Lord Baltimore Cake
Yield: 12 Servings
3/4 c Butter; softened
1-1/4 c Sugar
8 Egg yolks
2-1/2 c Cake flour; sifted
1/4 ts Salt
1 tb Baking powder
3/4 c Milk
1/2 ts Almond extract
1/2 ts Vanilla extract
1/2 ts Lemon extract
Cream butter; gradually add sugar; beat until fluffy. Beat egg yolks until
thick and slowly add to the mixture.
Mix together the cake flour, salt, and baking powder and add alternately
with the milk. Add extracts. Pour mixture into 3 greased and floured 9-inch
layer pans.
Bake at 350 degrees for 25-30 minutes. Invert pans and continue cooling.
Frost with Lord Baltimore Frosting.
Lord Baltimore Frosting
Yield: 12 Servings
3 c Sugar
3/4 c Water
1/4 ts Cream of tartar
4 Egg whites
2 ts Vanilla extract
1/4 ts Lemon extract
2 ts Orange juice
1/4 c Candied fruits mixed fruits-chopped
1/4 c Toasted almonds; slice
1/4 c Pecans; chop
1/4 c Macaroon crumbs
Cook sugar, water and cream of tartar in a heavy saucepan to the soft ball
stage (238 degrees on a candy thermometer). Beat egg whites until still
peaks form. Slowly add sugar mixture to egg whites in a steady stream,
beating constantly. Mix in vanilla, lemon extract and orange juice. Divide
mixture in half. Add mixed candied fruits, toasted almonds, pecans and
macaroon to one half. Spread between the layers. Use remaining icing to
cover top and sides of cake.