Categories: cake

Ingredients

• Lady Baltimore:
• Raisins, toasted pecans, toasted almonds, dried dates, and dried figs
• For the cake: Vanilla Chiffon Cake Base
• Unsalted butter and all-purpose flour, for preparing the pans
• 2-2/3 cup cake flour, sifted
• 2-1/4 teaspoons baking powder
• 3/4 teaspoon salt, divided
• 1 cup milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup (2 sticks) unsalted butter, room temperature
• 1-3/4 cups sugar, divided
• 4 eggs, separated, room temperature
• 1/4 teaspoon cream of tartar
• For the frosting: Seven Minute Icing (makes about 3 cups)
• 3 large egg whites
• 1-1/2 cups sugar
• 1/3 cup cold water
• 1 tablespoon light corn syrup
• 1/4 teaspoon cream of tartar
• 1-1/2 teaspoons vanilla extract

Directions

1. Cake:

2. Preheat oven to 350 degrees.

3. Butter and flour two 9 × 2 round cake pans. Set aside.
4. Combine flour, baking powder and 1/2 teaspoon of the salt in a bowl.

5. Set aside.

6. Pour the milk in a glass measure and add the extracts.

7. Set aside.

8. In a stand mixer fitted with the paddle attachment, cream the butter and 1-1/2 cups of the sugar until light and fluffy, occasionally scraping down the bowl, about 5 minutes. Add the yolks, one at a time, beating well after each addition.

9. With the mixer on low, alternately add the dry and wet ingredients, beginning and ending with the flour mixture and mix until just combined.

10. Scrape the batter into a large bowl; clean the now empty mixer bowl well, rinse with cold water and dry.

11. Fit the stand mixer with the whisk attachment and beat the egg whites until frothy, about 1 minute.

12. Add the remaining 1/4 teaspoon of salt, the cream of tartar and the remaining 1/4 cup of sugar and beat to the firm peak stage.

13. Gently fold in the stiff egg whites, 1/3 at a time to the cake batter, until no white streaks are visible.

14. Divide the batter evenly among the prepared cake pans and smooth tops.

15. Bake at 350 degrees for 25-30 minutes, or until cake tester comes out clean.

16. Cool in the pan for 5 minutes before turning out on a wire rack to cool completely.

17. Seven Minute Icing:

18. Combine the egg whites, sugar, water, corn syrup and cream of tartar in a double-boiler set over rapidly boiling water.

19. Beat constantly with a hand-held mixer at medium-high speed until firm peaks, about 7 minutes.

20. Remove from the heat and add in vanilla. Continue to beat until mixture has cooled slightly.

21. To assemble the cake:

22. Place one cake layer on a plate.

23. Spread a thick layer of frosting over the top and sprinkle a few raisins, nuts and dates over the icing.

24. Top with the other cake layer.

25. Frost the top and sides with the remaining icing and decorate lavishly with a mixture of the nuts and dried fruits

Email to a friend | Print this recipe | Back