Lady Baltimore Cake Recipe

Name: Lady Baltimore Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups Swans Down Cake Flour sifted; 2 1/2 teaspoons baking powder; 1/4 teaspoon cream of tartar; 1/2 cup butter softened; 1 1/2 cups sugar; 1/2 cup milk; 1 teaspoon vanilla extract; 6 egg whites; apricots dried whole; pecans halved; 2 egg whites; 1 1/2 cups sugar; 1 dash salt; 1/3 cup water; 2 teaspoons light corn syrup; 1 teaspoon vanilla extract; 1/2 cup dried apricot chopped; 1/2 cup raisins; 1/2 cup pecans chopped

Servings: persons

2 1/2 cups Swans Down Cake Flour sifted
2 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/2 cup butter softened
1 1/2 cups sugar
1/2 cup milk
1 teaspoon vanilla extract
6 egg whites
apricots dried whole
pecans halved
2 egg whites
1 1/2 cups sugar
1 dash salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
1/2 cup dried apricot chopped
1/2 cup raisins
1/2 cup pecans chopped

1
PREHEAT oven to 350 degrees.
2
SIFT flour, baking powder and cream of tartar. Cream butter in large bowl, gradually add sugar, beating until light and fluffy. Add dry ingredients, alternately with milk, beating well after each addition. Add vanilla. Beat egg whites until stiff. Fold into cake mixture. Spread batter into 2 prepared 9-inch layer pans. Bake until tester inserted in center comes out clean, 25 to 30 minutes.
3
COOL in pans 10 minutes. Remove from pans and cool thoroughly. Spread Lady Baltimore Filling between layers and on top and sides of cake. Garnish top with dried apricots and pecan halves.
4
LADY BALTIMORE FILLING AND FROSTING: Combine egg whites, sugar, salt, water and syrup in top of double boiler. Beat 1 minute. Place over rapidly boiling water. Beat constantly on high 7 minutes or until frosting stands in peaks. Remove from boiling water. Transfer to large bowl; add vanilla. Beat 1 minute. For FILLING: Add fruits and nuts to 1/3 of the frosting.

1469

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/2 cups Swans Down Cake Flour sifted, 2 1/2 teaspoons baking powder, 1/4 teaspoon cream of tartar, 1/2 cup butter softened, and more.

Yes, Lady Baltimore Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lady Baltimore Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions