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Lady Baltimore Cake with Rum-Soaked Raisins and Nutty Fruit Filling Recipe

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★★★★★

4.8 from 118 reviews

This classic Lady Baltimore Cake is a delightful white layer cake with a moist and tender crumb, filled and frosted with a rich meringue frosting studded with raisins, walnuts, figs, and dried cranberries. It combines delicate cake layers with a luscious, fruit-and-nut laden filling and frosting, perfect for special occasions and dessert tables.

Ingredients

Scale

For the White Cake Layers

  • 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, divided
  • 6 large egg whites

For the Frosting and Filling

  • ½ cup raisins, chopped
  • ¼ cup rum, kirsch, or warm tea
  • 2 cups sugar
  • 4 large egg whites
  • Pinch of salt
  • 2 teaspoons pure vanilla extract
  • ½ cup chopped walnuts
  • ½ cup chopped dried figs
  • ¼ cup chopped dried cranberries

Instructions

  1. Prepare Cake Pans and Oven: Preheat your oven to 375°F (190°C). Grease two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry and Wet Components: In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate small bowl, stir together the milk and vanilla extract for the wet mixture.
  3. Cream Shortening and Sugar: Using an electric mixer, cream the shortening with 1 cup of sugar until light and fluffy. On low speed, alternately add the dry flour mixture and the milk mixture in three parts, starting and ending with the flour mixture. Beat until just combined, avoiding overmixing.
  4. Whip Egg Whites: Switch to the whisk attachment and beat the egg whites on low speed until foamy. Gradually add the remaining 3 tablespoons of sugar while continuing to beat on high until stiff peaks form. Be careful not to overbeat.
  5. Incorporate Egg Whites: Gently fold one-third of the whipped egg whites into the cake batter until just combined, then carefully fold in the remaining egg whites until the mixture is uniform but airy.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula. Bake for about 25 minutes or until cakes are golden brown and a tester inserted into the center comes out clean.
  7. Cool the Cakes: Let the cake layers cool in the pans for 10 minutes, then invert them onto wire racks and peel off the parchment paper. Re-invert the cakes right side up and allow them to cool completely.
  8. Soak the Raisins: Place the chopped raisins in a small bowl and soak them with rum, kirsch, or warm tea to plump them up and infuse flavor.
  9. Make Sugar Syrup: Combine the sugar with a little over ½ cup of water in a small saucepan and bring to a boil. Continue boiling until the syrup reaches the soft-ball stage, between 234°F and 238°F on a candy thermometer.
  10. Whip Frosting Egg Whites: Place the egg whites in a mixing bowl and whisk on low speed until foamy. Add a pinch of salt, then increase speed to medium-high until stiff but not dry peaks form. Avoid overbeating.
  11. Add Hot Syrup to Egg Whites: With the mixer running at high speed, carefully pour the hot sugar syrup into the egg whites. Continue beating until the mixture cools and is no longer steaming, which takes about 3 minutes.
  12. Flavor the Frosting: Add the vanilla extract and mix until fully incorporated.
  13. Prepare Filling: Take ¼ of the frosting and transfer it to a separate bowl. Drain the soaked raisins and fold them in along with the chopped walnuts, dried figs, and dried cranberries.
  14. Level Cake Layers: Using a serrated knife, level the tops of the cake layers to create even surfaces for stacking.
  15. Assemble the Cake: Place strips of parchment paper around the serving plate or cake stand to catch any frosting spills. Place one cake layer on the plate and spread the fruit and nut filling over its top evenly. Place the second cake layer on top.
  16. Frost the Cake: Use the remaining frosting to spread over the top and sides of the cake smoothly. Carefully remove the parchment paper strips to reveal clean edges.

Notes

  • Ensure egg whites are at room temperature before whipping for best volume.
  • The syrup must reach the soft-ball stage for the frosting to set properly.
  • Wine or brandy can be substituted in place of rum or kirsch for soaking the raisins.
  • Use an offset spatula to smooth batter and frosting evenly.
  • Store covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Lady Baltimore Cake, white layer cake, vintage cake recipe, meringue frosting, fruit and nut cake, classic Southern dessert

Find it online: https://cheframiflavor.com/lady-baltimore-cake-with-rum-soaked-raisins-and-nutty-fruit-filling-recipe/