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Lady Baltimore Cake

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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