Lord Baltimore Cake

Ingredients

• 1 cupful sugar
• 2% cupfuls flour
• 34 cupful Crisco
• 2% teaspoonfuls baking powder
• ¥% cupful cold water
• ¥% teaspoonful salt
• 1 teaspoonful vanilla extract
• 6 yolks of eggs
• 1 cupful sugar
• 1 teaspoonful vanilla extract
• ¥% cupful boiling water
• ¥% cupful chopped raisins
• 2 whites of eggs
• 1 cupful chopped nut meats
• Pinch cream of tartar
• 5 chopped figs

Method

1. 1

   Cream Crisco and sugar together.

2. 2

   Sift dry ingredients and add alternately with water.

3. 3

   Add vanilla and beaten yolks.

4. 4

   Divide into tins and bake for twenty-five minutes.

5. 5

   For filling, boil sugar and water, add cream of tartar, then pour onto beaten egg whites while beating.

6. 6

   Add vanilla, raisins, nuts, and figs, beat until thick and use.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 69. The excerpt below is the record exactly as published.

Lord Baltimore Cake 1 cupful sugar 2% cupfuls flour 34 cupful Crisco 2% teaspoonfuls baking powder ¥% cupful cold water Y% teaspoonful salt 1 teaspoonful vanilla extract 6 yolks of eggs Filling or Frosting 1 cupful sugar 1 teaspoonful vanilla extract Y% cupful boiling water ¥% cupful chopped raisins 2 whites of eggs 1 cupful chopped nut meats Pinch cream of tartar 5 chopped figs For cake. Cream Crisco and sugar together. Sift together three times dry ingredients and add alternately with water. Add vanilla, beat mixture well, then fold in beaten yolks of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twenty-five minutes. For filling. Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms soft ball when tried in cold water, or 240° F.; pour on to stifly beaten whites of eggs, pouring in steady stream and very slowly, adding while beating vanilla, raisins, nuts, and figs, beat until thick and divide between and on top of cake. Sufficient for one large layer cake. Lunch Cakes 1 scant cupful sugar 2 cupfuls flour 6 tablespoonfuls Crisco 3 teaspoonfuls baking powder 1 cupful milk 1 teaspoonful salt 2 eggs 1 teaspoonful vanilla extract Cream Crisco and sugar together, then add well beaten eggs. Sift dry ingredients, and add to first mixture alternately with milk. Divide into Criscoed and floured gem pans and bake in moderately hot oven fifteen minutes. Sufficient for fifteen cakes. 128 Cakes Jelly Roll 4 eggs 1 teaspoonful baking powder 1 cupful sugar Y% teaspoonful salt 2 tablespoonfuls melted Crisco 4 tablespoonfuls milk 2 cupfuls flour Jelly or preserves 1 teaspoonful lemon extract Beat eggs and sugar together twenty minutes, remove beater, sift in flour, salt, and baking powder, add milk, extract, and melted Crisco. Grease large flat tin with Crisco, dust over with flour, pour in mixture and spread out evenly. Bake twelve minutes in moderately hot oven. Turn out on sugared paper, spread quickly with jelly or preserve and roll up at once. ‘Fhe cake will crack if spreading and rolling are not quickly done. Sliced jelly roll is delicious with custard. Sufficient for one jelly roll. Marble Cake 2 cupfuls sugar 2 tablespoonfuls melted 1 cupful Crisco chocolate 3% cupfuls flour 1 teaspoonful powdered 4 eggs cinnamon 1 cupful milk ¥% teaspoonful grated nutmeg 3 teaspoonfuls baking powder 1% teaspoonful powdered allspice 2 tablespoonfuls molasses 1 teaspoonful salt Cream Crisco, add gradually the sugar, yolks of eggs beaten until thick, flour, salt, baking powder, milk, and egg whites beaten to stiff froth. Mix carefully and to one-third the mixture add spices, molasses, and melted chocolate. Drop in Criscoed cake pan alternately a spoonful of each mix- ture, and draw spoon through once or twice to make colors lie in lines. Bake in moderately hot oven one hour. Sufficient for one medium-sized cake Marmalade Cake % cupful sugar ¥% teaspoonful salt

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