Lady Baltimore Cake

From: (Stephanie da Silva)
Date: Thu, 28 Oct 1993 08:18:14 GMT
From a box of Swans Down cake flour

3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups sugar
1 1/4 cups milk
1 teaspoon vanilla
4 egg whites

Sift flour once, measure, add baking powder and salt and sift together 
three times.  Cream butter thoroughly, add sugar gradually, and cream 
together until light and fluffy.  Add flour, alternately with milk, a 
small amount at a time, beating after each addition until smooth.  Add 
vanilla.  Beat egg whites until they hold up in soft peaks.  Stir quickly 
but thoroughly into batter.  Bake in two greased 9 inch layer pans at 375F 
for 25 to 30 minutes.  Spread Lady Baltimore Filling between layers and 
Lady Baltimore Frosting over tops and sides.

Lady Baltimore Frosting and Filling

2 egg whites, unbeaten
1 1/2 cups sugar
5 tablespoons water
1 1/2 teaspoons light corn syrup
1/2 teaspoon vanilla
6 figs
1/2 cup raisins
1/2 cup nuts, chopped
Candied cherries

Combine egg whites, sugar, water and corn syrup in top of double boiler, 
beating with a whisk until thoroughly mixed.  Place over rapidly boiling 
water, beat constantly with whisk and cook 7 minutes, or until frosting 
will stand in peaks.  Remove from boiling water, add flavoring and beat
until thick enough to spread.  For filling, scald figs and raisins and 
chop.  Add enough frosting to chopped fruit and nuts to make a filling 
that will spread easily.  Spread between layers.  Spread remaining frosting 
on top and sides of cake.  While frosting is soft, sprinkle top of cake 
with chopped cherries and additional chopped figs, raisins and nuts.


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