Description
A light, elegant white cake layered with fruit-and-nut meringue filling and finished with fluffy frosting.
Ingredients
2 ½ cups cake flour
1 tbsp baking powder
½ tsp salt
¾ cup unsalted butter, room temperature
1 ¾ cups granulated sugar
1 cup buttermilk
6 egg whites
1 tsp vanilla extract
1 cup chopped dried figs
½ cup raisins
¾ cup chopped pecans
3 egg whites (for frosting)
1 cup sugar
¼ cup water
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Sift flour, baking powder, and salt together. Set aside.
3. Cream butter and sugar until fluffy. Add vanilla.
4. Alternate adding flour mixture and buttermilk to the butter mixture.
5. In a separate bowl, beat 6 egg whites until stiff. Fold into batter gently.
6. Divide batter into pans and bake for 25–30 minutes. Cool completely.
7. For the filling, combine figs, raisins, pecans, and a few spoonfuls of frosting.
8. Make boiled frosting: beat 3 egg whites while slowly pouring in boiled sugar syrup (made with 1 cup sugar + ¼ cup water).
9. Layer cake with filling and frost the entire cake with the meringue.
10. Chill briefly before serving.
Notes
Store in a cake dome at room temperature for up to 2 days.
You can swap figs with chopped dates if preferred.
Boiled icing should be used immediately after making.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 42g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: original Lady Baltimore cake recipe, Southern cake, vintage cake, Lady Baltimore cake, traditional Lady Baltimore cake, classic Southern cake, vintage layer cake, old-fashioned Baltimore cake, Southern dessert cake, fig and nut cake, meringue-frosted cake, historical cake recipe