Lady Baltimore Cake
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Lady Baltimore Cake
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Lady Baltimore Cake is a beautiful classic cake recipe with light white cake layers, chewy nutty fruit filling, and fluffy vanilla frosting.
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Ingredients
White Cake:
- 6 large egg whites , room temperature
- 1 cup sugar , divided
- 2/3 cup unsalted butter , softened
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups cake flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
Fruit and Nut Filling:
- 1/2 cup dates , chopped
- 1/2 cup raisins
- 1/2 cup water
- 1 tablespoon honey
- 1 tablespoon rum
- 1/2 cup pecans , chopped
Vanilla Frosting:
- 1 cup unsalted butter , softened
- 5 cups powdered sugar
- 1 teaspoon clear vanilla extract
- 2 tablespoons heavy cream
- 1 cup pecans , chopped (for garnish after frosting)
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Instructions
White Cake:
- Preheat the oven to 350 degrees and spray two 9" cake pans with baking spray.
- To a stand mixer add the egg whites, beating on medium speed until soft peaks form (the tip of the peak will fall down when in soft peak stage), this should take 2-3 minutes.
- Add in 1/4 cup sugar one tablespoon at a time while it is beating, until the mixture reaches hard peaks (the tip of the peak will stay standing up), this should take another 1 minute.
- Remove the beaten egg whites from the stand mixer to a large bowl.
- Add the remaining 3/4 cup sugar, 2/3 cup butter, vanilla extract and almond extract to the stand mixer on medium high speed until light and fluffy, about 1 minute.
- Sift together the cake flour, baking powder and salt (this is important for soft and tender cupcakes) then add in the flour and milk alternating about 1/4 of each at a time on low speed until just combined.
- Fold in 1/3 of the egg whites gently until combined (start with this amount first to lighten the mixture so the rest of the egg whites will fold in easier), then add in the remaining egg whites gently as well.
- Spread the batter into the cake pans evenly (be gentle with the mixture or it can make a dense cake).
- Bake the cakes for 25-30 minutes until a toothpick comes out clean.
- Let cool completely.
Fruit and Nut Filling:
- To a medium saucepan add the dates, raisins, water and honey on medium heat.
- Bring to a simmer, stir.
- Let cook until the liquid is absorbed.
- Remove from heat, add in rum and pecans, stirring well.
Vanilla Frosting:
- To your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
- Add in the vanilla extract and heavy cream and beat until light and fluffy for 1 minute.
To Finish:
- Add a bit of frosting to you cake stand in the center.
- Place the first layer of cake gently onto the frosting.
- Pipe a circle of frosting around the top edge of the first layer.
- Fill with the fruit and nut filling.
- Top with the second layer of cake.
- Carefully frost the top and sides of the cake.
- Sprinkle chopped pecans around the top and sides of the cake.
Nutrition Information
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Calories
869kcal
(43%)
Carbohydrates
117g
(39%)
Protein
8g
(16%)
Fat
43g
(66%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
261mg
(11%)
Potassium
274mg
(8%)
Fiber
3g
(12%)
Sugar
87g
(174%)
Vitamin A
1034IU
(21%)
Vitamin C
1mg
(1%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 869 kcal
% Daily Value*
| Calories | 869kcal | 43% |
| Carbohydrates | 117g | 39% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 261mg | 11% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 87g | 174% |
| Vitamin A | 1034IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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