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.
