Lady Baltimore Frosting Recipes

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LADY BALTIMORE CAKE

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



Lady Baltimore Cake image

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.

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

LADY BALTIMORE CAKE (WITH FROSTING)

This is the "Lady Baltimore Cake" recipe from the "New Basics Cookbook". It is one of my mother's (and MIL!) favorite cakes. It is a little bit different than the other Lady Baltimore Cake recipes on *Zaar and so I thought I would share! Also, when I really feel like impressing someone, I garnish with Recipe #169729 I posted!

Provided by Dwynnie

Categories     Dessert

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 14



Lady Baltimore Cake (With Frosting) image

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!).

Nutrition Facts : Calories 726.6, Fat 35.1, SaturatedFat 4.8, Cholesterol 105.8, Sodium 164.3, Carbohydrate 97, Fiber 2.2, Sugar 63.3, Protein 9.3

2 1/2 cups flour
2 1/4 teaspoons baking powder
4 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 cup fresh orange juice
2 egg whites
2/3 cup sugar (more if using fresh or unsweetened orange juice)
1/4 teaspoon baking powder
3 tablespoons orange juice
2 tablespoons lemon juice
2 teaspoons finely grated orange zest
1/2 cup pecans, toasted and finely chopped
1/2 cup raisins, chopped

LADY BALTIMORE CAKE

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



Lady Baltimore Cake image

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

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

LADY BALTIMORE FROSTING AND FILLING

This Lady Baltimore cake frosting and filling recipe comes from "I Like You," by Amy Sedaris.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 8-inch cake

Number Of Ingredients 8



Lady Baltimore Frosting and Filling image

Steps:

  • Place raisins and liquor or tea in a small bowl; set aside. In a small saucepan, bring sugar and a little more than 1/2 cup water to a boil. Continue boiling until syrup reaches 234 degrees to 238 degrees on a candy thermometer (soft-ball stage).
  • Place egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat on low speed until foamy. Add salt and beat on medium-high speed until stiff but not dry; do not overbeat.
  • With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add vanilla and beat until well incorporated.
  • For the filling, transfer one-third of the frosting to a medium bowl. Drain raisins and stir into the frosting along with walnuts and figs.

1/2 cup raisins, chopped
1/4 cup rum, kirsch, or warm tea
2 cups sugar
4 large egg whites
Pinch salt
2 teaspoons pure vanilla extract
1/2 cup chopped walnuts
1/2 cup chopped dried figs

LADY BALTIMORE FILLING AND ICING

Make and share this Lady Baltimore Filling and Icing recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 25m

Yield 3 cake layers

Number Of Ingredients 8



Lady Baltimore Filling and Icing image

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.

Nutrition Facts : Calories 1178.2, Fat 23.8, SaturatedFat 3.2, Sodium 382.4, Carbohydrate 240.7, Fiber 6.5, Sugar 225.9, Protein 13.7

3 cups sugar
3/4 cup water
4 egg whites, stiffly beaten
1 cup nuts, chopped
1/3 cup raisins
3 figs, finely cut
1/2 cup chopped candied cherry
1/2 cup candied pineapple chunk

MARTHA'S LADY BALTIMORE CAKE

White cake is layered with a fruit and nut filling and slathered with fluffy frosting in this traditional Southern dessert. Martha made this recipe on Martha Bakes episode 709.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 20



Martha's Lady Baltimore Cake image

Steps:

  • Make the cake: 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.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Beat in vanilla and almond extracts. Add the flour mixture in three additions, alternating with the milk and the water, and beginning and ending with the flour. 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.
  • Make the filling and frosting: Bring raisins, dates, and rum to a boil in a small saucepan over medium heat, stirring occasionally, until liquid has been absorbed. Remove from heat; let cool. Stir in walnuts; set aside.
  • In a small saucepan, combine sugar, corn syrup, and the water. Bring to a boil over high heat, stirring to dissolve the sugar. When sugar has dissolved, continue to cook without stirring, until it reaches 238 degrees (soft-ball stage) as measured on a candy thermometer.
  • Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, vanilla, and salt until stiff peaks form. When sugar mixture has reached 238 degrees, pour it into the beaten egg whites while beating constantly on high speed, until the mixture is cool and is the proper consistency for spreading, about 7 minutes.
  • Transfer 1 cup frosting to a medium bowl. Add reserved dried fruit and nut mixture. Stir to combine, and set aside.
  • Assemble the cake: Trim cake tops. Slice cakes in half horizontally. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat with 2 more cake layers. Top with remaining cake layer, bottom side up. Spread frosting over sides and top of the cake.

