Recipe: Lady Baltimore Cake

If an excellent CAKE for a special occasion is desired, Lady Baltimore CAKE should be served. It is made in layers, between which a FILLING Containing fruit and nuts is spread. A white ICING of any desirable kind is used to cover the CAKE.


  •  1/2 c. butter
  •  4 tsp. baking powder
  •  1 c. sugar
  •  3 egg whites
  •  3/4 c. milk
  •  1 tsp. vanilla
  •  2 c. flour

Cream the butter, add the sugar gradually, and continue creaming. Stir in the milk. Sift the flour and baking powder together and add them. Fold in the stiffly beaten egg whites and add the vanilla. Bake in square layer pans or in two thick layers in loaf-CAKE pans. When cold, fill with the following FILLING and ice with any desirable white ICING.


  •  2 c. sugar
  •  1/2 c. figs or dates, chopped
  •  1/2 c. milk
  •  1 c. chopped nuts
  •  1 c. raisins, chopped

Cook the sugar and milk until it forms a soft ball when dropped in cold water. Remove from the fire and cool. Beat until it begins to look creamy, and then add the raisins, figs or dates, and nuts. When stiff enough, spread a thick layer on one layer of the CAKE, place the other layer of CAKE on top, and cover with a thin layer of white ICING.