Lady Baltimore Cake
Lady Baltimore Cake is a dessert that serves 10. One serving contains 609 calories, 10g of protein, and 25g of fat. For 81 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Leites Culinaria requires milk, flour, sweetened shredded coconut, and cream of tartar. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. 27 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Lady Baltimore Cake, Lady Baltimore Cake, and Lady Baltimore Cake.
Servings: 10
Preparation duration: 60 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon almond extract
1/4 cup finely chopped toasted almonds (see Note)
1/4 cup apple oatmeal cookie crumbs
Apple-oatmeal cookie crumbs
1/4 plus 1/8 teaspoon cream of tartar
6 large egg whites
1/4 cup all-purpose flour
About 4 maraschino cherries, halved
1 1/2 cups milk
3 cups self-rising flour
2 1/4 cups sugar
2 cups sweetened, shredded coconut
1 1/2 sticks unsalted butter, softened
1 1/2 teaspoons vanilla extract
1/2 cup cold water
Equipment:
oven
hand mixer
bowl
wire rack
sauce pan
whisk
Cooking instruction summary:
Make the cake1. Preheat oven to 350°F (175°C). Grease and lightly flour three 9 x 2 inch round cake pans. Line bottoms with waxed paper.2. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy, about 3 minutes.3. Mix the milk and the vanilla and almond extracts together. Add the flour in three parts, alternating with the milk and the vanilla and almond extracts mixture, beating well after each addition.4. In a separate bowl, on the high speed of an electric mixer, beat the egg whites until soft peaks form. Gently fold into batter, making sure no streaks of white are showing. Divide the batter among the prepared pans.5. Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.Make the filling6. In a heavy-bottomed saucepan, whisk the milk with the sugar and flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut, cookie crumbs, almonds, and cherries. Stir in the vanilla and almond extracts. Cover and cool to room temperature.7. When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.Make the frosting8. In a standing mixer bowl, combine the egg whites and vanilla and set aside. In a heavy-bottomed saucepan, over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at the edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boil (about 2 to 5 minutes) and remove immediately from heat.9. Meanwhile, on medium speed, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute. Without turning off the mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Turn the mixer up to medium-high and continue beating constantly for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately.10. Generously sprinkle top with cookie crumbs and place halved cherries on top in a decorative fashion.
Step by step:
1. Make the cake
2. Preheat oven to 350°F (175°C). Grease and lightly flour three 9 x 2 inch round cake pans. Line bottoms with waxed paper.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy, about 3 minutes.
4. Mix the milk and the vanilla and almond extracts together.
5. Add the flour in three parts, alternating with the milk and the vanilla and almond extracts mixture, beating well after each addition.
6. In a separate bowl, on the high speed of an electric mixer, beat the egg whites until soft peaks form. Gently fold into batter, making sure no streaks of white are showing. Divide the batter among the prepared pans.
7. Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out clean.
8. Let cake cool in pans for 10 minutes.
9. Remove from pans and cool completely on wire rack.Make the filling
10. In a heavy-bottomed saucepan, whisk the milk with the sugar and flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly.
11. Remove from heat and add the coconut, cookie crumbs, almonds, and cherries. Stir in the vanilla and almond extracts. Cover and cool to room temperature.
12. When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.Make the frosting
13. In a standing mixer bowl, combine the egg whites and vanilla and set aside. In a heavy-bottomed saucepan, over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at the edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boil (about 2 to 5 minutes) and remove immediately from heat.
14. Meanwhile, on medium speed, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute. Without turning off the mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Turn the mixer up to medium-high and continue beating constantly for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately.1
15. Generously sprinkle top with cookie crumbs and place halved cherries on top in a decorative fashion.
Nutrition Information:
covered percent of daily need
