Name: Lady Baltimore Cake
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: ¼ teaspoon cream of tartar; 1 teaspoon vanilla extract; 1 cup milk; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup (1 stick) butter or shortening, softened; 4 egg whites; 1½ cups sugar; ¼ cup Light corn syrup; ¼ teaspoon salt; 1 cup sugar; 2 egg whites; ½ cup finely chopped dried figs, apricots, cranberries, or dates; ½ cup golden or dark raisins; 2 tablespoons brandy, sherry, orange juice, or grape juice; 2 cups sifted (all-purpose) flour; ½ cup finely chopped pecans or walnuts

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Southern Cakes

By Nancie McDermott

Published 2007

About

My cousin Libbie Hall shared her family’s recipe for the queen of Southern cake extravaganzas, Lady Baltimore. Her father, Thaddeus Hall, came to North Carolina from Tennessee as a young man to study at Duke University. He stayed on to marry my aunt, and to serve for many years as a beloved principal in the Durham city schools. His sisters shared this Hall family recipe with Libbie’s mother, Mary Elizabeth Sui