Easter, in my house, was always about the chocolate bunnies. Sometimes we’d have a ham or sometimes a piece of lamb, but just as often we’d kind of peter out on the whole day by the time the egg hunt was over and the jelly beans portioned out.
These days, my favorite thing about the Easter feast is dessert, and thanks to my excellent friend (and killer cook) Mac Folkes, Easter dessert means a Lady Baltimore Cake.
On one of my periodic sweeps through area antique malls, where you can find some real cookbook treasures, I came across “The New High Altitude Cookbook,” by Beverly M. Anderson and Donna M. Hamilton, published in 1961. In it, I found this recipe.
Lady Baltimore Cake
From “The New High Altitude Cookbook,” by Beverly M. Anderson and Donna M. Hamilton. Makes 1 cake.
Ingredients
1/2 cup butter
1 1/2 cups granulated sugar
3 cups sifted cake flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup water
1 teaspoon vanilla extract, or 1/2teaspoon vanilla extract and 1/4teaspoon almond extract
4 egg whites, beaten until stiff but not dry
1 cup ground walnut meats, if desired
Lady Baltimore Frosting (recipe below)
Directions
Preheat the oven to 350 degrees. Grease and flour three 8-inch layer pans.
Cream butter and sugar until light and fluffy.
Mix and sift flour, baking powder and salt together.
Add the dry ingredients to butter mixture alternately with water, mixing thoroughly after each addition.
Add vanilla extract or vanilla and almond extracts. Mix very well.
With a pliable rubber scraper or whisk, gently fold in stiffly beaten egg whites. Fold in walnut meats, if desired.
Pour batter into prepared pans.
Bake for 25 to 30 minutes, or until cake center springs back when lightly pressed with a fingertip. Cool.
Fill and frost with Lady Baltimore Frosting.
Lady Baltimore Frosting
Makes enough for three 8-inch layers.
Ingredients
3 egg whites
2 1/4 cups granulated sugar
1/4 teaspoon salt
1 tablespoon light corn syrup
1/2 cup water
1 teaspoon vanilla extract
1/3 cup chopped dried figs
2/3 cup pitted, chopped dates
1/2 cup chopped golden raisins
Directions
In the top of a double boiler, combine egg whites, sugar, salt, corn syrup and water.
Cook over boiling water, beating continually with electric mixer set at high speed, until frosting holds its shape when a beater is raised and is of a good consistency for spreading. Do not let frosting crystallize. Add vanilla extract. Remove from heat and stir in dried fruits.
