2 1/4 c Cake flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Soft butter
1 1/3 c Sugar
1 ts Vanilla
2/3 c Milk
4 Egg whites
LADY BALTIMORE ICING
2 Egg whites
1/4 ts Cream of tartar
1 pn Salt
6 tb Cold water
1 1/2 c Sugar
1 ts Vanilla
2 ts White corn syrup
FILLING
12 Maraschino cherries; well
-drained and chopped
1/2 c Chopped moist figs
1/2 c Chopped pecans
Sift flour, measure and resift 3 times with baking powder and salt. Cream
butter thoroughly, add sugar slowly and continue creamin until smooth. Stir
in vanilla. Add sifted dry ingredients alternately with milk, in 3 or 4
portions, beginning and ending with flour and beating thoroughly after each
addition. Fold in stiffly beaten egg whites. Turn batter into two 8″ cake
pans, buttered on the sides and bottoms lined with waxed paper. Bake at 375
degrees about 25 min. or until cake is springy when lightly pressed with
finger tips. Turn out onto cake racks and cool Frost with Lady Baltimore
Icing.
Lady Baltimore Icing: Put all ingredients, except vanilla, in top of double
boiler, over boiling water. Beat with electric beater 4 min. or until icing
is stiff enough to stand in peaks. Remove from heat and add vanilla. If any
graininess appears, add a few drops of lemon juice and continue beating
until smooth. Transfer aout 1/3 of the icing to another bowl and quickly
stir in the following filling ingredients:
Spread between layers of Lady Baltimore Cake. Frost top and sides with rest
of plain icing. Enough for two 8″ layers
This recipe is from an old Meta Given cookbook
Yields
1 Servings