|
||||||||
|
|
|
||
| Lady Baltimore Cake |
 |
Desserts 1 |
| Tender vanilla cake filled with pecan, raisin and apricot White Mountain frosting. |
||
| Cake Ingredients: |
Filling & Frosting Ingredients: |
Tools & Equipment: |
|
|
|
|
| Notes: |
|
| The cake is best made a day in advance to allow the filling to set. This cake is usually made with a sponge cake and is baked in 2 pans. I, instead, have used one pan, because most cakes typically have "crowns", or mounds, in the centres. To layer the dessert, I would have to trim the crowns off the cakes to stack them properly: why should the crowns go to waste? I can, as an alternative, turn the bottom cake upside down to allow the top layer to rest level; but, this would only compress the bottom cake: I didn't want that either. Toast 2/3 cup of whole pecans in a 350'F. preheated oven for 6 - 9 minutes. Cool the pecans; crush them in a plastic bag with a rolling pin and then measure 1/2 cup for the filling, reserving the remainder for the decoration. Chop the apricots and then measure the amounts needed. The apricots can be replaced with dried figs, dates, or a bit of each, according to your preference. Measure about 1 cup of raisins and then measure amount. Any seedless raisin can be used. |
|
|
How: Prepare the cake as indicated: cool completely. Prepare the pecans, apricots and raisins. Reserve a couple of tablespoons of the crushed pecans for the topping. Prepare the frosting. In a medium bowl, combine: pecans, raisins and apricots: rub them between your fingers to separate clumps of chopped fruit. Stir in the almond extract and then gently fold in 2 1/4 cups of the White Mountain frosting. Split the cake into 2 layers. Spread the nut raisin filling over the bottom layer; the filling will be stiff and should measure about 1/2-inch thick. Cover with the top layer of cake. Frost the top and sides with the remaining frosting. Sprinkle the reserved pecans around the top edge of the cake. Refrigerate the cake in a tightly sealed container or place in a cake box or glass tray with dome. Allow the cake to come to room temperature for 15 - 20 minutes before serving. To ease slicing: dip your knife into a pitcher of hot water and wipe knife clean before slicing the cake. |
|
| back to top |
|
| Looking Back at Everything You've Made! The name of this cake sounds dainty and frilly - but it's not. |
|