Lady Baltimore Dream Cake

Ingredients

• For the cake: For the cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• For the filling: For the filling:
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (150g) chopped candied cherries 1 cup (150g) chopped candied cherries
• 1 cup (120g) chopped pecans 1 cup (120g) chopped pecans
• 1/2 cup (120ml) rum or brandy (optional) 1/2 cup (120ml) rum or brandy (optional)
• For the frosting: For the frosting:
• 4 large egg whites 4 large egg whites
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• For decoration: For decoration:
• Additional chopped pecans, toasted Additional chopped pecans, toasted

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 54g, 38g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. 6.
   Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
7. 7.
   Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   Meanwhile, prepare the filling by combining the raisins, candied cherries, chopped pecans, and rum or brandy (if using) in a bowl. Let the mixture sit for at least 30 minutes to allow the flavors to meld.
10. 10.
    To make the frosting, place the egg whites, sugar, and cream of tartar in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
11. 11.
    Whisk the mixture constantly until the sugar has dissolved and the egg whites are warm to the touch, about 3-4 minutes.
12. 12.
    Remove the bowl from the heat and transfer it to a stand mixer fitted with a whisk attachment. Beat the egg white mixture on high speed until stiff peaks form and the mixture has cooled to room temperature.
13. 13.
    Reduce the mixer speed to medium and gradually add the softened butter, a few tablespoons at a time. Continue beating until the frosting is smooth and creamy. Stir in the vanilla extract.
14. 14.
    To assemble the cake, place one layer on a serving plate. Spread a generous amount of the filling over the cake layer. Repeat with the remaining layers, finishing with a layer of filling on top.
15. 15.
    Frost the sides and top of the cake with the prepared frosting. Use a spatula to create decorative swirls on the frosting.
16. 16.
    Sprinkle the toasted chopped pecans over the top of the cake for an elegant finishing touch.
17. 17.
    Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Candied cherries — Ensure the cherries are well-drained and patted dry before chopping to prevent excess moisture in the filling.
• Rum or brandy — If you prefer a non-alcoholic version, you can substitute the alcohol with an equal amount of apple juice or orange juice.
• Swiss meringue buttercream — Make sure the butter is softened at room temperature for easy incorporation into the frosting. If the frosting appears curdled after adding the butter, continue beating until it becomes smooth and creamy.

Tips & Tricks

• For a more pronounced nutty flavor, lightly toast the pecans before adding them to the filling and decoration.
• To ensure a moist cake, avoid overmixing the batter once the dry ingredients are added.
• If you prefer a sweeter filling, you can add a tablespoon of powdered sugar to the fruit and nut mixture.
• For a professional-looking finish, use a cake turntable and an offset spatula to frost the cake.
• To make slicing easier, refrigerate the cake for a few hours before serving.

Serving advice

Serve the Lady Baltimore Dream Cake at room temperature for the best texture and flavor. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Presentation advice

Present the Lady Baltimore Dream Cake on a beautiful cake stand or platter. Garnish the serving plate with fresh cherries and mint leaves for an elegant and inviting display.