Lady Baltimore Cake

Lady Baltimore Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Lady Baltimore Cake

A Southern specialty that has many variations and often used as a favorite wedding cake. It is said to have originated in “The Lady Baltimore Tea Room” in Charleston, South Carolina, toward the end of the 19th century.  It has been suggested that it is a variation of a cake that was favored by Dolley Madison (1768-1849), the wife of President James Madison.  I love this recipe and find that it is extremely versatile.



2 Cups Sugar

1 Cup Butter

4 Separated Eggs

1 Cup Milk

3 Cups Unbleached Flour

4 Teaspoons Baking Powder

½ Teaspoon Salt

1 Teaspoon Vanilla Extract

1 Teaspoon Almond Extract


2 Egg Whites

1 ½ Cups Sugar

1/3 Cup Cold Water

½ Teaspoon Vanilla Extract

1/8 Teaspoon Salt

1 Cup Chopped Raisins

1 Cup Chopped Walnuts

12 Finely Cut Dried Figs

¼ Cup Candied Cherries

Cream together the sugar and butter.  Add the egg yolks one at a time and mix.  Alternately add the milk and the dry ingredients.  Set aside.  Beat the egg whites until stiff peaks form.  Fold the beaten egg whites, vanilla and almond extract into the yolk mixture. Preheat the oven to 350°F.  Bake in two 9 inch greased cake pans for 35 minutes until done.  When done remove from the oven and cool cakes in their pans on a wire rack for 10 minutes.  Then remove from pans and continue cooking.  Prepare the frosting and spread between the cake layers as a filling and then spread the remaining frosting to ice the entire cake.  Serves 8

To make the frosting: In a 3 quart saucepan over very low heat beat egg whites, sugar, water, vanilla and salt until stiff peaks form.  You can use an electric hand mixer on medium speed to beat the egg whites.  This should take about 15 minutes.  Immediately remove the saucepan from the heat and stir in the chopped raisins, chopped walnuts, dried figs and candied cherries.  You can omit the cherries if you wish. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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