Chocolate bunnies are great, but predictable. This year, strap on your bonnet and dig into this Easter classic:
Lady Baltimore Cake
From “The Best in American Cooking,” by Clementine Paddleford (1970). The original recipe, by Adelaide R. Read of Charleston, S.C., was published in Paddleford’s 1960 book, “How America Eats.” Adapted for high altitude.
Ingredients
FROSTING
2 cups seeded raisins, cut in small pieces
12 figs, cut in small pieces
1/2 cup brandy (optional)
2 cups sugar
2/3 cups water
2 teaspoons corn syrup
2 egg whites
2 cups pecans, chopped
Almond and vanilla extracts, to taste
CAKE
3 1/2 cups sifted cake flour
2 teaspoons baking powder
1 cup butter or margarine
3 cups sugar
4 eggs
1 cup milk
1/2 cup water
2 teaspoons vanilla extract
2 teaspoons almond extract
Directions
Make the frosting: If using brandy, soak the raisins and figs in brandy overnight, then drain and set aside. Combine sugar, water and corn syrup. Boil gently until a small amount of syrup forms a firm ball in cold water (244 degrees at sea level, about 235 at Denver’s altitude). Beat egg whites until stiff. Pour syrup in a fine stream over the egg whites, beating constantly. Continue to beat until frosting is cool, and a proper spreading consistency. Blend in raisins, figs and pecans.
Make the cake: Preheat oven to 350 degrees. Sift together flour and baking powder. Cream butter until soft. Gradually beat in 2 cups of the sugar until mixture is light and fluffy. Add eggs, one at a time, and beat thoroughly. Add flour mixture, alternately with milk, blending until smooth after each addition. Pour into 2 greased and floured 9-inch layer pans. Bake for 30 to 35 minutes.
While cakes cool in pans, combine remaining 1 cup sugar and water and cook on stovetop over medium heat until a thick syrup is formed, about 4 to 5 minutes. Stir in extracts. Remove cakes from pans and spread tops with syrup. Cool completely, then frost
