Lady Baltimore Cake

Ingredients

• 1 cupful butter
• 2 cups of sugar
• 31% cups of flour
• 1 cup of sweet milk
• 8 eggs, whites only
• 2 level teaspoons of baking powder
• 1 teaspoon rose water
• 3 cups of sugar
• 1 cut water (boiling)
• 3 eggs, whites only
• 1 cup of chopped raisins
• 1 cup of chopped nut meat
• 5 figs, cut into very thin slips
• juice of a lemon

Method

1. 1

   Cream the butter; add 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.

2. 2

   Bake in three-layer cake pans, in oven that is hotter than it would have to be for loaf cake.

3. 3

   To make filling: Dissolve 3 cups of granulated sugar into one cup boiling water; cook it until it threads, then pour it over the stiffly-beaten whites of the three eggs, stirring constantly.

4. 4

   To this icing add raisins, nut meats (pecans preferred) and figs. with this ice both the top and sides of the cake.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 33. The excerpt below is the record exactly as published.

Lady Baltimore Cake.—Cake part: 1 cupful butter; 2 cups of sugar; 31% cups of flour; 1 cup of sweet milk; 8 eggs, whites only; 2 level teaspoons of baking powder; 1 teaspoon rose water. Fill- ing; 3 cups of sugar; 1 cut water (boiling); 3 eggs, whites only; 1 cup of chopped raisins; 1 cup of chopped nut meat; 5 figs, cut into very thin slips; juice of a lemon

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