Swans Down Lady Baltimore Cake Recipes

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:

• 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 oven to 375F and grease two 9" round cake pans.
• Add flour and salt to sifted flour; sift together three times.
• Cream butter thoroughly; add sugar gradually and cream together until light and fluffy.
• Add flour mixture alternatly with the milk, a little at a time, beating after each addition until smooth.
• Add vanila; stir whipped egg whites quickly but thoroughly into batter.
• Pour into prepared pans and bake for 25 minutes or until cakes test done.
• Let cool in pans for five minutes; turn out onto cooling rack to finish cooling.
• For the frosting/filling: Combine egg whites, water, sugar and corn syrup in the top of a double boiler; beat with a whisk until thoroughly mixed.
• Cook for seven minutes or until the frosting stands in peaks.
• Remove from double boiler; add flavoring and beat until thick enough to spread.
• For the filling: scald figs and raisins and chop.
• Add enough frosting to the chopped fruit and nuts to make a filling that wll spread easily on the cooled cake.
• Spread filling between the layers.
• Spread the remaining frostng on top and sides of cake.
• While the frosting is soft, sprinkle top of cake with chopped candied cherries and additional chopped figs, raisins and nuts.