Lady Baltimore Cake

Name: Lady Baltimore Cake
Cuisine: American
Ingredients: ¾ cup whole milk, at room temperature; ½ teaspoon almond extract; ½ cup (1 stick) unsalted butter, at room temperature; 1¼ cups granulated sugar; ¼ cup water; ½ teaspoon vanilla extract; 3 large egg whites, at room temperature; ½ cup granulated sugar; ¼ cup chopped dried figs; ⅔ cup Grand Marnier; ½ cup yellow raisins; ¼ cup chopped dried apricots; 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup chopped walnuts; 2 cups cake flour; 1 cup sugar; 1 to 2 lemons; 1 teaspoon vanilla extract; pinch of salt; 1 cup water; 1½ cups sugar; ½ teaspoon grated lemon zest; 1 tablespoon fresh lemon juice; ¼ teaspoon almond extract; ¼ teaspoon cream of tartar; 2 teaspoons light corn syrup; 2 large egg whites; ⅓ cup cold water

Preparation info

Difficulty
Medium

Appears in

Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

About

Erika Cline, adapted from Anne Byrn’s American Cake (2016) and Blanche Rhett’s 200 Years of Charleston Cooking (1930)

Ingredients

½ cup yellow raisins
¼ cup chopped dried apricots
¼ cup

Americas
United States
Vegetarian
Cake
South Carolina

Method

Place the raisins, and the apricots and figs in two separate containers and add ⅓ cup of the Grand Marnier to each to soak for 3 to 4 hours. Cover with plastic wrap till needed.

To make the cake, place a rack in the center of the oven, and preheat the oven to s