Lady Baltimore Cake Alpines Bread Basket
This Christmas Cake was a favorite of my mom's when we were growing up in Arkansas. This is the
original Baltimore Cake recipe from a very old cookbook. Green and red candied cherries would make a
nice decoration along with mint leaves. Enjoy!
Lady Baltimore Cake
3/4 cup shortening 2 cups sugar
4/2 teaspoon vanilla
5/2 teaspoon lemon extract 3 cups sifted cake flour 3 teaspoons baking powder
6/4 teaspoon salt
7/2 cup milk
8/2 cup water 6 stiff-beaten egg whites
Stir the shortening to soften. Gradually add sugar, and cream together until light and fluffy. Add
extracts. Sift flour, baking powder, and salt together 3 times; add to creamed mixture alternately
with milk and water, a small amount at a time. Beat after each addition until smooth. Fold in egg
whites. Bake in 2 paper-lined 9x9x13/4-inch pans in moderate oven (350 degrees) about 30 minutes.
Put layers together with Lady Baltimore Filling; frost with 2/3 recipe for Seven-minute Frosting
tinted a delicate pink.
Filling: To remaining 1/3 of Seven minute Frosting, add 1/4 cup each chopped figs, seeded raisins,
candied cherries, and chopped pecans.
Seven Minute Frosting
1 1/2 cups sugar
9/4 teaspoon cream of tartar
10/4 teaspoon salt
11/3 cup water 2 teaspoons light corn syrup 2 egg whites 1 teaspoon vanilla
In top of double boiler, combine all ingredients except vanilla. Place over rapidly boiling water
(water should not touch bottom of pan), beating on high speed until mixture stands in peaks, about 7
minutes (don't overcook). Remove from heat, add vanilla. Continue beating until frosting holds deep
swirls (about 2 minutes).
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