Recipe: Lady Baltimore Cake

Lady Baltimore Cake
From: Fannie Farmer Cookbook

1/4 lb. butter
1 C sugar
3 C cake flour
2 tsp. baking powder
1/4 tsp. salt
3/4 C milk
1 tsp. vanilla
4 egg whites

Preheat oven to 350 degrees F.
Butter and lightly flour two 8-inch round cake pans.
Cream the butter until it is smooth, slowly add the sugar,
and beat until light and fluffy. Combine the flour,
baking powder, and salt; add to the first mixture,
add the milk and vanilla, and beat until well blended.
Beat the egg whites separately until stiff but not dry.
Stir 1/4 of the whites into the batter, then gently fold
in the remaining whites. Spread in the pans and bake
for 25-30 minutes or until a toothpick comes out clean.
Cool in the pans for 5 minutes before turning out onto racks.
Fill with Lady Baltimore Filling and frost with Seven-Minute Frosting.

Lady Baltimore Filling:

One recipe Seven Minute Frosting
1 C chopped pecans
3 dried figs, cut in bits
1/2 C raisins
1/2 tsp. almond extract

Divide the frosting in half. Fold the pecans, figs, raisins
and almond extract into half the frosting and use it as a
filling between the two cake layers. Use the remaining plain frosting to cover the sides and top of the cake.