Lady Baltimore Frosting And Filling Recipes

LADY BALTIMORE CAKE (WITH FROSTING)

Steps:

• Preheat the oven to 350°F.
• Butter and flour two 9 inch round cake pans. Line the bottom of each with a circle of wax paper.
• Prepare the cake:.
• Toss the flour and baking powder together in a bowl.
• In a mixing bowl, cream the eggs and sugar together just until blended. Beat in the oil and orange juice, then slowly beat in the flour mixture just until smooth.
• Spoon the batter into the prepared cake pan and bake until an inserted toothpick comes out clean--about 30 minutes.
• Cool in the pans on wire racks for 30 minutes then remove the cake from the pans and let cool to room temperature on wire racks.
• Prepare the frosting:.
• Whisk the egg whites, sugar, baking powder, orange juice, lemon juice, and orange zest together in the top of a double boiler. Cook over boiling water, beating constantly (and carefully!) with a hand-held electric mixer for 7 minutes. Remove the pan from the heat. The frosting should be satiny and fluffy.
• Gently fold the pecans and raisins into the frosting and let the frosting sit for a few minutes.
• Fill the cake with frosting and spread over sides and top.
• (Decorate with Candied Orange Zest (see Recipe #169729) if you want!).

LADY BALTIMORE FILLING AND ICING

Steps:

• Boil sugar and water until it spins a thread (236F) and pour, ver slowly into stiffly-beaten egg whites, beating constantly until cool and of spreading consistency.
• Add remaining ingredients, blend.
• Spread between the layers and on top and sides of cake.

LADY BALTIMORE CAKE

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.

LADY BALTIMORE CAKE

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.

MRS. KOSTYRA'S LADY BALTIMORE CAKE

Steps:

• Preheat the oven to 375 degrees. Butter and flour two 9-by-2-inch round pans; set aside. Into a medium bowl, sift together flour, baking powder, and salt three times; set aside.
• Prepare cakes: In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add the flour mixture in three additions, alternating with milk and the water, and beginning and ending with the flour. Beat in vanilla and almond extracts. Set batter aside.
• In a clean bowl of the electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold gently into reserved batter until well combined.
• Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes. Remove cakes from pans, and return to the rack to cool, top sides up.
• Prepare filling: Transfer 1 cup frosting to a medium bowl. Add figs, raisins, and nuts. Stir to combine, and set aside.
• Assemble cake: Place one layer on a serving plate; spread with filling. Place the second cake layer on top. Spread frosting over the sides and top of the cake.