Lady Baltimore Cake

1 c. butter

2 c. sugar

4 eggs, separated

1 c. milk

3 c. flour

4 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla or almond extract

Cream butter and sugar together. Add beaten egg yolks, then the milk alternately with sifted dry ingredients. Add extract and fold in beaten egg whites.

Bake in two 9-inch greased cake pans at 350 degrees for 35 to 40 minutes.

Filling and Icing

1 1/2 c. sugar

1/4 tsp. cream of tartar

1/4 tsp. salt

1/3 c. cold water

2 beaten egg whites

1 c. chopped raisins

1 c. chopped walnuts

12 dried figs finely chopped

12 dates, chopped

12 candied cherries, chopped

1/2 tsp. almond or vanilla flavoring

Mix the first 4 ingredients; stir until sugar dissolves. Cook on low heat until syrup dropped from a spoon will spin a thread. (Keep covered and do not stir while cooking.)

Pour syrup gradually over beaten egg whites, beating all the while until mixture stands in peaks. Add chopped fruits, nuts, and flavoring. Spread on cooled cake layers as filling and icing.

From the January 1984 issue.

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