose Flour
  • 1 Cup Milk
  • 1 Tablespoon Baking Powder
  • 6 Egg Whites
  • 1/2 Cup White Sugar
  • 1/2 Cup Raisins, (Chopped) *FOR FROSTING*
  • 1/3 Cup Pecans
  • 1/3 Cup Candied Cherries, (Chopped)
  • 1/2 Teaspoon Vanilla Extract
  • 1 Cup White Sugar
  • 2 Tablespoons and 2 Teaspoons Water
  • 2 Tablespoons Corn Syrup
  • 1/8 Teaspoon Salt
  • 2 Egg Whites
  • 1/8 Teaspoon Cream of Tartar


  1. Preheat your oven to 350 Degrees and flour and grease 3- 9 Inch round pans.
  2. In a bowl cream together your Butter, 1 1 1/4 Cups Sugar and 1 1/2 Teaspoons Vanilla Extract and beat until fluffy.
  3. Stir Baking Powder, Flour, and Salt in a separate bowl and add Flour mixture in 3 parts alternating with Milk.
  4. Using clean beaters, beat the Egg Whites until soft peaks form and gradually add in 1/2 Cup Sugar while beating until stiff. Fold Egg Whites into batter and pour into your 9 Inch round pans.
  5. Bake for approximately 25-30 Minutes or until it passes "Toothpick Test".
  6. To prepare Lady Baltimore Frosting: In a saucepan add Sugar, Water, Corn Syrup, and Salt and stir until it dissolves. Cook until it falls from the spoon in a thin thread. Beat Egg Whites and Cream of Tartar until soft peaks form and add your syrup in a thin stream over top of the stiff Egg White being careful to beat continuously the whole time. Add in Vanilla and beat until its a spreadable consistency.
  7. Take Half of it and add in the Raisins, Nuts, and Cherries and use it frost between layers, use the other half on the sides and over the top of the cake. Now that's what I call a cake! Enjoy! ;)
5 stars from 1 rating of Lady Baltimore Cake


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