Recipe: Lord and Lady Baltimore Cake with Cream Cheese Frosting (using evaporated milk in filling)
Desserts - CakesLORD AND LADY BALTIMORE CAKE
CAKE:
2 1/2 cups sifted cake flour
3 3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 cups sugar
1/2 cup shortening
5 egg whites
1 tsp. vanilla
1 cup milk
FILLING:
3/4 cup evaporated milk
3/4 cup sugar
1/4 cup water
1/4 cup dates
1/4 cup raisins
1/4 cup figs
1/4 cup nuts
1 tsp. vanilla
FROSTING:
1 stick (1/2 cup) margarine, room temperature
1 (8 oz.) pkg. cream cheese, softened
1 (1 lb) box confectioners' sugar
1 tbsp. vanilla
shredded coconut (for top)
CAKE:
Preheat oven to 375 degrees F. Grease three layer cake pans.
Combine flour, baking powder, and salt; set aside.
Cream sugar and shortening together until fluffy.
Add unbeaten egg whites, one at a time. Beat after each. Add vanilla. Add dry ingredients alternately with milk. Pour into prepared pans.
Bake in 375 degree oven for 20-24 minutes. Cool on rack.
FILLING:
Place milk, sugar, and water in heavy, thick pan. Stir sugar until dissolved.
Add dates, raisins, and figs. Cook until thick. Cool; add nuts and vanilla. Spread between cooled cake layers.
FROSTING:
Beat margarine and cream cheese together in mixer; add sugar and vanilla. Beat until smooth. Cover top and sides of cake with this; top with shredded coconut.
CAKE:
2 1/2 cups sifted cake flour
3 3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 cups sugar
1/2 cup shortening
5 egg whites
1 tsp. vanilla
1 cup milk
FILLING:
3/4 cup evaporated milk
3/4 cup sugar
1/4 cup water
1/4 cup dates
1/4 cup raisins
1/4 cup figs
1/4 cup nuts
1 tsp. vanilla
FROSTING:
1 stick (1/2 cup) margarine, room temperature
1 (8 oz.) pkg. cream cheese, softened
1 (1 lb) box confectioners' sugar
1 tbsp. vanilla
shredded coconut (for top)
CAKE:
Preheat oven to 375 degrees F. Grease three layer cake pans.
Combine flour, baking powder, and salt; set aside.
Cream sugar and shortening together until fluffy.
Add unbeaten egg whites, one at a time. Beat after each. Add vanilla. Add dry ingredients alternately with milk. Pour into prepared pans.
Bake in 375 degree oven for 20-24 minutes. Cool on rack.
FILLING:
Place milk, sugar, and water in heavy, thick pan. Stir sugar until dissolved.
Add dates, raisins, and figs. Cook until thick. Cool; add nuts and vanilla. Spread between cooled cake layers.
FROSTING:
Beat margarine and cream cheese together in mixer; add sugar and vanilla. Beat until smooth. Cover top and sides of cake with this; top with shredded coconut.
MsgID: 015738
Shared by: Betsy at Recipelink.com
In reply to: ISO: Egyptian cake a Betty Crocker old recipe
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: Egyptian cake a Betty Crocker old recipe
Board: Vintage Recipes at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Egyptian cake a Betty Crocker old recipe |
Phyllis McKay | |
2 | Recipe: Lady Baltimore Cake with Fluffy Frosting (using sour cream in filling) |
Betsy at Recipelink.com | |
3 | Recipe: Lord and Lady Baltimore Cake with Cream Cheese Frosting (using evaporated milk in filling) |
Betsy at Recipelink.com | |
4 | Recipe: Egyptian Cake Filling - Betty Crocker 1956 |
bobbi los angeles calif |
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