Biltmore Cake Recipes

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LADY BALTIMORE CAKE



Lady Baltimore Cake image

This delicious Lady Baltimore cake recipe is from "I Like You," by Amy Sedaris.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 10

Nonstick vegetable cooking spray
3 cups cake flour (not self-rising)
4 teaspoons baking powder
Pinch salt
1 1/3 cups milk
2 tablespoons pure vanilla extract
3/4 cup shortening
1 cup plus 3 tablespoons sugar
6 large egg whites
Lady Baltimore Frosting and Filling

Steps:

  • Preheat oven to 375 degrees. Spray two 8-by-2-inch round cake pans with cooking spray and line with parchment paper rounds; set aside.
  • Sift together flour, baking powder, and salt into a medium bowl; set aside. In a 2-cup glass measuring cup, stir together milk and vanilla; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream together the shortening and 1 cup sugar. With mixer on low speed, add flour mixture in three parts, alternating with milk mixture and beginning and ending with flour; beat until just combined.
  • In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 3 tablespoons sugar; beat on high speed until stiff, glossy peaks form. Do not overbeat. Gently fold a third of the egg-white mixture into the flour mixture until combined. Gently fold in remaining egg whites.
  • Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into centers comes out clean, about 25 minutes.
  • Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto wire rack; peel off parchment. Re-invert cakes and let them cool completely, top sides up.
  • Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with the filling. Top with the remaining layer, bottom side up. Spread entire cake with frosting; remove parchment paper strips.

LADY BALTIMORE FROSTING



Lady Baltimore Frosting image

A creamy meringue frosting. Use sherry instead of vanilla for an interesting change of pace.

Provided by Carol

Categories     Desserts     Frostings and Icings     White

Yield 16

Number Of Ingredients 7

2 cups white sugar
⅓ cup water
¼ cup corn syrup
⅛ teaspoon salt
4 egg whites
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • In medium saucepan, measure in sugar, water, corn syrup, and salt over medium heat. Stir to dissolve. Cook to soft ball stage, 240 degrees F (115 degrees C), without stirring. It should fall from spoon in a thin thread.
  • Beat egg whites and cream of tartar until stiff peaks form; do this shortly before syrup has reached the soft ball stage. When ready, pour syrup in a thin stream over stiff egg whites, being careful to beat continuously the whole time. Add vanilla and beat until the right spreading consistency is achieved.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 28.8 g, Protein 0.9 g, Sodium 32.2 mg, Sugar 25.1 g

LADY BALTIMORE CAKE



Lady Baltimore Cake image

I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 20

1-2/3 cups raisins, chopped
8 dried figs, finely chopped
1/2 cup brandy
CAKE:
2-1/2 cups all-purpose flour
2 cups sugar
2 teaspoons grated orange zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon vanilla extract
4 large egg whites
FROSTING:
2 cups butter, softened
6 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
1/4 to 1/3 cup heavy whipping cream
1 cup finely chopped pecans, toasted

Steps:

  • In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally., Preheat oven to 350°. Line bottoms of 3 greased 8-in. round cake pans with parchment; grease paper., In a large bowl, mix flour, sugar, orange zest, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, cream butter until fluffy. Gradually beat in confectioners' sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture., Place 1 cake layer on a serving plate; spread with half the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake.

Nutrition Facts : Calories 745 calories, Fat 36g fat (20g saturated fat), Cholesterol 81mg cholesterol, Sodium 373mg sodium, Carbohydrate 102g carbohydrate (82g sugars, Fiber 2g fiber), Protein 5g protein.

LADY BALTIMORE CAKE



Lady Baltimore Cake image

This cake is a real beauty covered with soft icing. You may substitute sherry for vanilla if you choose.

