Lady Baltimore Cake

Ingredients

• One cupful of butter
• two cupfuls of sugar
• three and one-half cupfuls of flour
• one cupful of sweet milk
• the whites of six eggs
• two level teaspoonsful of baking powder
• one teaspoonful of rosewater
• three cupfuls of granulated sugar
• one cupful of boiling water
• one cupful of chopped raisins
• one cupful of chopped nut meats
• five figs, cut into very thin strips

Method

1. 1

   Cream the butter and add sugar gradually, then milk and flavoring.

2. 2

   Mix in flour with baking powder, and fold in beaten egg whites.

3. 3

   Bake in three layer-cake pans.

4. 4

   For the filling, cook sugar and water until it threads, then pour over beaten egg whites, stirring constantly.

5. 5

   Add raisins, nuts, and figs.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 62. The excerpt below is the record exactly as published.

Lady Baltimore Cake One cupful of butter; two cupfuls of sugar; three and one-half cupfuls of flour; one cupful of sweet milk; the whites of six eggs; two level teaspoonsful of baking powder, and one teaspoonful of rosewater. 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 oven hotter than it would have to be for loaf cake. To make the filling: Dissolve three cupfuls of granulated sugar in one cupful of boiling water; cook it until it threads then pour it over the stiffily-beaten whites of three eggs, stirring constantly. To this icing add one cupful of chopped raisins, one cupful of chopped nut meats, pecans preferred, and five figs, cut into very thin strips

Cook this with the app: pantry check, scaling, and the assistant.