Lady Baltimore Cake

Ingredients

• 3 cups sifted flour
• 1 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 cup butter or shortening
• 1 cup egg whites

Method

1. 1

   Sift flour once, measure, add baking powder and salt, and sift 3 times.

2. 2

   Cream butter, add sugar gradually, and cream together until light and fluffy.

3. 3

   Add flour alternately with milk, beating after each addition.

4. 4

   Add vanilla.

5. 5

   Beat egg whites until they will hold up in moist peaks.

6. 6

   Stir quickly but thoroughly into batter.

7. 7

   Bake in 2 nine-inch layers in moderate 375 degree oven for 25 to 30 minutes.

8. 8

   Spread with Lady Baltimore Filling.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 9. The excerpt below is the record exactly as published.

V2 teaspoon salt Cream butter and sugar, add eggs and then sift flour, soda and baking powder, add eggs that have been beaten, add molasses last. Mn. C. I. Scruggs CROWN CAKE Measure into mixing bowl : 2 cups sifted cake flour 1 teaspoon salt 1 1/3 cup sugar 2/3 cup milk Y2 cup shortening Blend by hand or mixer for 2 minutes. Stir in 3 teaspoons bak- ing powder, add 1/3 cup milk, 2 eggs, 1 teaspoon vanilla. Blend by- hand or mixer for 2 minutes. Pour into 9-inch ring mold, 3" deep, rubbed with shortening and lined with waxed paper along the bottom. Bake in moderate oven 375 degrees 40 to 45 minutes. When cool ice with creaming icing. Mrs. A. T. Gobbel LEMON AND ORANGE LAYER CAKE 4 eggs V4 lb. butter 2 cups sugar 1 cup sweet milk 2 cups flour 1 tsp. vanilla 2 tsps. bakim:' powder Mix eggs, sugar, flour (sift 3 times) and baking powder well. Let butter and milk come to a boil, then add to batter. Add flavoring. Bake in a moderate oven for 20 minutes. ICING 1 pkg. pulverized suyar Juice and grated rind of 1 lemon *4 pound butter and 1 orange. Cream butter and sugar, then add juice and grated rind. Spread on cake. Mrs. Price Surratt PEACH UPSIDE DOWN CAKE 9 canned cling peach halves 1 tsp. vanilla V± cup soft butter or margarine 2 cups cake flour V2 cup brown sugar 3 tsp. baking powder y-2 cup shortening 1 tsp. salt 1 cup granulated sugar 2/3 cup milk 2 eg°:s — Maraschino Cherries Drain peaches, spread softened butter in bottom of deep square 9" pan. Pack brown sugar evenly on top of butter. Arrange peaches upside down on sugar mixture. Lay cherries in uniform pattern be- tween peach halves. Cream shortening, add sugar gradually, cream- ing thoroughly. Blend in well beaten eggs and flavoring Stir in 20 sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Pour batter carefully over fruit. Bake in moderate oven over 350 degrees about J hour. Loosen sides of cake with spatula and turn out of pan immediately allowing pan to rest over cake a few seconds so that syrup will drain. Mrs. A. T. Gobbcl PINEAPPLE UPSIDE DOWN CAKE 1. In a 9" skillet melt 3 tablespoons butter 2. Remove from heat and sprinkle with Vo cup brown sugar 3. Arrange on sugar 8 or 10 slices of pineapple 4. Beat until very light 2 egys 5. Add while beating V'j teaspoon salt. 1 cap su»ar, 1 tsp. vanilla 6. Heat to boiling point *4 cup evaporated mil!.:, diluted with x/\ cup ■vater, 1 tablespoon shortening 7. Beat into egg mixture 8. Sift together 1 cup sifted flour, 1 teaspoon baking powder 9. Add to milk mixture, beating quickly but thoroughly 10. Pour over pineapple 11. Bake in moderate oven 360 degrees 25 or 30 minutes or until cake shrinks from side of pan. Serve with whipped cream for topping. Serves 6 Mrs. L. O. Woodson LADY BALTIMORE CAKE 3 cups sifted flour 1 \/o cup sugar 3 teasioons baking powder P'j cup milk V2 cup salt 1 teaspoon vanilla V2 cup butter or shortening

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