Lady Baltimore Cake Recipe.
A white cake with whip cream topping and fruit on top and the middle. Traditional Lord and Lady Baltimore cakes were white cakes with a boiled frosting. Topped and filled with raisins, dates, figs and topped with some nuts. They marinated the fruit in sherry wine.
I worked for a bakery in the 70s and the recipe my boss made used coconut, cherries, peaches and bananas. I have gone to bakeries that have had their cakes with the raspberry filling. I have even had one with the strawberries. I added the coconut of my own idea. You can use any kind of fruit combination.
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Serves: 12 - 18
- 1 Pillsbury Moist Supreme White Cake with Pudding in the mix
- 3 egg whites for cake mix
- 1-1/4 water for cake mix
- ¼ cup vegetable oil for cake mix
- Fruit for filling and topping: 1 -15 oz can pineapple chunks, drained
- 1 medium size jar maraschino cherries, about 12 to 20 drained
- 12 oz unsweetened flaked coconut
- 1 cup canned peaches, drained and diced
- 1 banana, ripe but not overly ripe
- ½ cup chopped nuts or almond slices
- Whipping cream topping recipe: 1 cup heavy whipping cream, cold, 35-40% butterfat content)
- 1 or 2 tablespoons white sugar
- ½ teaspoon pure vanilla extract
- Mix the cake according to directions. Pour into a 9 inch x 13 inch pan that has been oiled and floured or lined with parchment paper.
- Bake 350 pre-heated oven 30 - 40 minutes until toothpick comes out clean.
- Check box for directions.
- Cake will be moist. Let cool.
- While cake is baking or before as you need a cool room, make the whipped cream frosting.
- It is very helpful to have the cold room and to place your mixing bowl [preferably metal] and electric beater whisks in the freezer for about 15-30 minutes.
- Add heavy cream to bowl and start machine on low speed. Then add vanilla adding sugar gradually. Slowly increase the speed to high to whip the heavy cream.
- Cover and refrigerate. Makes about 2 cups whipped cream.
- After cake has cooled - assemble fruit that has been drained, coconut, chopped walnuts, and sliced banana.
- You can add the coconut to the outside and the inside.
- Mark your cake with toothpicks sticking out the sides of the cake.
- Take dental floss holding it in both hands with a foot in between your hands.
- Place the floss above the tooth picks. Pull the floss through the cake to cut it lengthwise in a sawing motion. Place a thin cardboard between the layers and scoot the top layer on the cardboard. A flat spatula is helpful in this maneuver.
- The alternate method is to divide the batter and bake two pans of cake.
- Frost the top of the one cake. Add banana, peach chunks and pineapple chunks at intervals in one layer. If you do not want any of this kind of fruit, you can use what kinds you want such as strawberries, and kiwi. As long as the fruit is dry, or well drained.
- Add some of the whipped topping to cover the fruit. Carefully add the other half of the cake on the top. It is OK to use clean toothpicks to hold the layers together. Just let your guests know before hand. Add the remaining whip cream.
- Decorate the top with pineapple and cherries. Use your hand to add a layer of coconut to the side of the cake that has been frosted with the whip cream.
- Add chopped nuts to the top of the cake lightly. The nuts and coconut are optional.
- Serve immediately or cover and refrigerate until needed. Be sure to cover any leftovers.
The Pillsbury Moist Supreme White Cake with Pudding in the mix is available at WalMart and other major grocery stores.
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