When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Homemade Lady Baltimore Cake Recipe

Lady Baltimore Cake Recipe

Delicate white cake with creamy fruit filling. Lady Baltimore has delicious frosting and a smooth filling layer. While the frosting is still soft, sprinkle the top with chopped cherries, add additional chopped figs, raisins and nuts.

3 cups Sifted cake flour
3 tsp Baking powder
1/2 tsp Salt
1/2 cup Butter
1 1/2 cups Sugar
1 1/4 cups Milk
1 tsp Vanilla
4 Egg whites

Lady Baltimore Frosting and Filling

2 Egg whites, unbeaten
1 1/2 cups Sugar
5 Tb Water
1 1/2 tsp Light corn syrup
1/2 tsp Vanilla
6 Figs
1/2 cup Raisins
1/2 cup Nuts, chopped
Candied cherries

Oven Temp ~ 375°
Baking Time ~ 25 -
Cake Pan Type ~ two 9-inch layer cake pans

Sift flour once, add baking powder and salt, sift together three more times. Cream butter thoroughly, add sugar gradually, add in the cream mixing together until light and fluffy. Add the flour alternately with milk, a small amount at a time, beating after each addition until smooth.
Add vanilla and stir.
In a separate bowl beat egg whites until they form soft peaks. Quickly but thoroughly fold into Lady Baltimore cake batter.
Bake Lady Cakes until cake tests done with toothpick or cake tester.
Spread Lady Baltimore Filling between the layers. Spread Lady Baltimore Frosting over the top and sides.

Lady Baltimore Frosting and Filling Directions

Combine egg whites, sugar, water and corn syrup in top of double boiler, beating with a whisk until thoroughly mixed. Place over rapidly boiling water, beat constantly with whisk and cook 7 minutes or until frosting will stand in peaks. Remove from boiling water, add flavoring and beat until thick enough to spread.
For filling, scald the figs and raisins, then chop. Add enough frosting to chopped fruit and nuts to make a filling that will spread easily. Spread between Lady Cakes layers.
Spread remaining frosting on top and sides of cake. While frosting is soft, sprinkle the top with chopped cherries, additional chopped figs, raisins and nuts.

Serves 12
Nutrition facts:
Serving Size 163 g
Calories 476
Calories from Fat 104
Total Fat 11.6g 18%
Saturated Fat 5.6g 28%
Cholesterol 22mg 7%
Sodium 231mg 10%
Total Carbohydrates 88.7g 30%
Dietary Fiber 2.5g 10%
Sugars 60.1g
Protein 7.4g
Vitamin A 5% • Vitamin C 1% • Calcium 9% • Iron 12%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!