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Lady Baltimore Cake
- Active Time 20m
- Total Time 20m
Makes 2 9-inch layer pans
Made famous long ago by cooks of the town and plantation mansions of South Carolina and Maryland; a Christmas delicacy there.
- For the White Frosting:
- 2 1/2 cups sugar
- 1 tablespoon light corn syrup
- 1 cup water
- 3 egg whites
- 1 teaspoon vanilla extract
- For the Fruit Nut Filling:
- About 1/3 of the frosting
- 1/3 cup raisins
- 1/3 cup figs, cut in strips
- 1/2 cup walnuts, chopped
FOR THE CAKE:
Make the recipe for Rich White Cake in layers. Spread both cooled layers with Fruit-Nut filling. Cover with a thin layer of White Frosting. Put layers together. Then cover top and sides of cake with the remaining White Frosting.
FOR THE WHITE FROSTING:
Mix sugar, corn syrup and water together and boil to 242 degrees F, or until an 8-inch thread spins from spoon. Pour slowly, beating constantly, over 3 egg whites, beaten stiff. Add 1 teaspoon vanilla. Continue beating with spoon until mixture is fluffy and will hold its shape.
FOR THE FRUIT NUT FILLING:
Take about 1/3 of frosting and mix in the raisins, figs and walnuts. Filling should be thick enough to stay on cake.
"From Betty Crocker's Picture Cookbook. Copyright 1950, 200 General Mills, Inc. All rights reserved. Used here by permission of the publisher IDG Books Worldwide, Inc. "Betty Crocker and Betty Crocker's are registered trademarks of General Mills, Inc., used under exclusive license by IDG Books Worldwide, Inc."
Serving size = 1/8 cake
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
214 calories; 3g total fat; 0mg cholesterol; 17mg sodium; 48g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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