According to food historians, the lady baltimore cake may have actually originated with Florence and Nina Ottelengui, the longtime managers of Charleston's Lady Baltimore Tea Room, who developed the cake based on a version of the common Queen cake from the late nineteenth century. The Ottelenguis are said to have annually baked and shipped a cake to Owen Wister as a "thanks" for making their creation famous, and were known to ship hundreds of cakes around the country at Christmas time. [READ MORE] - Source: Wikipedia
Recipe
Servings: 16 servings
Ingredients
1 cup raisins
8 dried figs
1/2 cup brandy
2 1/2 cups all-purpose flour
2 cups sugar
2 tsp orange zest
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup buttermilk
1/2 cup butter
1 tsp vanilla extract
4 large egg whites
FROSTING:
2 cups butter
6 cups confectioners sugar
2 tsp vanilla extract
1/4 heavy whipping cream
1 cup finely chopped pecans
Directions
1. Chop the raisins and figs and mix in a bowl. Once done, add the brandy and toss. Cover the bowl and leave to stand, stirring occasionally, until the brandy is completely absorbed.
2. Pre-heat oven to 350°F. Line bottoms of the cake pans with parchment paper.
3. In another bowl add the flour, sugar, grated orange zest, baking soda, baking powder and salt and mix thoroughly. Once done, add the buttermilk, butter and vanilla and beat on low-speed until all the dry ingredients become moist. Beat again on medium speed for 2 mins.
Add the egg whites and beat for 2 more mins.
Read also: How to bake a moist and fluffy sponge cake
4. Pour the batter into greased but flour-dusted pans. Bake for 25 minutes. If a toothpick inserted in center comes out clean, the cake is ready.
For frosting:
1. Cream butter until fluffy. In bits, beat in confectioners' sugar.
2. Add the vanilla and beat to get desired consistency.
For filling:
1. Remove a cup of frosting to a bowl and pour in toasted pecans and raisin, stir
2. Place a cake layer on a plate and spread with half of the filling.
3. Top another cake layer with remaining filling. Add remaining cake layer;
4. Repeat same on the remaining layers .
5. Spread remaining frosting over the top and sides of cake.
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