Lady Baltimore Cake- Southern USA #96
A traditional Southern cake dates back to 1906. It was named after a character in Owen Wister's romance novel, Lady Baltimore. Its's three white cake layers are infused with rose water. The frosting is an Italian meringue with pecans, raisins, dried figs and candied orange peel.
Cake:
3-1/2 c. cake flour
4 tsp. baking powder
1/2 tsp. kosher salt
2 c. sugar
16 T. unsalted butter, softened, plus more
1 c. whole milk
1/2 tsp. rose water
8 egg whites
Icing:
4 c. sugar6 egg whites
1/2 tsp. rose water
1-1/2 c. roughly chopped pecans
3/4 c. raisins, minced
2 T. minced candied orange peel
5 dried figs, minced
- Cake: Heat oven 375F. Grease 3- 9inch round cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- Cream sugar and butter in a stand mixer on medium-high until fluffy.
- With the motor running, alternately add dry ingredients in 3 batches and milk in 2 batches.
- Add rose water; increase speed to high and beat until batter is smooth, about 5 seconds.
- In a separate bowl, whip whites until stiff peaks form; fold into batter.
- Divide batter between cake pans.
- Bake until a toothpick inserted in middle comes out clean, 25-30 minutes.
- Invert cakes onto wire racks. Let cool.
- Icing: Boil 2 cups of water in a 4qt. saucepan. Stir in sugar; cook until dissolved, about 5 minutes, and set syrup aside.
- In a stand mixer, whip whites until stiff peaks form.
- With the motor running, slowly drizzle in reserved syrup; whip until icing is room temperature, about 10 minutes.
- Beat in rose water.
- Transfer 3 cups icing to a bowl; mix 1/2 cup pecans, the raisins, orange peel, and figs into remaining icing.
- Assemble: Place one cake layer on a cake stand; spread with 1/3 the fruit and nut icing. Repeat with remaining layers and fruit and nut icing. Spread plain icing over top and sides of cake; press remaining pecans onto sides of cake.
- Chill 20 minutes.
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