Light, elegant, and utterly delightful—Lady Baltimore Cake is the ultimate dessert for special occasions. This classic Southern cake is known for its soft, delicate layers of white cake, filled with a rich, nutty, and fruity filling, and finished with a luscious meringue frosting. It’s the kind of cake that makes any gathering feel extra special—a true showstopper that looks as beautiful as it tastes.

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With every bite, you’ll experience the airiness of the cake, the sweet crunch of nuts and dried fruits, and the pillowy smoothness of the frosting. Whether you’re baking it for a wedding, afternoon tea, or just because—you’re in for a treat!

Why You’ll Love Lady Baltimore Cake

Elegant & Timeless: A vintage cake with a rich history and an even richer taste.
Light & Fluffy: The delicate crumb melts in your mouth.
Unique Filling: A delicious blend of nuts and dried fruits for texture and flavor.
Perfect for Celebrations: Stunning enough for birthdays, weddings, and special events.
Meringue Frosting Magic: A silky, cloud-like frosting that’s not overly sweet.

Ingredients in Lady Baltimore Cake

This cake is all about light textures and luxurious flavors. Here’s what you’ll need:

Cake Flour: Creates a tender, fine-crumbed cake.
Baking Powder & Salt: Ensures a soft and airy rise.
Unsalted Butter: For a rich, buttery flavor.
Granulated Sugar: Sweetens while keeping the texture light.
Egg Whites: Whipped for extra fluffiness and a pure white cake.
Milk & Vanilla Extract: Adds moisture and a warm, fragrant aroma.

Filling

Raisins & Dried Figs: Adds chewiness and natural sweetness.
Pecans & Walnuts: Provides a satisfying crunch.
Sherry or Orange Juice: Enhances the fruity, nutty filling.

Frosting

Egg Whites: Whipped into a meringue for that signature cloud-like frosting.
Sugar & Water: Cooked into a syrup to stabilize the meringue.
Vanilla Extract: For a touch of warmth and sweetness.

How to Make Lady Baltimore Cake

Prepare the Cake Batter: Whisk together the dry ingredients. Cream the butter and sugar, then beat in egg whites until fluffy. Alternately add the dry ingredients and milk, mixing until smooth.

Bake to Perfection: Divide the batter into cake pans and bake at 350°F until the cakes are lightly golden and a toothpick comes out clean. Let them cool completely.

Make the Filling: Soak the dried fruits in sherry or orange juice to soften them. Chop the nuts and mix everything together for a flavorful filling.

Whip Up the Meringue Frosting: Heat sugar and water to make a syrup, then gradually beat it into whipped egg whites until glossy peaks form.

Assemble the Cake: Spread the nutty fruit filling between the cake layers, then frost the entire cake with the silky meringue.

Decorate & Serve: Smooth out the frosting, swirl it for a decorative look, and garnish with extra nuts or dried fruit if desired.

How to Serve Lady Baltimore Cake

With Tea or Coffee: The perfect afternoon treat with a warm cup of tea.
As a Celebration Cake: A stunning centerpiece for weddings or birthdays.
With Fresh Berries: A light, fruity addition to balance the sweetness.
Slightly Chilled: Refrigerate before serving for a refreshing twist.

Additional Tips

Use Room Temperature Ingredients: Ensures a smooth, even batter.
Whip Egg Whites Properly: Stiff peaks are key for both the cake and frosting.
Don’t Overmix: Keeps the cake light and airy.
Let the Cake Cool Completely: A warm cake can melt the frosting.
Make It Ahead: The cake layers can be baked a day in advance for easy assembly.

FAQ Section

Q1: Can I use all-purpose flour instead of cake flour?
A1: Yes, but replace 2 tablespoons of flour per cup with cornstarch for a similar texture.

Q2: How do I know when the cake is done baking?
A2: Insert a toothpick—it should come out clean with a few moist crumbs.

Q3: Can I make this without alcohol?
A3: Yes! Swap sherry for orange juice or another fruit juice.

Q4: Can I make the frosting in advance?
A4: Meringue frosting is best fresh, but you can store it for a few hours before using.

Q5: How do I store leftover cake?
A5: Keep in an airtight container at room temperature for a day or in the fridge for up to 3 days.

Q6: Can I freeze Lady Baltimore Cake?
A6: The unfrosted cake layers can be frozen, but meringue frosting doesn’t freeze well.

Q7: What other nuts can I use?
A7: Almonds, hazelnuts, or macadamia nuts are great alternatives.

Q8: Can I substitute the dried fruit?
A8: Yes! Try dried apricots, cranberries, or cherries.

Q9: What’s the best way to frost the cake smoothly?
A9: Use an offset spatula and work in thin layers for a polished look.

Q10: Can I make this into cupcakes?
A10: Absolutely! Adjust the baking time to about 18–20 minutes.

Final Thoughts

Lady Baltimore Cake is light, elegant, and timeless—a true Southern classic that’s perfect for special occasions. Whether you’re making it for a party or just because, this cake is sure to impress. So gather your ingredients, whip up that fluffy meringue, and enjoy a slice of pure indulgence!

Lady Baltimore Cake

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Author: Maria
Prep Time: 1 hour 20 minutes
Cook Time: 50 minutes
Total Time: 2 hours 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This classic Lady Baltimore Cake is a light, fluffy white cake layered with a rich fruit-and-nut filling and topped with a delicate, marshmallow-like frosting. A timeless treat for special occasions!

Instructions

1. Make the Cake:

Preheat oven to 375°F (190°C). Grease and line two 9-inch cake pans.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until pale and fluffy. Stir in vanilla and almond extracts.
In a separate bowl, combine buttermilk and water.
Gradually alternate adding the flour mixture and buttermilk mixture into the butter mixture, starting and ending with the flour. Mix until just combined.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter, being careful not to overmix.
Divide batter between the prepared cake pans, smoothing the tops.
Bake for 30 minutes, or until a knife inserted in the center comes out clean. Let cool 15 minutes, then remove from pans and cool completely.

2. Make the Filling:

In a saucepan, combine raisins, dates, water, and honey over medium heat. Simmer until the liquid is absorbed.
Remove from heat and stir in rum extract and chopped nuts. Set aside.

3. Make the Frosting:

In a clean saucepan, combine sugar, salt, cream of tartar, egg whites, and water.
Heat over medium-low while beating with an electric mixer for 5-7 minutes, or until stiff peaks form and sugar dissolves.
Remove from heat and stir in vanilla extract.

4. Assemble the Cake:

If desired, level cakes by trimming the tops.
Spread 1/2 cup of frosting into the fruit filling and mix.
Place one cake layer on a plate. Spread with some of the fruit mixture, then top with the second cake layer. (For extra layers, slice cakes horizontally to create 4 layers and repeat filling.)
Generously frost the entire cake, creating peaks with the back of a spoon.
Garnish with extra nuts, if desired.
Slice and serve. Refrigerate leftovers.

Notes

Swap walnuts for pecans for a different flavor profile.
Let the frosting cool slightly before frosting for the best texture.

Serve with a cup of tea or coffee for a classic pairing!

Nutrition

Serving Size: 1 slice
Calories: 403
Sugar: 50g
Sodium: 180mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 2g
Protein: 6 g
Cholesterol: 25mg