Lady Baltimore Cake

Name: Lady Baltimore Cake
Yield: Makes one 9-inch (23 cm) cake | Serves 12
Ingredients: 2½ cups (625 mL) cake and pastry flour; ¼ tsp (1 mL) cream of tartar; 6 egg whites, at room temperature; ½ cup (125 mL) water, at room temperature; ½ cup (125 mL) 2% milk, at room temperature; 1 tsp (5 mL) finely grated orange zest; 1 tsp (5 mL) vanilla extract; 2 cups (500 mL) sugar; ¾ cup (185 mL) unsalted butter, at room temperature; ½ cup (125 mL) chopped pecans; ½ cup (125 mL) dried cherries; ½ cup (125 mL) chopped dried Mission figs; ½ cup (125 mL) chopped pitted Medjool dates; ¾ tsp (4 mL) salt; 1 Tbsp (15 mL) baking powder

Preparation info

Makes one 9 inch 23 cm ) cake | Serves
12

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

With this cake, a meringue frosting wraps a fluffy orange sponge cake, and dates, figs, pecans, and dried cherries are nestled in the centre. The retro version of the cake calls for candied fruit, but I prefer the more natural dried-fruit choices.

Ingredients

Cake

2½ cups (625 mL) cake and pastry flour
1 Tbsp (

Cake
Vegetarian

Method

Preheat oven to 350°F (175°C), and grease and line two 9-inch (23 cm) cake pans with parchment paper.
Sift the flour, baking powder, and salt together, and set aside.
With electric beaters or in a tabletop mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Beat in the vanilla and orange zest.
Combine the milk an