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Ingredients
- 1/4 c. plus 2 Tbsp. butter
- 1/4 c. plus 2 Tbsp. vegetable oil
- 1 1/2 c. sugar
- 2 1/4 c. sifted cake flour
- 1 Tbsp. baking pwdr
- 3/4 tsp salt
- 1/2 c. lowfat milk
- 1/2 c. water
- 1 1/2 tsp almond extract
- 4 x egg whites
- 2 1/2 c. sugar
- 1 Tbsp. light corn syrup
- 1 c. water
- 3 x egg whites
- 1 tsp vanilla
- 1/2 c. minced walnuts
- 1/4 c. minced raisins
- 1/4 c. finely minced figs
Directions
- Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Have all ingredients at room temperature.
- FOR THE CAKE
- Cream together butter, shortening and sugar at low speed till light, smooth and fluffy.
- Sift together flour, baking pwdr and salt. Mix lowfat milk, water and almond extract. Add in flour mix to creamed mix alternately with liquid, beginning and ending with flour.
- Beat egg whites at high speed till stiff peaks form; fold into batter. Divide batter equally between prepared pans. Bake 25 to 35 min or possibly till no imprint is left when layers are lightly touched in the middle. Cold 10 min in pans, then turn out and complete cooling on cake rack.
- FROSTING AND FILLING
- Combine sugar, corn syrup and water in a heavy saucepan and heat to 242 degrees.
- While syrup is cooking, beat egg whites at high speed till stiff sufficient to hold a peak. Pour syrup slowly over egg whites, beating constantly. Add in vanilla. Continue beating till mix will hold its shape.
- Combine nuts and fruits in a small bowl. Add in just sufficient frosting to bind; use between layers. Cover tops and sides of cake with the remaining frosting.
- Patricia Bunning Stevens, author of Rare Bits Unusual Origins of Popular Recipes, says this cake gets its name from the novel Lady Baltimore, written by Owen Wister in 1906. Supposedly, Wister was served this cake in the Women's Exchange tea room in Charleston, South Carolina.
- This recipe is adapted from Rare Bits. Stevens says which Wister mentions only nuts in his novel but which figs and raisins were traditional.
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Reviews
December 20, 2010
haven't tried this but it looks womderful. i love to read old cookbooks especially the new settlement one with a copyright earlier than 1950
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