Lord Baltimore Cake
Recipe By: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10-15
 
To adjust for living at high altitude I used an extra ¼ cup milk in the this recipe and then baked it at 325˚.
Ingredients

  • FOR THE CAKE
  • 3 cups sifted cake flour
  • 2 cups granulated sugar
  • 3¾ teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon nutmeg
  • 1½ cups milk
  • ¾ cup soft butter
  • 1½ teaspoons lemon extract
  • 4 egg yolks
    FOR THE 7 MINUTE FROSTING
  • 1½ cups granulated sugar
  • ⅓ cup water
  • 1 tablespoon corn syrup
  • ⅛ teaspoon salt
  • 2 egg whites
  • 1 teaspoon vanilla extract
    FOR THE FILLING
  • 6 - 1¾in. almond macaroons (or enough to yield ½ cup crumbs), crushed
  • ⅔ cup candied cherries, chopped
  • ½ cup almonds, chopped
  • ½ cup pecans, chopped
  • 1 tablespoon sherry extract
  • 2 teaspoons lemon juice
Preparation Instructions

  1. TO MAKE THE CAKE
  2. Preheat your oven to 350˚ and prepare two 8" cake pans by coating in a thin layer of butter and then place flour in the pan and tap until the butter has a coating of flour, tap out excess and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt and nutmeg, set aside.
  4. Add ⅔ of the milk, the butter and the lemon extract to the flour mixture and beat just enough to moisten.
  5. Add the eggs and beat on medium-low for 2 minutes.
  6. Pour into the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Remove from the oven and allow to cool for 10 minutes in the pan and then carefully run a knife around the edge of the cake, place a wire rack on top of the cake and then invert the whole thing so the cake comes out of the pan and sits on the wire rack to cool. Repeat with the other cake.
    TO MAKE THE FROSTING
  7. In a double boiler, combine the all the ingredients except the vanilla extract. Beat with a hand mixer on high for 7-10 minutes or until the mixture holds stiff peaks.
  8. Remove from the heat and blend in the vanilla extract.
    TO ASSEMBLE THE CAKE
  9. Take half of the frosting and fold in ⅔ of the macaroons, candied cherries, almonds, pecans and all of the sherry extract and lemon juice.
  10. Carefully slice each of the cake layers in half so you have 4 layers. Place the bottom layer on a cake board or stand.
  11. Place ⅓ of the filling on the cake and spread evenly over the top, repeat with remaining layers.
  12. Once it's all stacked, use the remaining frosting to ice the entire cake.
  13. Top with the remaining ⅓ of the nuts and cherries.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/05/lord-baltimore-cake/