Provided by Carol

Categories     Desserts     Cakes

Time 1h30m

Yield 12

Number Of Ingredients 14

1 cup butter, softened
1 ¼ cups white sugar
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
6 egg whites
½ cup white sugar
1 recipe Lady Baltimore Frosting
½ cup raisins, coarsely chopped
⅓ cup chopped pecans
⅓ cup chopped candied cherries
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer pans.
  • In a large bowl, cream butter or margarine, 1 1/4 cups sugar and 1 1/2 teaspoons vanilla together well. Beat until light and fluffy.
  • Stir flour, baking powder, and salt together in another bowl. Add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour.
  • Using clean beaters, beat egg whites in mixing bowl until soft peaks form. Add 1/2 cup sugar gradually while beating until stiff. Fold whipped egg whites into batter. Pour into prepared pans.
  • Bake for 25 to 30 minutes, until an inserted wooden pick comes out clean. Cool.
  • To Make Filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries, and 2 teaspoons vanilla or sherry all together. Use as filling to spread between layers. Spread remaining frosting on tops and sides of cake.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 63.4 g, Cholesterol 42.3 mg, Fat 18.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 10.2 g, Sodium 368.2 mg, Sugar 37 g

BALTIMORE-STYLE CRAB CAKES



Baltimore-Style Crab Cakes image

Provided by Andrew Zimmern

Categories     appetizer

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 10

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
  • To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
  • Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
  • Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
  • In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

BILTMORE CAKE



BILTMORE CAKE image

Categories     Cake     Chocolate

Yield 8

Number Of Ingredients 15

Cake:
1 cup Crisco
2 cups sugar
5 eggs
1 cup all-purpose flour
1 cup self-rising flour
1 cup milk
1 tsp vanilla
Icing:
1 1/2 cups sugar
2 T cocoa
1 T Karo syrup
1/3 cup milk
1 stick margarine
1 tsp vanilla

Steps:

  • Cake: Cream sugar with Crisco. Add eggs one at a time. Sift together flour. Add flour to sugar mixture alternating with milk. Add vanilla. Pour into floured pans. Bake at 350. Icing: Cook on stovetop over medium heat until mixture forms a soft ball in cold water. Whip with mixer until thickened. Spread immediately.

BALTIMORE PEACH CAKE



Baltimore Peach Cake image

This subtly sweet yeasted cake topped with fresh peaches is a Baltimore staple. Martha made this recipe on episode 702 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

2 tablespoons sugar
1/2 cup whole milk
One 1/4-ounce envelope active dry yeast (2 1/4 teaspoons)
1 large egg
2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsalted butter, cut into pieces, room temperature, plus more for bowl and pan
3 large peaches, pitted and sliced 1/4 inch thick
1/4 cup sanding sugar
2 tablespoons red currant, apricot, or peach jelly

Steps:

  • Combine 1 teaspoon sugar and milk in a glass measuring cup. Sprinkle yeast over milk and let stand until foamy, about 5 minutes. Add egg and whisk to combine.
  • Whisk together flour, salt, and remaining 1 tablespoon plus 2 teaspoons sugar in the bowl of an electric mixer. Place bowl on mixer fitted with the dough hook. Add milk mixture to flour mixture and beat to combine. Knead dough for 5 minutes. Add butter, piece by piece, and continue to knead until dough is smooth, about 5 minutes. Transfer dough to a buttered bowl, cover with plastic wrap, and set aside in a warm place until doubled in bulk, about 1 hour.
  • Punch down dough and remove from bowl. Pat dough into a buttered 13-by-9 1/2-inch rimmed baking sheet. Cover with plastic wrap and let rise for 1 hour.
  • Preheat oven to 350 degrees. Arrange peaches on dough in a slightly overlapping pattern and sprinkle with sanding sugar. Bake until golden brown and set in the center, 40 to 45 minutes. Brush peaches with jelly. Let cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely on wire rack.

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Add the mayonnaise mixture to the crabmeat, folding the two together until well mixed but not puréed. Sprinkle bread crumbs in the mixture and fold together. Do not knead the mixture like bread dough. …
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  • 1. Empty the crabmeat into a large pan and pick the shells from the meat, trying not to shred the meat into a purée.
  • Add the chopped scallions, celery, and peppers, and gently fold ingredients into the crabmeat, being careful to leave the meat in large pieces.
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