Lady Baltimore Cake

Name: Lady Baltimore Cake
Cuisine: American, Mid-Atlantic
Ingredients: 1 cup, whole milk, room temperature; 6 large, egg whites, room temperature; 2 teaspoons, vanilla extract; 2 1/4 cups (9 ounces/255 grams), cake flour; 1 3/4 cups (12¼ ounces/347 grams), sugar; 4 teaspoons, baking powder; 1 teaspoon, table salt; 12 tablespoons, unsalted butter, cut into 12 pieces and softened but still cool; 2 cups, pecans; 2 tablespoons, sugar; 1/2 teaspoon, kosher salt; 1 tablespoon, bourbon, rum, or water; 2 teaspoons, vanilla extract; 1 teaspoon, packed light brown sugar; 1 tablespoon, unsalted butter; 3 tablespoons, water, plus water for simmering; 4 large, egg whites; 1 1/4 cups (8¾ ounces/248 grams), sugar; 1 teaspoon, cream of tartar; Pinch, table salt; 1 teaspoon, vanilla extract; 1 cup, dried mixed fruits (any combination of cherries, dates, figs, pineapple, and raisins); 1/4 cup, pecans, toasted; 2 tablespoons, rum, bourbon, or water

Desserts or Baked Goods
American
Mid-Atlantic
Cakes
Great American Cakes

Appears in Cook's Country December/January 2006

Statuesque Lady Baltimore Cake is dressed to impress, with three layers of tender white cake, stripes of dried fruit and nut filling, and mounds of sticky meringue-like icing.

SERVES 10 to 12 (Makes 1 8-inch layer cake)

TIME 2 hours, plus 2 hours cooling

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