MARTHA'S LADY BALTIMORE CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Martha's Lady Baltimore Cake image

White cake is layered with a fruit and nut filling and slathered with fluffy frosting in this traditional Southern dessert. Martha made this recipe on Martha Bakes episode 709.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 20

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
3 cups cake flour (not self-rising), sifted, plus more for pans
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup milk
1/2 cup water
3 large egg whites
1/2 cup golden raisins, chopped
1/2 cup pitted dates, diced
1/2 cup dark rum
1/2 cup chopped walnuts, toasted
2 cups sugar
1/2 teaspoon light corn syrup
2/3 cup water
4 large egg whites
1 teaspoon pure vanilla extract
1 pinch of kosher salt

Steps:

  • Make the cake: Preheat the oven to 375 degrees. Butter and flour two 9-by-2-inch round pans; set aside. Into a medium bowl, sift together flour, baking powder, and salt three times; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Beat in vanilla and almond extracts. Add the flour mixture in three additions, alternating with the milk and the water, and beginning and ending with the flour. Set batter aside.
  • In a clean bowl of the electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold gently into reserved batter until well combined.
  • Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes. Remove cakes from pans, and return to the rack to cool, top-sides up.
  • Make the filling and frosting: Bring raisins, dates, and rum to a boil in a small saucepan over medium heat, stirring occasionally, until liquid has been absorbed. Remove from heat; let cool. Stir in walnuts; set aside.
  • In a small saucepan, combine sugar, corn syrup, and the water. Bring to a boil over high heat, stirring to dissolve the sugar. When sugar has dissolved, continue to cook without stirring, until it reaches 238 degrees (soft-ball stage) as measured on a candy thermometer.
  • Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, vanilla, and salt until stiff peaks form. When sugar mixture has reached 238 degrees, pour it into the beaten egg whites while beating constantly on high speed, until the mixture is cool and is the proper consistency for spreading, about 7 minutes.
  • Transfer 1 cup frosting to a medium bowl. Add reserved dried fruit and nut mixture. Stir to combine, and set aside.
  • Assemble the cake: Trim cake tops. Slice cakes in half horizontally. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat with 2 more cake layers. Top with remaining cake layer, bottom side up. Spread frosting over sides and top of the cake.

Sushil Bishowakarma
[email protected]

I'm not sure what I did wrong, but my cake didn't turn out very well.


Diana Sandoval
[email protected]

The cake was a bit dry, but the frosting was delicious.


Deb Sanu
[email protected]

This cake is a bit time-consuming to make, but it's definitely worth the effort.


Joy Chowdhary
[email protected]

I love the combination of dried fruits and nuts in this cake. It's so festive and delicious.


Dhugo Juga
[email protected]

This cake is perfect for a crowd. It's big and beautiful, and it serves a lot of people.


Team feroce prods Team feroce prods
[email protected]

I'm not a baker, but I was able to make this cake without any problems. The instructions are very clear.


Patience Ikpi
[email protected]

This cake is a bit pricey to make, but it's worth every penny.


Rudzani Rudboy
[email protected]

I made this cake for my husband's birthday, and he loved it! He said it was the best cake he's ever had.


Ismael reko VD
[email protected]

This cake is perfect for a special occasion. It's elegant and delicious.


Ibrarahmad Ibrarahmad
[email protected]

I'm not a big fan of fruitcake, but I really enjoyed this cake. The apricots and walnuts add a nice touch.


Rupa Begum
[email protected]

This cake is definitely not for the faint of heart. It's a lot of work, but it's worth it in the end.


Bulumko Nini
[email protected]

I had some trouble getting the cake to rise evenly, but it still tasted good.


MD Nasir Molla
[email protected]

The cake was a bit too sweet for my taste, but the frosting was delicious.


Dina Teferi
[email protected]

I've made this cake several times now, and it always turns out perfectly. It's a great recipe for special occasions or just for a weekend treat.


Khalique Dino Junejo
[email protected]

This cake was a hit at my party! Everyone loved it, and I got so many compliments. It's definitely a keeper.


Roshan Jimba
[email protected]

Lady Baltimore cake is my new favorite cake! It's so moist and flavorful, with just the right amount of sweetness. The frosting is also amazing - it's light and fluffy, and not too sweet. I will definitely be making this cake again and again.