Lady Baltimore cake | Wikipedia audio article
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Lady Baltimore cake
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SUMMARY
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A Lady Baltimore Cake is an American white layer cake with fluffy frosting and a fruit and nut filling. The cake is believed to have been created in the Southern United States in the early 20th century, but its exact origins are disputed.
Betty's Lord Baltimore Cake
Betty demonstrates how to make a Lord Baltimore Cake for your dinner table. This is a light, delicate cake with a rich filling of candied cherries, coconut, and pecans, and a glistening white frosting.
Lord Baltimore Cake
2 cups cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 cup sugar
1/3 cup butter, softened
4 egg yolks
1 teaspoon vanilla extract
1 cup milk
Creamy White Mountain Frosting (below)
Lord Baltimore Filling (below)
Butter and flour two 9-inch cake pans. In a medium-sized bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat sugar and butter, using an electric mixer on medium speed. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and then beat mixture well. Stir in flour mixture alternately with milk, until both are incorporated, beginning and ending with flour mixture. Scrape down sides of bowl and beat batter until smooth. Pour batter into prepared pans. Bake at 350 degrees (F) for 25 to 30 minutes, or until center springs back when lightly pressed. Cool cake layers in pans on wire racks 10 minutes, then turn out on wire racks and cool completely. Place one layer on cake plate. Top with Lord Baltimore Filling (below). Put second layer on top of filling. Frost sides and top with remaining Creamy White Mountain Frosting (below). Decorate with pecan halves, candied red cherry halves, and triangles of orange, if desired.
Creamy White Mountain Frosting
1 cup sugar
1/3 cup light corn syrup
¼ cup water
¼ teaspoon salt
4 egg whites
1/8 teaspoon cream of tartar
½ teaspoon vanilla extract
Combine, sugar, corn syrup, water, and salt in a medium-sized saucepan. Bring to a boil over medium heat. Reduce heat and cook to 242 degrees (F). Meanwhile, add cream of tartar to egg whites and beat until stiff peaks form. Pour hot syrup into egg whites in a very thin stream, beating all of the time at high speed of an electric mixer. Beat until frosting is stiff and glossy. Beat in vanilla.
Lord Baltimore Filling
½ cup finely-chopped pecans
1/3 cup chopped candied red cherries
2 teaspoons grated orange rind
½ cup toasted flaked coconut
1 teaspoon almond extract
1 ½ cups Creamy White Mountain Frosting
In a medium-sized bowl, combine coconut, pecans, cherries, orange rind, and almond extract. Fold in Creamy White Mountain Frosting. Spread between layers of Lord Baltimore Cake.
This makes a beautiful, dramatic cake that you will be proud to have on your table. I hope you love it! --Betty ♥♥♥
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Martha Stewart Makes 4 Southern Desserts | Martha Bakes S7E5 Southern Classics
In this episode, Martha makes three of Martha's favorite Southern classics: hummingbird cake, an irresistible layer cake with banana, pineapple and pecans; sweet potato pie, a tasty alternative to pumpkin pie, and old-fashioned hot milk cake covered in swirls of chocolate whipped cream frosting. Plus, learn a fantastic finishing touch for your next cake or cupcake.
#SouthernDesserts #PineappleRounds #PotatoPie #Recipes
0:00 Introduction
0:47 Famous Hummingbird Cake Recipe
6:20 Southern Potato Pie Recipe
13:22 How to make Hot Milk Cake
18:40 Dried Pineapple Flowers
Thank you for watching Martha Bakes! Classic Martha is back, as Fridays at 10AM we present full and segmented original episodes of Martha Bakes, originally aired on PBS.
This episode originally aired at Season 7 Episode 5.
Full Recipes:
Liz Lorber’s Famous Hummingbird Cake -
Dried Pineapple Rounds -
Alexis’ Sweet Potato Pie -
Pre-Baked Pie Crust -
Chocolate Whipped Cream Frosting -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
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