Lady Baltimore Cake


2 1/2 cups sifted all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup butter or margarine, softened
2 cups sugar, divided
3/4 cup milk
1 teaspoon McCormick Pure Almond Extract
6 egg whites, room temperature


1 1/2 cups sugar
3 egg whites, room temperature
1/4 cup water
3 tablespoons light corn syrup
1/4 teaspoon McCormick Cream of Tartar
1/8 teaspoon salt
1/4 teaspoon McCormick Pure Almond Extract
1 cup chopped pecans
1 cup chopped raisins
1/2 cup finely chopped dried figs

Preheat oven to 375 F. Lightly coat three 8-inch round
cake pans with no-stick cooking spray and dust with flour.
Set aside.

Sift flour with baking powder and salt.

Place butter and 1 1/2 cups sugar in large mixer bowl and
cream with electric mixer until light and fluffy. Add milk
gradually, alternating with dry ingredients. Add almond
extract, beat well, and scrape down bowl. Beat at medium speed
3 minutes.

Place egg whites in separate mixer bowl and beat until foamy.
Gradually add remaining 1/2 cup sugar, beating at high speed
until stiff peaks form when beaters are lifted. Gently fold
beaten egg whites into batter. Divide batter evenly in prepared

Bake in preheated 375 F oven 30 to 35 minutes or until toothpick
inserted in center of cakes comes out clean.

Cool in pans on wire racks 5 minutes. Remove from pans and cool
completely on racks.

To make frosting, place sugar, egg whites, water, corn syrup,
cream of tartar, and salt in top of double boiler and beat with
electric hand mixer at low speed over (not in) simmering water.

Adjust mixer to high speed and beat until soft peaks form, about
7 minutes. Remove from heat.

Add almond extract and continue beating at high speed until
stiff peaks form when beaters are lifted. Scrape down sides
occasionally. Add pecans, raisins, and figs. Stir with spoon
to mix well.

Place cooled cake layer on serving plate bottom side up. Spread
frosting over layer and top with second layer. Cover with frosting
and add third layer top side up. Spread remaining frosting on
top and sides of cake.

Makes 3-layer cake

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.