Lady Baltimore Cake Recipe

The Lady Baltimore Cake is a classic Southern dessert known for its elegance and old-world charm. It features tender layers of white cake, a fluffy meringue-like frosting, and a rich filling made with dried fruits and nuts. Legend has it that the cake originated in Charleston, South Carolina, making it a staple for weddings, tea parties, and special occasions. Follow this step-by-step guide to create a stunning, delicious Lady Baltimore Cake that’s perfect for celebrations.

Ingredients

For the Cake:

• 3 cups (360g) cake flour, sifted
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, separated
• 1 tsp vanilla extract
• 1 cup (240ml) whole milk

For the Filling:

• ½ cup (75g) chopped dried figs or dates
• ½ cup (75g) golden raisins, chopped
• ½ cup (60g) chopped pecans or walnuts
• 2 tbsp brandy (optional)
• 1 cup (120g) meringue frosting (from the frosting recipe below)

For the Meringue Frosting:

• 1 ½ cups (300g) granulated sugar
• ½ cup (120ml) water
• 4 large egg whites
• ¼ tsp cream of tartar
• 1 tsp vanilla extract

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.

Step 2: Cream Butter and Sugar

1. In a large bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy—about 3-4 minutes.
2. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.

Step 3: Alternate Dry Ingredients and Milk

1. Add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined.

Step 4: Beat Egg Whites

1. In a separate clean bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.
2. Gently fold the beaten egg whites into the cake batter until no streaks remain. Be careful not to deflate the batter.

Step 5: Bake the Cake

1. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: Prepare the Filling

1. In a small bowl, combine the chopped dried figs (or dates), golden raisins, chopped nuts, and brandy (if using).
2. Add 1 cup of the meringue frosting to the fruit and nut mixture, stirring until well combined. Set aside.

For more fruit-and-nut cake filling inspiration, visit Southern Living.

Step 7: Make the Meringue Frosting

1. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring, until the sugar dissolves. Bring to a boil and cook until it reaches 240°F (soft-ball stage) on a candy thermometer.
2. In a large bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
3. With the mixer running, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream. Continue beating until stiff, glossy peaks form and the mixture cools to room temperature. Stir in the vanilla extract.

Step 8: Assemble the Cake

1. Place one cake layer on a serving plate. Spread half of the filling evenly over the top.
2. Add the second cake layer and spread the remaining filling over it.
3. Place the third cake layer on top and spread the meringue frosting over the top and sides of the cake, creating swirls with a spatula.

Step 9: Garnish and Serve

1. Decorate the cake with additional chopped nuts or dried fruit, if desired.
2. Slice and serve. The cake is best enjoyed the day it is made but can be stored in the refrigerator for up to 2 days.

Tips and Variations

• Coconut Variation: Add shredded coconut to the filling for a tropical twist.
• Citrus Flavor: Add a teaspoon of orange or lemon zest to the batter for a hint of citrus.
• Alcohol-Free: Omit the brandy for a family-friendly version.

Storage

1. Store the cake covered in the refrigerator for up to 2 days.
2. Allow the cake to come to room temperature before serving for the best texture and flavor.

Conclusion

The Lady Baltimore Cake is a timeless dessert that combines the lightness of a white cake with the richness of dried fruits and nuts, all enveloped in a cloud of meringue frosting. It’s an elegant choice for weddings, holidays, or any special gathering, offering a taste of Southern tradition with every bite. Enjoy this sophisticated treat with a cup of tea or coffee for an unforgettable experience!

The Legendary Lady Baltimore Cake: A Southern Classic

Among the rich tapestry of Southern desserts, few cakes evoke the same sense of tradition, charm, and elegance as the Lady Baltimore Cake. This vintage confection, known for its delicate white layers, light texture, and luscious filling of dried fruits and nuts, is a testament to the timeless art of baking. Often served at weddings, birthdays, and other celebrations, the Lady Baltimore Cake is a true showstopper with a story as captivating as its flavor.

In this article, we’ll explore the history of the Lady Baltimore Cake, what makes it so unique, and how it has maintained its status as a beloved Southern classic. We’ll also discuss serving suggestions and variations, ensuring you have everything you need to appreciate this iconic cake.

The Origins of Lady Baltimore Cake

The Lady Baltimore Cake first rose to fame in the early 20th century and is believed to be named after the historic city of Charleston, South Carolina, or the literary figure from Owen Wister’s 1906 novel Lady Baltimore. In the novel, the cake is described as a centerpiece of Southern hospitality, with its white cake layers and intricate frosting symbolizing the refined culture of the South.

Though the exact origins remain debated, many credit a tea room in Charleston as the birthplace of the cake. Regardless of its beginnings, the Lady Baltimore Cake quickly became a favorite for special occasions due to its rich flavor and stunning presentation.

What Makes Lady Baltimore Cake Unique?

1. Delicate White Cake Layers

Unlike traditional yellow cakes, the Lady Baltimore Cake is made with a white cake base, which requires egg whites instead of whole eggs. This results in a light, fluffy texture and a pale, ethereal appearance. The cake itself is subtly flavored, often with hints of vanilla or almond extract.

2. Decadent Fruit and Nut Filling

One of the defining features of the Lady Baltimore Cake is its filling, which typically includes a mixture of dried fruits like figs or raisins, nuts such as pecans or walnuts, and sometimes even candied cherries. This rich, chewy filling contrasts beautifully with the soft cake layers, adding texture and complexity.

