Lady Baltimore Cake
1 cup butter
3 cups sugar
3 1/2 cups cake flour
4 teaspoon baking powder
1 cup milk
2 teaspoon vanilla
2 teaspoon almond extract
1/2 cup water
Beat the butter and 2 cups of the sugar together until light and fluffy. Beat in
the eggs, one at a time. Sift the flour and baking powder together and add
gradually to the butter mixture, alternating with the milk. Pour into two
greased 11-inch cake pans and bake in a preheated 350F oven for 30 minutes.
Combine the remaining cup of sugar with the water in a small saucepan and cook
over moderate heat until the sugar is dissolved. Add the vanilla and almond
extract and pour over the cakes after they are removed from their pans.
2 cups sugar
2/3 cup water
2 egg whites, beaten stiff
2 teaspoon corn syrup, optional
2 cups raisins, seeded
2 cups walnuts or pecans, chopped
12 figs, chopped
almond and vanilla extract, to taste
Combine the sugar, water, and optional corn syrup in a saucepan and bring to a
boil over high heat. Boil for two minutes and pour slowly into the beaten egg
whites, beating constantly. Add the remaining ingredients, folding gently.
Spread between layers of the cake, and on the sides and top. Makes one 11-inch
cake, to serve 8 to 12.