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Lady Baltimore Cake: Submitted by: Meg Martin | Date Added: 6 Jul 2013
Listed in: Sweets / Cakes

For cake:
3 1/2 c. Sifted cake flour
4 tsp. baking powder
1/2 tsp. salt
8 oz. Unsalted butter
2 c. Sugar
1 c. Milk
1/2 tsp. rosewater
8 egg whites

4 c. Sugar
6 egg whites
1/2 tsp. rosewater
1/2 c. Chopped raisins
1/2c. Chopped figs (optional)
2 T. Chopped candied orange peel
1 1/2c. Chopped pecans

Cooking Instructions

For the cake: Preheat oven to 375. Mix flour, baking powder, and salt together in a mixing bowl. Set aside. Put butter in the bowl of a standing mixer and beat on medium high for 2 minutes. Gradually add sugar, beating until butter is light and fluffy. Add flour to batter in 3 parts, alternating with the milk and beat on low speed until smooth after each addition. Add rosewater and set aside.
Beat egg whites in a clean bowl on high until stiff but not dry. Gently stir about 1/3 of the whites into batter to lighten it, then gently fold in remaining whites in two parts. Divide batter into 3 greased cake pans and bake for 25 minutes. Remove from oven. Let cool in pans for 10 minutes. Remove from pans and let cool on racks.
For icing:
Bring 2 cups water to a boil over medium high heat. Add sugar and stir until dissolved. Continue to boil for about 5 minutes, then remove from heat. Beat egg whites in bowl of stand mixer on medium until stiff but not dry, about 1 minute. With the mixer running, pour the sugar syrup in a thin stream into the whites and beat until icing is room temperature, about 10 minutes. Beat in rosewater. Reserve 3 c. icing, then mix raisins, figs, orange peel, and 1/2 c. Pecans into remaining icing.
Place bottom layer of cake on a plate, spread with 1/3 of fruit and nut icing, and top with second layer. Spread with some icing and top with last layer, icing it too. Ice top and sides with plain icing. Press remaining cup of pecans onto sides.

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