Introduction

Lady Baltimore Cake is a classic Southern dessert known for its moist white cake layers and a rich, boozy fruit and nut frosting. This elegant cake combines delicate flavors and textures, perfect for special occasions or anytime you want a show-stopping treat.

A three-layered cake with light golden sponge and visible chips or nuts inside each layer, separated by a thin creamy filling. The entire cake is covered with thick, fluffy white frosting that has swirled peaks, giving it a soft, cloud-like texture. One slice is cut out and placed on a white plate beside the cake, showing the layers clearly. There is a silver fork near the plate, and the cake is on a white plate set on a white marbled surface with an orange and white backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cake flour (not self-rising)
4 teaspoons baking powder
Pinch of salt
1 ⅓ cups milk
2 tablespoons pure vanilla extract
¾ cup shortening
1 cup plus 3 tablespoons sugar
6 large egg whites
½ cup raisins, chopped
¼ cup rum, kirsch, or warm tea
2 cups sugar (for frosting)
4 large egg whites (for frosting)
Pinch of salt (for frosting)
2 teaspoons pure vanilla extract (for frosting)
½ cup chopped walnuts
½ cup chopped dried figs
¼ cup chopped dried cranberries

Instructions

Step 1: Preheat the oven to 375°F. Grease two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.
Step 2: In a medium bowl, sift together cake flour, baking powder, and salt. In a small bowl, stir together the milk and vanilla extract.
Step 3: In a mixing bowl, cream the shortening and 1 cup sugar with an electric mixer. On low speed, add the flour mixture in three parts, alternating with the milk mixture, starting and ending with flour. Beat until just combined.
Step 4: Using a whisk attachment, beat egg whites on low speed until foamy. Slowly add 3 tablespoons sugar while mixing, then beat on high until stiff peaks form. Be careful not to overbeat.
Step 5: Fold one-third of the beaten egg whites into the flour mixture to lighten it, then gently fold in the remaining egg whites until combined.
Step 6: Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula. Bake for about 25 minutes, or until a cake tester inserted into the center comes out clean and the tops turn golden brown.
Step 7: Let the cake layers cool in the pans for 10 minutes. Then invert onto a wire rack, peel off the parchment, and turn them right side up to cool completely.
Step 8: For the frosting and filling, soak the chopped raisins in rum, kirsch, or warm tea in a small bowl.
Step 9: In a small saucepan, bring 2 cups sugar and a bit more than ½ cup water to a boil. Continue boiling until the syrup reaches the soft-ball stage (234°F to 238°F on a candy thermometer).
Step 10: Place 4 egg whites in a mixing bowl and beat on low speed until foamy. Add a pinch of salt and increase speed to medium-high, beating until stiff but not dry peaks form. Avoid overbeating.
Step 11: With the mixer running, slowly pour the hot syrup into the egg whites. Beat on high until the mixture is no longer steaming, about 3 minutes. Add vanilla extract and mix until fully incorporated.
Step 12: Transfer one-quarter of this frosting to a medium bowl. Drain the soaked raisins and stir them into the frosting along with chopped walnuts, figs, and cranberries to make the filling.
Step 13: Using a serrated knife, level the cooled cake layers if needed. Place strips of parchment paper around your serving plate or cake stand to catch any stray frosting.
Step 14: Place one cake layer on the serving plate. Spread the fruit and nut filling evenly over the top. Place the second layer on top, then spread the remaining frosting over the entire cake. Remove the parchment strips carefully.

Tips & Variations

For a non-alcoholic version, substitute rum or kirsch with warm black tea or fruit juice.
Ensure egg whites are at room temperature for best volume when beating.
Toast the walnuts lightly for extra flavor and crunch in the filling.
Use parchment paper strips around the cake to keep your serving plate clean during frosting.

Storage

Store the Lady Baltimore Cake covered in the refrigerator for up to 3 days to keep the frosting and filling fresh. Before serving, let the cake sit at room temperature for about 20 minutes for best texture. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before bringing to room temperature.

How to Serve

The image shows a round cake with four visible layers on a white plate, sitting on a white marbled surface. The cake has light yellow sponge layers separated by creamy filling with small nut pieces inside. The outside of the cake is covered with thick, fluffy white frosting that is swirled smoothly all around. One slice is cut and placed on a white plate nearby, displaying the layers clearly. Next to the cake are a knife and two forks, along with a dark plate and a glass with amber liquid in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites in the cake?

This recipe specifically calls for egg whites to keep the cake light and fluffy. Using whole eggs may change the texture and density of the cake.

What if I don’t have a candy thermometer for the frosting syrup?

To test the syrup without a thermometer, drop a small amount of the boiling syrup into cold water. If it forms a soft, flexible ball that flattens when removed from water, it has reached the soft-ball stage. This stage is crucial for achieving the right frosting texture.