Light, fluffy Lady Baltimore Cake slice
Lady Baltimore Cake
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This fluffy white sponge cake with a fruit and nut filling is a classic Southern cake thought to have first been served in the early 20th century at Lady Baltimore's Tea Room in Charleston, South Carolina. Its divine meringue-like frosting has made it popular as a wedding cake.
  • 2 1/2 cups – sifted Swans Down Cake Flour
  • 2 1/2 teaspoons – baking powder
  • 1/4 teaspoon – cream of tartar
  • 1/2 cup – butter, softened
  • 1 1/2 cups – sugar
  • 1/2 cup – milk
  • 1 teaspoon – vanilla extract
  • 6 – egg whites
  • dried – whole apricots
  • pecans – halved


  • 2 – egg whites
  • 1 1/2 cups – sugar
  • dash – salt
  • 1/3 cup – water
  • 2 teaspoons – light corn syrup
  • 1 teaspoon – vanilla extract
  • 1/2 cup – dried apricots, chopped
  • 1/2 cup – raisins
  • 1/2 cup – pecans, chopped

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.

  • Bobbie says:

    It’s all good!

  • Tammy says:

    My Grandmother made a Lady Baltimore cake from scratch, with maraschino, cherries, and pecans in the filling

  • Rhonda Jarrett says:

    This frosting/filling sounds a lot like my 7-Minute recipe. Will your frosting crust on the outside?

  • Jean E McClay says:

    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.

    • Swans Down says:

      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!

  • Leah Gordon says:

    Debra Weber, perhaps trying Maraschinos, peaches or pear in place of the apricot.

    • Swans Down says:

      Thanks for the substitution recommendations Leah! Hi Debra, Let us know if you try it. Happy Baking!

  • Judy Vallas says:

    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.

  • Debra Weber says:

    I am not a big fan of apricots, can you suggest another fruit that would work for this cake?

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