Lady Baltimore Cake
Owen Wister immortalized Charleston’s Lady Baltimore Tea Room and it’s glamorous cake in his book “Lady Baltimore”. This is the first time this long enough after and particular receipt for it has been given.
1 cup butter
3 cups sugar
1 cup milk
3 1/2 cups cake flour
4 teaspoons baking owder
2 teaspoons vanilla
2 teaspoon almond extract
1/2 cup water
Use electric mixer, if possible, cream butter, add 2 cups sugar gradually
and beat until the consistency of whipped cream. Add eggs, one at a time,
and beat thoroughly.
Sift baking powder and flour three times and add alternately with milk,
using a wooden spoon for blending. Baked in two 11 inch greased cake pans in 350° oven 30 minutes.
Make a thick syrup of 1 cup of sugar and 1/2 cup of water. Flavor with
almond and vanilla. Spread this over your layers as soon as you remove them
from the pan.
2 cups sugar
2/3 cup water
2 egg whites (beaten stiff)
2 teaspoons corn syrup
2 cups seeded raisins
2 cups pecans or walnuts
Almond and vanilla extract
Mix sugar, water and syrup. Cook until it forms a firm ball in cold water.
Pour gradually into the stiff egg whites, beating constantly. Now add
raisins, pecan nuts, and figs cut fine. Raisins and figs may be soaked
overnight in small amount of sherry or brandy, if desired. Add almond and
vanilla extracts to taste. Spread between layers, on top and sides of cake.
Source: Charleston Receipts