This cake is a real beauty covered with soft icing. You may substitute sherry for vanilla if you choose.
Lady Baltimore Cake
- 1 cup butter, softened
- 1 1/4 cups white sugar
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 6 egg whites
- 1/2 cup white sugar
- 1/2 cup raisins, coarsely chopped
- 1/3 cup chopped pecans
- 1/3 cup chopped candied cherries
- 2 teaspoons vanilla extract
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer pans.
2 In a large bowl, cream butter or margarine, 1 1/4 cups sugar and 1 1/2 teaspoons vanilla together well. Beat until light and fluffy.
3 Stir flour, baking powder, and salt together in another bowl. Add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour.
4 Using clean beaters, beat egg whites in mixing bowl until soft peaks form. Add 1/2 cup sugar gradually while beating until stiff. Fold whipped egg whites into batter. Pour into prepared pans.
5 Bake for 25 to 30 minutes, until an inserted wooden pick comes out clean. Cool.
6 To Make Filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries, and 2 teaspoons vanilla or sherry all together. Use as filling to spread between layers. Spread remaining frosting on tops and sides of cake.