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Lady Baltimore Cake

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2 cups flour
2 teaspoons baking powder
teaspoon salt
4 eggs
1 cups sugar
Grated rind of 1 large orange
1 cup freshly squeezed orange juice
1 cup vegetable oil


2 egg whites
1 cup sugar
5 tablespoons cold water
teaspoon cream of tartar
1 teaspoon vanilla extract
cup pecans, finely chopped
cup raisins, chopped
3 dried figs, finely chopped
18 pecan halves, for decorating


Serves: 8


1. Preheat the oven to 350°F. Line 2 x 9-inch round cake pans with wax paper and grease.

2. In a bowl, sift together the flour, baking powder, and salt. Set aside.

3. With an electric mixer, beat the eggs and sugar until thick and lemon, coloured. Beat in the orange rind and juice, then the oil.

4. On low speed beat in the flour mixture in 3 batches. Divide the batter between the prepared pans.

5. Bake until a cake tester inserted in the centre comes out clean, about 30 minutes. Let stand 15 minutes. To unmold, run a knife around the inside edge, then transfer the cakes to racks to cool completely.

6. For the frosting, combine the egg whites, sugar, water, and cream of tartar in the top of a double boiler, or in a heatproof bowl set over boiling water. With an electric mixer, beat until glossy and thick. Off the heat, add the vanilla, and continue beating until thick. Fold in the pecans, raisins, and figs.

7. Spread a layer of frosting on top of one cake. Sandwich with the second cake, then spread the top and sides with the rest of the frosting. Arrange the pecan halves on top.

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