The Lady Baltimore Cake: a towering beauty of a dessert with a name as intriguing as its taste. This Southern classic, originating in Charleston, South Carolina, is known for its fluffy white cake layers, rich with nuts and fruits, and held together by a delicate cloud of egg white frosting. It’s a cake that speaks of elegance and tradition, perfect for special occasions or whenever you crave a taste of Southern charm.
Whether you’re a seasoned baker or just starting your baking journey, this recipe will guide you through each step to create your own Lady Baltimore Cake masterpiece.
Gather Your Ingredients:
For the Cake:
- 2 1/2 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 large egg whites, room temperature
For the Filling:
- 1/2 cup chopped pecans
- 1/4 cup chopped candied cherries
- 1/4 cup chopped dried apricots
- 1/4 cup golden raisins
For the Frosting:
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/8 teaspoon salt
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
Equipment You’ll Need:
- 3 (9-inch) round cake pans
- Parchment paper
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Serrated knife
- Two heatproof bowls
- Saucepan
- Candy thermometer
- Whisk
Lady Baltimore Cake Ingredients
Step-by-Step Baking Instructions:
1. Prepare the Cake Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper for easy cake removal later.
2. Make the Cake Batter:
In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, cream together the softened butter and shortening until light and fluffy. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
In a small bowl, whisk together the vanilla extract and egg whites. Gently fold the egg white mixture into the batter until just incorporated. Be careful not to overmix.
3. Prepare the Fruit and Nut Filling:
Combine the chopped pecans, candied cherries, dried apricots, and golden raisins in a small bowl.
4. Bake the Cake Layers:
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Cool and Level the Cakes:
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, use a serrated knife to level the tops of the cakes if necessary.
6. Make the Frosting:
In a saucepan, combine the sugar, water, and salt. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Continue to cook without stirring until the syrup reaches 240°F (115°C) on a candy thermometer, this is the soft-ball stage.
While the sugar syrup is cooking, beat the egg whites in a heatproof bowl using an electric mixer until stiff peaks form.
With the mixer running on low speed, carefully pour the hot sugar syrup into the beaten egg whites in a slow and steady stream. Avoid pouring the syrup onto the beaters. Once all the syrup is incorporated, increase the mixer speed to high and beat until the frosting is thick, glossy, and cooled to room temperature. This will take about 7-10 minutes. Stir in the vanilla extract.
Lady Baltimore Cake Frosting
7. Assemble the Cake:
Place one cake layer on a serving plate. Spread with a generous layer of frosting. Sprinkle with a third of the fruit and nut filling. Top with the second cake layer, another layer of frosting, and another third of the filling. Finally, add the third cake layer and frost the entire cake with the remaining frosting.
8. Decorate and Serve:
You can decorate the top of the cake with the remaining fruit and nut mixture or get creative with additional candied fruits and nuts.
Tips for the Best Lady Baltimore Cake:
- Room temperature ingredients: Ensure your butter, buttermilk, and eggs are at room temperature before you start. This helps to create a smooth and well-combined batter.
- Don’t overmix: Overmixing the batter can lead to a tough cake. Mix until the ingredients are just combined.
- Accurate baking time: Oven temperatures can vary. Start checking for doneness a few minutes earlier than the recipe states.
- Proper cooling: Cooling the cakes completely prevents the frosting from melting and ensures clean layers when assembling.
FAQs about Lady Baltimore Cake:
Q: Can I use different types of nuts and fruits in the filling?
A: Absolutely! The beauty of this cake lies in its versatility. Feel free to use your favorite nuts and dried fruits. Some popular choices include walnuts, pecans, dried cranberries, dates, and figs.
Q: Can I make the frosting ahead of time?
A: Yes, you can make the frosting a day in advance. Store it in an airtight container in the refrigerator. Before using, let it come to room temperature and give it a quick whisk to loosen it up.
Q: What’s the difference between Lady Baltimore Cake and Lane Cake?
A: Both are Southern layer cakes with a rich history. Lady Baltimore Cake typically uses a cooked frosting and includes dried fruits like apricots or raisins. Lane Cake uses a cooked custard-based frosting and traditionally features only pecans and coconut in the filling.
Lady Baltimore Cake Final
A Taste of Southern Tradition:
The Lady Baltimore Cake is more than just a dessert; it’s a celebration of Southern baking heritage. As you savor each bite, imagine the grand gatherings and afternoon teas where this cake was once the star.
Making this cake is a rewarding experience, and the result is a stunning and delicious treat that will impress your family and friends. So go ahead, bake a piece of Southern history and share the love! Don’t forget to share your baking experience and photos in the comments below. We’d love to see your creations! Happy Baking!
