Martha S Lady Baltimore Cake Recipe

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Martha’s Lady Baltimore Cake

                              Credit: 
                              Yossy Arefi

Recipe Summary

Yield: Makes one 9-inch cake

Ingredients

For the cake

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

For the filling and frosting

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

Gallery

Martha’s Lady Baltimore Cake

                              Credit: 
                              Yossy Arefi

Recipe Summary

Yield: Makes one 9-inch cake

Gallery

Martha’s Lady Baltimore Cake

                              Credit: 
                              Yossy Arefi

Martha’s Lady Baltimore Cake

                              Credit: 
                              Yossy Arefi

Martha’s Lady Baltimore Cake

Recipe Summary

Yield: Makes one 9-inch cake

Recipe Summary

Yield: Makes one 9-inch cake

Yield: Makes one 9-inch cake

Makes one 9-inch cake

Ingredients

Ingredients

• 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

Directions

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.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Martha’s Lady Baltimore Cake

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Martha’s Lady Baltimore Cake

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest