Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Cake Recipes >> Lady Baltimore 02

Print this Recipe    Lady Baltimore 02

Lady Baltimore Cake

3/4 cup butter or other shortening
2 cups sugar
3 cups sifted cake flour
3 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 cup water
1 tsp vanilla extract
6 egg whites

3 cups water
1 cup sugar
1/4 tsp cream of tartar
3 egg whites, stiffly beaten
1 tsp vanilla extract
1/2 cup chopped figs
1 cup chopped raisins
1 cup chopped nuts of your choice

Preheat oven to 350 degrees.

Cream shortening and sugar together until fluffy. Sift flour,
baking powder and salt together 3 times. Combine milk, water and
vanilla. Add small amounts of flour mixture to creamed mixture,
alternately with milk mixture, beating until smooth after each
addition. Beat egg whites until stiff but not dry and fold into
mixture. Pour into 9" cake pans (approx 2-3). Bake 25 minutes.
Makes 3 9-inch layers.

Boil sugar, water and cream of tartar together until a small amount
of syrup will from a soft ball when tested in cold water (about
238 degrees). Pour hot syrup gradually over beaten whites, beating
constantly and continuing to beat until mixture is of spreading
consistency. Add vanilla. Divide mixture in half. Add fruit and
nuts to 1 portion and spread between layers of cake. Frost top
and sides with remaining portion of frosting.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.