Tea-Time
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Cake Recipes

Fine Cuisine with Art Infusion

To cook is to create. And to create well...
is an act of integrity, and faith."

"Thank God for tea! What would the world do without tea!
How did it exist? I'm glad I was not born before tea!"
~ Sydney Smith

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Time for Tea
Giclee Print
Kilburne, George...
Buy at AllPosters.com

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.
 

Index - Cake Recipe Archives
Holiday Central!
Daily Recipe Index
Recipe Archives Index