From the kitchen of One Perfect Bite...The South will rise again, but it's going to take some time if they keep making cakes like this. In a kingdom long, long ago there lived a chef who had a culinary dilemma. His employer loved Lady Baltimore cake, but on those occasions he made the cake, he was left with a perplexing number of egg yolks that his frugal nature insisted must be used. He decided to create a companion cake to keep the "lady" company and, hence, the Lord Baltimore cake was born. I'm happy to report the cake portion of this dessert is extremely simple to make. It is only a bit more involved than a dump cake, but it is delicious and looks far more complicated than it actually is. The cake is very sweet, so it will be off-putting to fans of barely sweet European desserts, but those who have a demanding sweet tooth will be in heaven, or sugar shock, whichever might comes first. The icing is a variation of the old seven minute variety, but it is made with brown rather than white sugar and that gives it some attitude. I am sorry to report that the cake is not a great keeper. The icing dries and cracks as it sits, but this will not be a problem if the cake is served the day it is made. Chances are, if you have a family of sweet lovers, there will be no leftovers to worry about. While the Lord Baltimore cake lacks the lightness of his female counterpart, it has a wonderful richness that I think you will enjoy. I do hope you'll give this simple recipe a try. Here is how the cake is made.
Lord Baltimore Cake...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens
2 -1/4 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup butter
3/4 cup milk
1 tablespoon rum
1/2 teaspoon lemon extract
8 egg yolks
1- 1/2 cups packed brown sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla
1/2 cup crumbled soft macaroons
1/2 cup chopped pecans
candied cherries, chopped (about 1/4 cup)
1) Preheat oven to 350 degrees. Grease and lightly flour two 9 x 1-1/2-inch round baking pans. Set aside.
2) In a large mixing bowl combine flour, sugar, baking powder, and salt. Add butter, milk, rum, and lemon extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add egg yolks and beat 1 minute more or until combined. Scrape into prepared pans.
3) Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans and cool completely before frosting.
4) To prepare frosting: Combine brown sugar, water, and cream of tartar in a medium saucepan. Cook and stir over high heat until bubbly and sugar dissolves.
5) Combine egg whites and vanilla in a large mixing bowl. Add hot sugar mixture very slowly to egg white mixture, beating constantly with an electric mixer on high speed about 7 minutes or until stiff peaks form.
6) To prepare filling: Combine 1 cup of frosting mixture, soft macaroons, pecans, and candied cherries. Spread filling between cake layers. Frost the top and sides of the cake with the remaining frosting. Makes 12 servings.
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