In the early 1900s, the Royal Baking powder company put out a wonderful cookbook that featured outstanding recipes for cakes from scratch and items that good hostesses served on a regular basis. The Lady Baltimore cake was exquisite, considered a delicacy. The light fluffy white cake was traditionally served with fruit and other additions and added a very delicate fluffy frosting.
The Lady Baltimore cake was served whenever a family gathering or friends were brought in for dinner, one of the most delicious desserts of the time. Dessert recipes tended toward the more rich and impressive and today, because it is slightly lighter and requires only egg whites and fruit, the Lady Baltimore cake is becoming as popular as it was back then.
Lady Baltimore Cake
1/2 cup softened margarine or butter
1 cup sugar
whites of 3 eggs
1/2 cup milk
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
1-3/4 cups flour
2 teaspoons Baking Powder
Cream butter or margarine; add sugar and unbeaten white of one egg; add milk very slowly, beating between each addition; add flavoring; add flour which has been sifted with baking powder; lastly fold in beaten whites of 2 eggs. Bake in square greased layer tins in hot oven about 15 minutes. Use following filling and cover top and sides of cake with white icing, page 16.
1-1/2 cups sugar
1/2 cup water
whites of 2 eggs
1/2 cup chopped seeded raisins(optional, may replace with any dried fruit such as cranberries or cherries.
1/2 cup chopped dried apricots
1 cup chopped blanched almonds or pecan nuts (optional)
1/2 teaspoon vanilla extract
Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit, nuts and flavoring. Spread between layers of cake.