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Betty’s Lord Baltimore Cake



Betty demonstrates how to make a Lord Baltimore Cake for your dinner table. This is a light, delicate cake with a rich filling of candied cherries, coconut, and pecans, and a glistening white frosting.

Lord Baltimore Cake

2 cups cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 cup sugar
1/3 cup butter, softened
4 egg yolks
1 teaspoon vanilla extract
1 cup milk
Creamy White Mountain Frosting (below)
Lord Baltimore Filling (below)

Butter and flour two 9-inch cake pans. In a medium-sized bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat sugar and butter, using an electric mixer on medium speed. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and then beat mixture well. Stir in flour mixture alternately with milk, until both are incorporated, beginning and ending with flour mixture. Scrape down sides of bowl and beat batter until smooth. Pour batter into prepared pans. Bake at 350 degrees (F) for 25 to 30 minutes, or until center springs back when lightly pressed. Cool cake layers in pans on wire racks 10 minutes, then turn out on wire racks and cool completely. Place one layer on cake plate. Top with Lord Baltimore Filling (below). Put second layer on top of filling. Frost sides and top with remaining Creamy White Mountain Frosting (below). Decorate with pecan halves, candied red cherry halves, and triangles of orange, if desired.

Creamy White Mountain Frosting

1 cup sugar
1/3 cup light corn syrup
¼ cup water
¼ teaspoon salt
4 egg whites
1/8 teaspoon cream of tartar
½ teaspoon vanilla extract

Combine, sugar, corn syrup, water, and salt in a medium-sized saucepan. Bring to a boil over medium heat. Reduce heat and cook to 242 degrees (F). Meanwhile, add cream of tartar to egg whites and beat until stiff peaks form. Pour hot syrup into egg whites in a very thin stream, beating all of the time at high speed of an electric mixer. Beat until frosting is stiff and glossy. Beat in vanilla.

Lord Baltimore Filling

½ cup finely-chopped pecans
1/3 cup chopped candied red cherries
2 teaspoons grated orange rind
½ cup toasted flaked coconut
1 teaspoon almond extract
1 ½ cups Creamy White Mountain Frosting

In a medium-sized bowl, combine coconut, pecans, cherries, orange rind, and almond extract. Fold in Creamy White Mountain Frosting. Spread between layers of Lord Baltimore Cake.

This makes a beautiful, dramatic cake that you will be proud to have on your table. I hope you love it! –Betty ♥♥♥

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25 comments

  1. I need to make this! I love white mountain frosting :)

  2. Beautiful Betty. Happy Thanksgiving 2015! One tiny suggestion is to use a large ladle to put the frosting into the one cup measure. Thank you for all your videos. This is the second year I have taken out my planner with your recipes and recommended your videos to my daughters who have now begun their own families 😀 +Joy and Blessings to your family+ Now to decide which recipes to pick this year!

  3. This is so elegant. Looks very colonial! Such class…! 

  4. I've decided to make this rather than a Christmas cake this year Betty. I'm so impressed with it. It looks stunning x

  5. I was interested in this recipe because I have always heard of a LADY Baltimore cake but not a LORD Baltimore cake. I was confused so I did a little research. "The Lady Baltimore cake is made up of layers of white cake and it is frosted with a classic Italian meringue (or boiled icing). The twist lies in the filling between the layers: it is a mixture of the frosting and chopped nuts and dried fruit.Traditionally, the Lady Baltimore cake’s filling contains raisins, figs, and pecans or almonds. The Lord Baltimore cake supposedly came into existence in order to use up the egg yolks left over from the Lady Baltimore cake and uses dried fruit and nuts in the filling." I find this stuff interesting.

    Your cake is beautiful and looks delicious. I don't really like raisins or figs so I would much prefer the Lord Baltimore version 🙂 Happy Thanksgiving!

  6. Hi Betty, living in Australia I've never heard of a Lord Baltimore cake but after watching your video and seeing what a gorgeous cake it is, I'm going to have to make it. We don't celebrate Thanksgiving in Australia but I'd like to wish you and your family a happy Thanksgiving and thank you for sharing your wonderful recipes…Michelle.

  7. What about a lady Baltimore cake..they are good too!

  8. That is a beautiful piece of art on a cake stand.  Looks spectacular.

  9. Really pretty Betty~~~Nice & fall looking!!! I just can't figure out how you got that saran wrap out from under the cake since that stuff sticks to everything.

  10. qui non si trova neanche lo sciroppo , con cosa posso sostituirlo? grazie.

  11. credo che senza vanilla extract il gusto non sia lo stesso , ma qui non esiste c'è solo la vanillina che è una polverina che sa di vaniglia ma non è la stessa cosa, comunque ci provero' lostesso a farla.ciao.

  12. whats the quantity of butter for cake? in description box it calls for 1/3 cup but in vid it looks like 1 stick of butter. could you pls clarify me

  13. I really want to give this cake a try i love eating cake!(: yummy.

  14. Betty, this cake is amazing, so pretty, delicious, full of colour and perfect for Holiday Tables. The ingredients of the filling are so interesting.
    You always make perfect cakes, like in a bakery. Love it!

    I hope you and Rick are fine,

    Love you always,

    Patricia.

  15. Betty, your Lord Baltimore Cake looks delicious! Thanks so much for sharing. Blessings to you and yours…

  16. Absolutely stunning looking cake, it just says Holidays all over!

  17. I wish I had a cake like that

  18. I know it is delicious but it looks so pretty as well.  Thank you Miss Betty

  19. Never heard of that cake before Betty but it sure looks delicious, and pretty. as they say we eat with our eyes too. I noticed you lined the edges of your cake plate with plastic wrap to avoid the frosting from getting all over the plate, have you ever tried using parchment paper instead? Btw I watch your channel daily, Mike

  20. Yum nice cake Betty!!:)

  21. That looks awesome, I can just bet it's delicious too!

  22. What an absolutely gorgeous (and delicious looking) cake dear Betty!  I love your Lord Baltimore Cake.  It's so pretty.  Thanks so much for sharing!  Wishing you and yours a beautiful day…

    Love you,
    Amy

  23. Shout out to ppl from Baltimore, MD
    My home :). Yummy cake!

  24. I have only seen this cake in books, but this looks better than any photo I have seen. What a unique cake these days. Looks absolutely delicious. Thanx, Ms. Betty. You have hit it out of the park again !

  25. Hello Betty, You prompted me to look up history of this cake. The LADY Baltimore cake appears to have its beginnings in about 1906 in a Charleston, SC tea room of the same name. It called for 6 or so egg whites and a filling similar to yours. On another site I read the LORD Baltimore cake was devised to use up the egg yolks not used in making the Lady Baltimore cake and both cakes were often made at the same time so eggs were not wasted. Yours looks delicious and seeing white mountain frosting again brought back happy memories of my mom making it years ago. Thank you!

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