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
3 cups cake flour (not self-rising), sifted, plus more for pans
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup milk
1/2 cup water
3 large egg whites
1/2 cup golden raisins, chopped
1/2 cup pitted dates, diced
1/2 cup dark rum
1/2 cup chopped walnuts, toasted
2 cups sugar
1/2 teaspoon light corn syrup
2/3 cup water
4 large egg whites
1 teaspoon pure vanilla extract
1 pinch of kosher salt

LADY BALTIMORE CAKE

Categories     Cake     Mixer     Egg     Dessert     Bake     Freeze/Chill     Thanksgiving     Kid-Friendly     Raisin     Fig     Pecan     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 2

Number Of Ingredients 18



Lady Baltimore Cake image

Steps:

  • Make the cake layers:
  • Line 3 buttered 9-inch round cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the vanilla and the almond extract. In a bowl stir together the flour, the baking powder, and the salt, add the flour mixture to the butter mixture in batches alternately with the milk, and stir the batter until it is just combined. In another large bowl beat the egg whites with the cream of tartar and a pinch of salt until they just hold stiff peaks, stir one third of them into the batter, and fold in the remaining whites gently but thoroughly. Divide the batter among the prepared pans, smoothing the tops, and bake the cake layers, in batches if necessary, in the middle of a preheated 325°F. oven for 25 to 35 minutes, or until a tester comes out clean. Let the cake layers cool in the pans on racks for 5 minutes, turn them out onto the racks, and let them cool completely. The cake layers may be made 1 week in advance and kept wrapped well in plastic wrap and frozen. Let the layers thaw before proceeding with the recipe.
  • In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 248°F. on a candy thermometer. While the syrup is boiling, in a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks and with the mixer running add the hot syrup in a stream. Beat in the vanilla and beat the icing until it is cool. Transfer 2 cups of the icing to a bowl, reserving the remaining icing, and fold in the chopped figs, the chopped pecans, and the raisins.
  • Arrange 1 of the cake layers, flat side up, on a serving plate, spread it with half the dried-fruit icing, and top the filling with another cake layer, flat side down. Spread the top layer with the remaining dried-fruit icing and top the filling with the remaining cake layer. Spread the top and side of the cake with the reserved plain icing and garnish the cake with the sliced figs and the pecan halves.

For the cake layers
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1 cup milk
7 large egg whites
1/4 teaspoon cream of tartar
2 cups sugar
3/4 cup water
6 large egg whites
2 teaspoons vanilla extract
1/2 cup finely chopped dried figs plus sliced dried figs for garnish
1 cup pecans, toasted lightly and chopped fine, plus pecan halves for garnish
1/2 cup raisins, chopped

LADY BALTIMORE FROSTING

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch cake

Number Of Ingredients 6



Lady Baltimore Frosting image

Steps:

  • In a small saucepan, combine sugar, corn syrup, and the water. Bring to a boil over high heat, stirring to dissolve the sugar. When sugar has dissolved, continue to cook without stirring, until it reaches 248 degrees as measured on a candy thermometer.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, vanilla, and salt until stiff peaks form. When sugar mixture has reached 248 degrees. pour it into the beaten egg whites while beating constantly on high speed, until the mixture is cool and is the proper consistency for spreading, about 7 minutes.

1 1/2 cups sugar
1/2 teaspoon light corn syrup
2/3 cup water
2 large egg whites
1 teaspoon pure vanilla extract
1 pinch of coarse salt

LADY BALTIMORE CAKE

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



Lady Baltimore Cake image

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.

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

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