Recipe for: Lady Baltimore Cake
Recipe Ingredients
Recipe Ingredients
Ingredients:
- FOR THE CAKE:
- 3½ cups sifted cake flour
- 4 tsp. baking powder
- ½ tsp. salt
- 8 oz. butter
- 2 cups sugar
- 1 cup milk
- ½ tsp. rosewater
- 8 egg whites
- FOR THE ICING:
- 4 cups sugar
- 6 egg whites
- ½ tsp. rosewater
- ½ cup chopped raisins
- ½ cup chopped figs
- 2 tbsp. chopped candied orange peel
- 1½ cups chopped pecans
Recipe Instructions
Instructions:
- Make the cake: Heat oven to 375°. Whisk flour, baking powder, and salt in a bowl. Cream sugar and butter in a stand mixer on medium-high until fluffy. With the motor running, alternately add dry ingredients in 3 batches and milk in 2 batches. Add rose water; increase speed to high and beat until batter is smooth, about 5 seconds. In a separate bowl, whip whites until stiff peaks form; fold into batter. Divide batter between 3 greased 9″ round cake pans; bake until a toothpick inserted in middle comes out clean, 25–30 minutes. Invert cakes onto wire racks; let cool.
- Make the icing: Boil 2 cups water in a 4-qt. saucepan. Stir in sugar; cook until dissolved, about 5 minutes, and set syrup aside. In a stand mixer, whip whites until stiff peaks form. With the motor running, slowly drizzle in reserved syrup; whip until icing is room temperature, about 10 minutes. Beat in rose water. Transfer 3 cups icing to a bowl; mix 1⁄2 cup pecans, the raisins, orange peel, and figs into remaining icing.
- To assemble, place one cake layer on a cake stand; spread with one-third the fruit-and-nut icing. Repeat with remaining layers and fruit-and-nut icing, ending with icing. Spread plain icing over top and sides of cake; press remaining pecans onto sides of cake. Chill 20 minutes before serving.