"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Friday, July 17, 2015

I just fixed the most amazing and wonderful tasting cake today.........

from scratch........no mixes.........a little extra time and effort.....
but so worth it.
This is from Fannie Farmer's cookbook ( you can read about her on my embroidery blog)

I chose the Lord Baltimore Cake today......although there is a Lady Baltimore Cake that more are familiar with.
The filling for this cake is so tasty and wonderful........

Here is the recipe

1 stick butter                 1 cup milk
1 cup sugar                   2 cups cake flour
5 egg yolks                   2 1/2 tsp baking powder
1 whole egg                  1/4 tsp salt
2 tsp. vanilla
Preheat oven to 350. Grease and lightly flour two 8 inch round cake pans. Cream butter and sugar slowly, beating until light . Add the egg yolks and beat well. Add the whole egg, vanilla, and milk. Beat well. Combine flour, baking powder, and salt and add to first mixture. Beat until smooth. Spread in the pans and bake for about 20 to 25 minutes until toothpick comes out clean. Cool in pans for 5 minutes before turning out onto racks. Fill with Lord Baltimore Filling and frost with Seven Minute frosting.........recipes follow.

A light billowy frosting with a sheen, Seven minute frosting dries out quickly, so keep it refrigerated if you're not using it withing a few hours.
1 1/2 cups sugar                            2 egg whites
1/4 tsp. cream of tarter                  1/4 cup water
1/8 tsp. salt                                    2 tsp vanilla
Mix sugar, cream of tarter, salt, egg whites, and water in a pot or bowl over simmering water. Beat steadily over low heat with a rotary or hand mixer until the frosting stands in peaks about 5 -7 minutes, no more. Remove from the heat and continue to beat until thick enough to spread. Add the vanilla before spreading. You will have enough to fill and frost an 8 or 9 inch two layer cake.
1 recipe Seven Minute Frosting                                    2 tsp lemon juice
1/2 cup dry macaroon crumbs***** See photo            12 candied cherries in quarters***see note
1/4 cup chopped pecans                                                1/4 cup chopped almonds
Divide the frosting in half.  Leave one half of the frosting plain.........but add the macaroon crumbs, pecans, almonds, cherries and lemon juice to the other half .........this will be the filling for the cake.
Use the plain half of frosting to frost sides and top of cake. 

******I could not find coconut macaroons, but an elderly lady in the store told me that these coconut cookies would work..........she was right!
Also, I did not use candied cherries............my husband would not try this cake if it had the candied rubbery cherries in it...........so.........
I use dried cherries instead.
I chopped up about 1/2 cup of dried cherries.

This is how the filling looks

this is how the cake looks! It is so light , fluffy.......
and delicious! Enjoy


Carol- Beads and Birds said...

Oh, this brings back memories. When I was growing up my aunt had a country type restaurant in the front part of her house. Of course, everything was made from scratch. She used to make this cake all the time.

Did you ever hear of a frosting made with whipped Milnot Milk? I remember a friend making it and have not been able to find any recipe. Or maybe I dreamed that, LOL!
xx, Carol

Brenda Kay Ledford said...

Wow! This cake looks so delicious. I can't wait to try the recipe. Thanks for sharing.

Tammy said...

Oh my! Looks decadent. Have a great weekend. Tammy