Lady Baltimore Cake

Name: Lady Baltimore Cake
Yield: Serves 10 to 12 (Makes 1 8-inch layer cake)
Cuisine: American, Mid-Atlantic
Ingredients: 2 cups, pecans; 2 tablespoons, granulated sugar; 1/2 teaspoon, kosher salt; 1 tablespoon, bourbon, rum, or water; 2 teaspoons, vanilla extract; 1 teaspoon, packed light brown sugar; 1 cup, dried mixed fruits (any combination of cherries, dates, figs, pineapple, and raisins); 1/4 cup, pecans, toasted; 2 tablespoons, rum, bourbon, or water; 6 cups, recipe; 1 recipe, recipe (3 [8-inch] layers)

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Appears in Cook's Country December/January 2006

Desserts or Baked Goods

Statuesque Lady Baltimore Cake is dressed to impress, with three layers of tender white cake, stripes of dried fruit and nut filling, and mounds of sticky meringue-like icing.

SERVES10 to 12 (Makes 1 8-inch layer cake)

WHY THIS RECIPE WORKS

Lady Baltimore Cake first gained popularity after its description in a 1906 romance novel. We had trouble finding a reputable recipe for the cake, so we developed our own. We started with our favorite white cake recipe, baked in three 8-inc...

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