Lady Baltimore Cake
From The Henderson cook book, 1914
Serves 9
Recipe by Mrs. J. R. Teague.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 58. The excerpt below is the record exactly as published.
LADY BALTIMORE CAKE. One cupful of butter, 2 cupfuls of sugar, 3 cupfuls of flour, 1 cupful of sweet milk, the whites of 6 eggs, 2 level teaspoonfuls of baking powder, and 1 teaspoonful of rose- water. Cream the butter; add the sugar gradually, beating continuously ; then the milk and the flavoring ; next the flour, into which the baking powder has been sifted, and, lastly, the stiffly-beaten whites of the eggs, which should be folded lightly into the dough. Bake in three layer-cake pans in an oven that is hotter than it would have to be for loaf cakes. To make fillings. — Dissolve 3 cupfuls of granulated sugar in one cupful of boiling water ; cook it until it threads ; then pour it over the stiffly-beaten whites of 3 eggs, stirring con- stantly. To this icing add 1 cupful of chopped raisins, 1 cupful of chopped nut meats (pecans preferred), and 5 figs, cut into very thin strips
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Cook this with the app: pantry check, scaling, and the assistant.