Mrs Kostyras Lady Baltimore Cake Recipes

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.

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.

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.

Steps:

• Dough:Sift together flour, confectioners' sugar, baking powder, and salt in a large bowl. Sift again. Transfer to the bowl of a food processor. Add butter; pulse until largest pieces are the size of peas. Add egg yolks and sour cream; pulse until dough just begins to come together. If dough is too dry, add ice water, 1 tablespoon at a time, and pulse. Transfer dough to a lightly floured surface and knead until dough comes together. Form into a disk and wrap in plastic. Refrigerate until firm but pliable, at least 1 hour.
• Preheat oven to 375 degrees with rack in center. Lightly butter a 10-inch round springform pan. On a lightly floured surface, roll out dough into a 15-inch circle, about 1/8 inch thick. Fit dough into bottom and up side of pan. With a paring knife, trim dough to about 1/2 inch below the rim. Crimp edges with the tines of a fork. Freeze until firm, 10 minutes.
• Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, 18 to 20 minutes. Remove parchment and beans; let cool completely. Reduce oven temperature to 350 degrees.
• Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and egg white on medium speed until thick and pale, about 2 minutes. Gradually beat in granulated sugar to combine. Add farmer cheese, sour cream, lemon and orange zests, raisins, and vanilla; mix until fully combined. Transfer to cooled crust.
• Bake until set at edges but still slightly wobbly in center, 50 to 55 minutes (if cake is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 8 hours; serve.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees. Grease three 8-by-2-inch round cake pans with butter. Line bottoms with parchment. Grease parchment.
• To make cake: Beat butter and sugar in a bowl at high speed until fluffy. Sift flour, baking powder and salt into a bowl. Mix milk and extracts in a measuring cup. Add flour mixture into butter mixture a little at a time, alternating with milk. Beat after each addition.
• In a bowl, beat egg whites at high speed until stiff. Fold into butter mixture. Divide batter among pans. Bake for 25 to 30 minutes, or until golden and cakes pull away slightly from pan sides. Cool cakes in pans on wire racks for 10 minutes before turning out.
• To make frosting: Combine sugar and 1/2 cup water in a saucepan, bring to boil and cook 5 minutes. Meanwhile, beat egg whites with salt in a bowl until frothy. Continue to beat and add hot syrup in a thin stream. Keep beating at high speed until the frosting forms stiff peaks.
• Mix in nuts, raisins, figs, vanilla and liqueur together and stir.
• Spread frosting between layers on top and on sides. Serve.

Steps:

• Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt, and spices three times.
• With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the same day they are glazed; keep at room temperature until ready to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans.
• In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside.
• In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
• Make Seven Minute Frosting (see footnote). Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.

Steps:

• 1. Grease bottom of two 9+1 1/2 round layer cake pans and line the pans with wax paper. Grease and flour the paper.
• 2. Combine flour,sugar, baking powder, salt, shortening, 3/4 cups of milk and the vanilla in a large bowl.
• 3. Beat at low speed with electric mixer until blended, then beat at high speed for 2 minutes. Add the remaining 1/2 cup of milk and the egg whites,
• 4. Continue beating at high speed 2 minutes longer, scraping down side of bowl often. Pour the cake batter into the prepared pans.
• 5. Bake in 350 degree oven for 30 minutes, or until cake tests done.
• 6. Cool layers in pans on wire racks for 10 minutes, loosen around edges with a knife : turn out onto wire racks and remove waxed paper.
• 7. Cool completely, fill and frost as desired. Makes one 9 inch double-layer cake.

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!).

Steps:

• Butter three kugelhopf molds (each 1 1/2 quarts and 8 inches in diameter); set aside. Butter a large bowl; set aside. Heat milk and butter in a saucepan over medium-low, stirring, until butter is melted.
• Sprinkle yeast and a pinch of sugar over the warm water in a small bowl. Let stand until foamy, 7 to 10 minutes.
• Whisk together 4 eggs, the egg yolks, sugar, and salt in a large bowl until thick, about 3 minutes. Add vanilla, liqueur, zests, yeast mixture, and milk mixture; whisk 1 minute more. With a wooden spoon, gradually stir in up to 10 cups flour, 1 cup at a time, until a sticky dough forms. Stir in dried fruits and almonds.
• Turn out dough onto a lightly floured surface; knead, dusting with flour if it seems sticky, until smooth and soft, about 10 minutes. Transfer to buttered bowl. Loosely cover with buttered plastic wrap; let rise in a warm place until doubled in bulk, about 2 hours. Punch down dough. Loosely cover with buttered wrap; let rise until doubled in bulk, 1 1/2 to 2 hours more.
• Punch down dough, and turn it out onto a lightly floured surface; knead 1 minute. Divide dough into 3 equal pieces. With lightly floured hands, roll each piece into an 18-inch-long rope. Fit each rope into a buttered mold; press end of rope into dough to seal. Loosely cover with buttered wrap. Let rise until doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees. Whisk together remaining egg and the cream in a small bowl. Brush dough with egg wash. Bake until golden, about 35 minutes. Let cool slightly in molds on a wire rack, about 10 minutes. Unmold onto rack, and let cool completely, larger sides down.