3. Elegant Boiled or Meringue Frosting

The cake is traditionally frosted with a boiled or meringue frosting, known for its glossy, marshmallow-like consistency. This frosting is light, airy, and not overly sweet, making it the perfect complement to the rich filling. It also gives the cake its signature, snow-white exterior.

Serving Lady Baltimore Cake

The Lady Baltimore Cake is often reserved for special occasions due to its elaborate preparation and stunning presentation. However, it can also be enjoyed as an everyday indulgence for those who love vintage cakes with history and charm.

1. Perfect for Celebrations

The Lady Baltimore Cake is a popular choice for weddings, anniversaries, and other milestone events. Its elegant appearance and sophisticated flavor make it an ideal centerpiece for any dessert table.

2. Ideal Pairings

Pair the Lady Baltimore Cake with a hot cup of tea or coffee for a delightful afternoon treat. For a more festive occasion, a glass of champagne or a sparkling wine complements the cake’s light, airy texture.

Variations and Modern Twists

While the classic Lady Baltimore Cake remains a favorite, modern bakers have found ways to put their own spin on this traditional recipe.

1. Chocolate Baltimore Cake

For a richer variation, some bakers substitute one or more cake layers with chocolate cake, creating a dramatic contrast with the white meringue frosting.

2. Citrus-Infused Lady Baltimore

Adding a touch of lemon or orange zest to the batter and frosting can give the cake a fresh, citrusy twist. This variation is particularly popular during spring and summer celebrations.

3. Lady Baltimore Cupcakes

For a modern twist on the classic cake, try making Lady Baltimore cupcakes. These individual servings are perfect for parties and easier to serve. Simply divide the batter into cupcake tins and top each with a dollop of the traditional filling and meringue frosting.

Tips for the Perfect Lady Baltimore Cake

1. Beat Egg Whites Properly

The key to achieving the light, fluffy texture of the cake is properly beaten egg whites. Ensure they are whipped to stiff peaks but not overbeaten, which can make the cake dry.

2. Use High-Quality Ingredients

Since the flavors of the Lady Baltimore Cake are subtle, using high-quality vanilla extract, fresh nuts, and good-quality dried fruits will make a noticeable difference in the final product.

3. Master the Boiled Frosting

Boiled frosting can be tricky, as it requires cooking sugar syrup to the right temperature and whipping it into the egg whites without deflating them. Use a candy thermometer to ensure accuracy, and work quickly for the best results.

Conclusion

The Lady Baltimore Cake is more than just a dessert—it’s a celebration of Southern heritage, hospitality, and the art of baking. With its delicate layers, rich fruit-and-nut filling, and ethereal meringue frosting, it continues to captivate bakers and dessert lovers alike. Whether you stick to the classic recipe or explore modern variations, this cake is a true testament to the beauty and elegance of traditional baking.

Try making a Lady Baltimore Cake for your next special occasion and experience the timeless charm of this Southern classic. It’s a dessert that promises to leave a lasting impression on all who taste it.

Ingredients

For the Cake

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 6 large egg whites (room temperature)
• 1 cup whole milk (room temperature)

For the Filling/Frosting (Boiled Icing)

• 2 cups granulated sugar
• 1/2 cup water
• 1/4 teaspoon cream of tartar
• 4 large egg whites (room temperature)
• 1 teaspoon vanilla extract

For the Filling Add-ins

• 1/2 cup chopped dried figs or raisins
• 1/2 cup chopped walnuts or pecans
• 1/4 cup chopped candied cherries (optional)

Step-by-Step Instructions

1. Preheat the oven and prepare pans

1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 9-inch round cake pans or line with parchment paper.

2. Mix the dry ingredients

1. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

3. Cream the butter and sugar

1. In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
2. Add the vanilla extract and almond extract, mixing until combined.

4. Add the egg whites

1. Beat in the egg whites, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

5. Alternate adding dry ingredients and milk

1. Reduce mixer speed to low and add the dry ingredients in three additions, alternating with the milk.
2. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.

6. Bake the cake

1. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Boiled Icing and Filling

1. Make the sugar syrup

1. In a saucepan over medium heat, combine the sugar, water, and cream of tartar. Stir until the sugar dissolves.
2. Bring the mixture to a boil and cook without stirring until it reaches 240°F (soft-ball stage) on a candy thermometer.

2. Beat the egg whites

1. While the syrup is cooking, beat the egg whites in a clean, grease-free bowl on high speed until soft peaks form.
2. Slowly pour the hot syrup in a thin stream into the beaten egg whites while continuing to beat.
3. Beat until the mixture is thick, glossy, and forms stiff peaks. Stir in the vanilla extract.

3. Mix the filling ingredients

1. Take about 1 cup of the boiled icing and mix it with the chopped figs or raisins, nuts, and candied cherries to create the filling.

Assemble the Cake

1. Layer the cake

1. Place the first cake layer on a serving plate. Spread a generous layer of the fruit-and-nut filling over the top.
2. Place the second layer on top and spread more filling.
3. Place the final layer on top and frost the entire cake with the remaining boiled icing.

Garnish Suggestions

• Decorate with extra chopped nuts or candied fruit on top.
• Dust with powdered sugar for an elegant finish.

Serving Tips

• Serve at room temperature for the best texture.
• Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.