Lady Baltimore Cake

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.

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  • 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.

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