Lady Baltimore Cake (Original Recipe)

Name: Lady Baltimore Cake (Original Recipe)
Yield: 8 servings
Ingredients: Beat 1/2 cupful butter; 2 cupfuls of sugar; 1/3 of a cup of sweet milk; 2 1/2 cupfuls of flour; the whites of 8 eggs; 2 heaping teaspoonfuls of baking powder; a few drops of almond extract; 3 cupfuls of sugar; 1 cupful of water; the whites of 2 eggs; 2 cupfuls of well-chopped raisins; 2 cupfuls of nuts chopped fine

From The Henderson cook book, 1914

Serves 8

Recipe by Mrs. J. R. Singleton, Mehane, N. C.

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 (ORIGINAL RECIPE). Beat % cupful butter and 2 cupfuls of sugar to a cream. Add % of a cup of sweet milk slowly to this mixture, stirring steadily. Sift 2 heaping teaspoonfuls of baking powder with 2^2 cupfuls of flour. Stir flour into the sugar, milk and butter and beat until smooth. Beat the whites of 8 eggs to a stiff froth. Fold them carefully into the batter, add a few drops of almond extract and turn into 3 greased pans. Bake in moderately quick oven. Filling. — Boil 3 cupfuls of sugar with 1 cupful of water for 10 minutes. Beat the whites of 2 eggs to a dry stiff froth. Pour the syrup upon these eggs, beating steadily; flavor with vanilla. Add 2 cupfuls of well-chopped raisins, 2 cupfuls of nuts chopped fine

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