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SAMPLE RECIPES:

1. Fried Clams

2. Portuguese Bread

3. Lady Baltimore Cake

Chesapeake's Bounty
by Katie Moose
Conduit Press
Date: April 2000
ISBN: 0966661036
Paperback
ORDER/INFO
Lady Baltimore Cake

There are a number of different versions of Lady Baltimore Cake. Cakes were an important part of the dessert table. Imperial and Queen Cakes had much richer ingredients then Lady Cakes. Lady Cakes were baked in the 1800's and similar to a rich pound cake. The Lady Baltimore Cake was noted for the sweet walnut filling.

  • 1 cup butter
  • 2 cups sugar
  • 3 cups flour
  • 1 cup milk
  • 3 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 6 egg whites
  1. Cream butter and sugar together.
  2. Add all other ingredients except egg whites.
  3. Beat egg whites until stiff. Fold egg whites into batter.
  4. Pour into 3 buttered 9-inch cake pans.
  5. Bake in 350degree oven for 25 minutes. Remove from oven and let cool.

Filling and Frosting

  • 2 egg whites
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 1/2 cup chopped raisins
  • 1 cup walnuts
  • 6 fresh figs, finely chopped
  • 1 teaspoon almond extract
  1. In a double boiler combine the egg whites, sugar, salt, water and cream of tartar. Beat until stiff.
  2. Remove from heat and add vanilla. Divide in half.
  3. In another bowl beat 1/2 frosting with raisins, nuts, figs and almond extract.
  4. Pour this filling on each layer and ice the cake with the other half of the frosting.


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