Recipe Finder: Lady Baltimore Cake

December 13, 2010|By Julie Rothman, Special to The Baltimore Sun

David Stypmann from New York City wanted the recipe for the classic Lady Baltimore cake. He said he used to live in Baltimore 40-plus years ago and remembers the cake that was served at Hutzler's department store, where he used to work.

Many readers had the recipe for this cake, which is said to have originated in the Lady Baltimore Tea Room in Charleston, S.C., toward the end of the 19th century, and not in Baltimore, as one might assume. What makes this cake distinctive is the combination of chopped nuts and dried and candied fruits in a fluffy white frosting.

Regina Stein from Baltimore sent in a recipe she had for the cake from the "Rumford Complete Cookbook," 1950 edition. She suggests using a simple seven-minute frosting instead of the more complicated boiled frosting usually recommended for this cake. While this cake may seem like a production to make, it is truly a delicious cake that is sure to be enjoyed at any time, but especially appropriate around the holidays.


Anne Stein of Baltimore would like to have a recipe for oatmeal scones.

If you are looking for a recipe or can answer a request, write Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send more than one recipe, please put each on a separate piece of paper with your name, address, and daytime phone number. Important: Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes.

Lady Baltimore Cake

Makes: 1 9-inch cake


3 cups cake flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup shortening

2 cups sugar

1 cup milk

1 teaspoon vanilla

6 egg whites, stiffly beaten

Filling and frosting:

1/4 cup chopped raisins

1/4 chopped dried figs

1/4 cup chopped walnuts

1 tablespoon chopped candied peel, orange, lemon or citron

21/4 cups sugar

3 egg whites

1/4 cup water

2 tablespoons light corn syrup

11/2 teaspoons vanilla

Chopped cherries for garnish, optional

To make the cake, preheat oven to 375 degrees. Grease and flour two 9-inch cake pans.

Sift flour once, measure, add baking powder and salt, and sift again. Cream shortening and sugar. Add dry ingredients to the creamed mixture alternately with combined milk and vanilla. Stir just until smooth after each addition. Carefully fold in the beaten egg whites. Put into prepared pans and bake 25 minutes until cake tests done. Cool on cake racks.

For the filling and frosting:

Combine the chopped raisins, figs and nuts, and candied peel, set aside.

To make frosting, combine sugar, egg whites, water and corn syrup in top of double boiler, beating until thoroughly mixed. Place over rapidily boiling water; beat constantly with whisk or portable electric mixer about seven minutes, or until frosting will stand in peaks. Remove from heat; add vanilla and continue beating about one minute longer.

For filling: add a third of the frosting to the chopped fruit and nut mixture to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake. While frosting is still soft, sprinkle top of cake with chopped cherries and additional chopped figs, raisins and nuts if desired.

When the cake is completely cooled, spread filling between layers and frost the top and sides.

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