Your patronage of our
affiliate partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Sunday Tea-Time
Art Print
Darbishire,...
Buy at AllPosters.com
Lee
Bailey's Lord Baltimore Cake
Lee Bailey's Country Weekends
by Lee Bailey, 1983, Crown Publishing Group
"This cake can be made in either 2 or 3 layers.
If you do it in 3,
use pans with removable bottoms, as the layers will be thin
and sometimes rather
reluctant to come out."
2
1/2 cups cake flour
[not self-rising flour]
4
teaspoons baking powder
3/4
cup (1 1/2 sticks) unsalted
butter, softened
1
1/2 cups sugar
8
egg yolks
3/4
cup milk
1/2
teaspoon vanilla
Frosting:
2
1/2 cups sugar
3/4
cup water
3
egg whites
1/2
teaspoon cream of tartar
3/4
teaspoon orange juice
3
teaspoons lemon juice
18
candied cherries, cut into quarters
3/4
cup macaroons, crumbled
3/4
cup pecans, coarsely chopped
3/4
blanched almonds, coarsely chopped
Preheat
oven to 350 degrees F. Grease 2 or 3
9-inch cake pans and dust lightly with flour, shaking out the excess. Sift the flour and baking powder together twice and set
aside. Cream butter and sugar
together thoroughly. Add egg
yolks all at one time and beat well. Add
flour alternately with milk and beat well after each addition. Stir in
the vanilla. Pour into the prepared
pans and bake 25 minutes for a
double-layer cake, slightly less for a triple-layer one.
Remove cake from oven and allow to cool in the pan for a few
minutes.
Run
a knife around the edges and invert it onto a cooling rack.
Rap the pan gently so the cake will come out. If it doesn't, allow to cool
10 minutes or
so longer. Try again.
To make frosting, dissolve sugar in the water and bring to a boil. Continue until syrup spins a thread (238
degrees F. on candy thermometer). Beat egg whites stiffly and add the cream of tartar (have these ready
to go when the syrup is ready to be added). Continue beating while you add the syrup in a steady stream. Add lemon and orange juice and mix.
Set aside 1/2 the icing, and pour the other half in with the remaining
ingredients. Use the first half
of the icing to frost between the 3 layers of the cake, securing them with
toothpicks. Frost the top and
sides of the cake with the other batch.
Serves 12.
Featured Archive Recipes:
Ambrosia Cake (Marcelle Bienvenu)
Coconut Cake with Divinity Frosting (Lee Bailey)
Coconut Pineapple Cake
Coconut Pound Cake with Lemon Curd Filling
Eggnog Cheesecake
Eggnog-Pecan Pound Cake
Williamsburg Orange-Sherry Cake
Index - Cake Recipe Archives
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search
|