Lady Baltimore cake with apricots and pecans
White cake with dried fruit and nuts, covered in a fluffy double-boiler frosting.
Active time1 h
CookingNot specified
Total2 h 30 min
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Ingredients
- half a cup of unsalted butter
- half a cup of whole milk
- 8 large eggs for their whites
- half a cup of pitted dried apricots
- ¼ tsp cream of tartar
- 80 ml water
- 2 tsp vanilla extract
- 2 and a half cups of cake flour
- 10 g sunflower oil
- 3 tsp baking powder
- half a cup of pecans
- half a cup of raisins
- ⅛ tsp fine salt
- 2 tsp light corn syrup
- 3 cups of granulated sugar
Preparation
Use US measuring cups and sift the flour before measuring. Let the butter soften. Separate 6 eggs and whip their whites to stiff peaks. Mix the flour, baking powder and cream of tartar. Beat the butter with 1.5 cups sugar until fluffy. Alternate additions of the dry mixture and milk, then add 1 tsp vanilla. Gently fold in the whites.
half a cup of unsalted butterhalf a cup of whole milk8 large eggs for their whites¼ tsp cream of tartar2 tsp vanilla extract2 and a half cups of cake flour3 tsp baking powder3 cups of granulated sugar- sieve
- mixing bowls
- electric mixer
- spatula
Heat the conventional oven to 175 °C. Oil 2 tins of 23 cm and line the bases with baking paper. Divide the batter between the tins and bake for 25 to 30 minutes. A skewer should emerge free of raw batter. Rest for 10 minutes, then turn out onto a rack and cool completely.
10 g sunflower oil- oven
- round cake tins
- baking paper
- wooden skewer
- wire rack
Separate 2 eggs and put their whites in a heatproof bowl with 1.5 cups sugar, the salt, water and corn syrup. Beat for 1 minute. Set over boiling water without the bowl touching it. Beat continuously with an electric mixer for about 7 minutes until stiff peaks form. Remove from the water, add 1 tsp vanilla and beat for another 1 minute.
80 ml water⅛ tsp fine salt2 tsp light corn syrup- heatproof bowl
- saucepan
- electric mixer
Chop the apricots and pecans, then mix with the raisins and a third of the frosting. Spread this filling between the cold cake layers. Cover the top and sides with the remaining frosting.
half a cup of pitted dried apricotshalf a cup of pecanshalf a cup of raisins- knife
- mixing bowl
- plate
- spatula
Allergens
- Eggs
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration