FILLING AND FROSTING
PREHEAT oven to 350 degrees.
SIFT flour, baking powder and cream of tartar. Cream butter in large bowl, gradually add sugar, beating until light and fluffy. Add dry ingredients, alternately with milk, beating well after each addition. Add vanilla. Beat egg whites until stiff. Fold into cake mixture. Spread batter into 2 prepared 9-inch layer pans. Bake until tester inserted in center comes out clean, 25 to 30 minutes.
COOL in pans 10 minutes. Remove from pans and cool thoroughly. Spread Lady Baltimore Filling between layers and on top and sides of cake. Garnish top with dried apricots and pecan halves.
LADY BALTIMORE FILLING AND FROSTING: Combine egg whites, sugar, salt, water and syrup in top of double boiler. Beat 1 minute. Place over rapidly boiling water. Beat constantly on high 7 minutes or until frosting stands in peaks. Remove from boiling water. Transfer to large bowl; add vanilla. Beat 1 minute. For FILLING: Add fruits and nuts to 1/3 of the frosting.
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It’s all good!
My Grandmother made a Lady Baltimore cake from scratch, with maraschino, cherries, and pecans in the filling
This frosting/filling sounds a lot like my 7-Minute recipe. Will your frosting crust on the outside?
Hi Rhonda, our Lady Baltimore frosting is similar to a 7 minute frosting and it will get a slight crust to it.
I wanted a recipe using Swansdown cake flour for a white cake. I followed the recipe exactly. I’ve just reviewed the recipe to see if I did anything wrong. It baked beautifully, looked great. It was the driest cake.
Hi Jean,
There are several reasons why a cake can turn out dry – the top three are; not sifting the flour before measuring, inaccurate oven temp or baking too long, and overmixing the batter.
Someone from our Consumer Relations department will be reaching out to help you.
Happy baking!
Debra Weber, perhaps trying Maraschinos, peaches or pear in place of the apricot.
Thanks for the substitution recommendations Leah! Hi Debra, Let us know if you try it. Happy Baking!
The 1/3 of the frosting that you add nuts and fruit to – is that the portion you use as filling? My grandmother’s favorite cake to make was Lady Baltimore, and I can vividly see the Swans Down in my mind’s eye right now. I definitely must try this.
I am not a big fan of apricots, can you suggest another fruit that would work for this cake?