Lady Baltimore Cake

This Lady Baltimore Cake has been a favorite of mine for years. It is a light and fluffy cake, with a delicious cream cheese filling. The cake is covered in a white frosting, and then decorated with pecans and cherries.


  • 1 cup butter, softened
  • 1 ¼ cups white sugar
  • 1 ½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk (I used 2%)
  • 6 egg whites
  • ½ cup white sugar
  • For the Frosting: 1 recipe Lady Baltimore Frosting OR 3/4 c. shortening, 3 c. powdered sugar, 1/2 tsp. vanilla extract, 6-8 Tbsp. boiling water)
  • ½ cup raisins, coarsely chopped ⅓ cup chopped pecans ⅓ cup chopped candied cherries 2 teaspoons vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer pans.

2. In a large bowl, cream butter or margarine, 1 1/4 cups sugar and 1 1/2 teaspoons vanilla together well. Beat until light and fluffy.

3. Stir flour, baking powder, and salt together in another bowl. Add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour.

4. Using clean beaters, beat egg whites in mixing bowl until soft peaks form. Add 1/2 cup sugar gradually while beating until stiff peaks form Fold whipped egg whites into batter gently Pour into prepared pans

5 6 Bake for 25 to 30 minutes or until an inserted toothpick comes out clean Cool

7 To Make Filling: Stir 2 cups Lady Baltimore Frosting raisins nuts cherries and 2 teaspoons vanilla or sherry all together Use as filling to spread between layers Spread remaining frosting on top of cake

Nutrition Facts

  • Calories: 2200
  • Fat: 100 g
  • Saturated fat: 60 g
  • Cholesterol: 300 mg
  • Sodium: 3400 mg
  • Carbohydrates: 310 g
  • Fiber: 10 g
  • Sugar: 210 g
  • Protein: 30g
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Lady Baltimore Cake

What is lame cake?

Lane cake is a four-layer (though some prefer three) white cake with a thick bourbon-laced raisin filling. The egg whites are used for making the vanilla butter cake and the egg yolks for the custard filling.

So, what exactly is lane cake? Lane Cake has several different names including: Alabama Lane Cake, Kentucky Bourbon Cake, and Southern Pecan Cake. It is thought to be named after Emma Rylander Lane of Clayton, Georgia who published the first known recipe in 1898. Some food historians believe that this cake was actually created during the Civil War as it doesn’t require any expensive ingredients.

The traditional recipe calls for soaking raisins in bourbon overnight. However, many modern recipes will call for using hot water instead so that children can enjoy the delicious dessert as well. The cake itself is a light and fluffy vanilla butter cake that is layered with the soaked raisins (and any remaining bourbon). A thick custard filling made from eggs, sugar, milk, and vanilla extract is spread between each layer before being topped with a simple frosting made from confectioners’ sugar and more milk.

What are the 3 types of cakes?

There are three types of cakes: butter cake, pound cake, and sponge cake.

Butter Cake

Butter cake is a type of cake that is made with butter, flour, milk, and sugar. It can be made into a layer cake, sheet cake, or even a DIY wedding cake. Butter cakes are often flavored with vanilla or almond extract.

Pound Cake

Pound cake is a type of cake that is made with butter, sugar, eggs, and flour. It gets its name from the fact that it originally contained one pound each of butter, sugar, eggs, and flour. Pound cakes are dense and heavy compared to other types of cakes. They are often flavoed with vanilla or lemon extract. Sponge Cake

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Spongecake is a type of light pastry made from flour (typically wheat flour), eggs , sugar ,and baking powder or soda. The batter for this kind ofcakes generally contains much more air than othertypes , resulting ina lighter product. A spongecake may be leavened solely bythe expansionof gases producedby beateneggs ; however most contain some formofbakingpowder as well.

Where was the 1st frosted layer cake made?

In the 16th century, a French chef baked the first frosted, multi-layered cake. The most lasting use for icing was born from this event. Icing is a type of sugar-based paste that is used to cover and decorate cakes. It is typically made from confectioner’s sugar or meringue powder and can be flavored with various extracts.

The earliest known recipe for a cake with icing dates back to 1615, when Gervase Markham published his book, “The English Huswife”. In it, he describes a cake that is covered in a “sugar crust”. This suggests that by the early 17th century, cakes were being decorated with some kind of sweetened paste or syrup.

It wasn’t until the mid-18th century that recipes for true icing began appearing in cookbooks. One of the earliest was included in Hannah Glasse’s “The Art of Cookery”, published in 1747. Her recipe called for mixing together powdered sugar, egg whites, and gum arabic (a tree sap). This mixture was then spread onto the surface of the cake using a knife.

Over time, other ingredients were added to icings such as butter and cream cheese; however, it wasn’t until 1837 that an American inventor named Alexander Freeland patented the first chocolate frosting recipe.

Why is Lane cake called Lane cake?

Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon-laced baked cake traditional in the American South. According to food scholar Neil Ravenna, the inventor was Emma Rylander Lane, of Clayton, Alabama, who won first prize with it at the county fair in Columbus, Georgia.

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The original recipe for Lane Cake called for dividing the batter into three parts. The first part was mixed with cocoanut and baked in a sheet. The second part was boiled for ten minutes with an equal amount of butter added to it. After cooling slightly, six well beaten eggs were added to this mixture and again boiled for five minutes. To this mixture was added one cup of raisins which had been plumped by boiling them in water for ten minutes and then draining them before adding them to the cake batter. The third part of the batter was left plain and poured over the top of the other two layers after they had been placed in the baking dish.

Where was the first frosted layer cake made?

In the 16th century, a French chef is credited with baking the first frosted layer cake. It is not known for certain who this chef was or exactly where in France the cake was made, but it is clear that this event marked the beginning of a new era in cake making. From this point on, cakes could be decorated with all sorts of intricate designs using icing and other toppings.

Today, there are countless variations on the basic frosted layer cake recipe, but all of them can trace their roots back to that fateful day in 16th century France. Whether you prefer your cake simple or adorned with elaborate decorations, you can thank the unknown French chef who started it all for making it possible.

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