Swan's Down Lady Baltimore Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 3 cups cake flour, sifted (swan's down brand preferred)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened (not spread or tub product)
• 1 1/2 cups sugar
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 4 egg whites (whipped to soft peaks)
• 2 egg whites, unbeaten
• 1 1/2 cups sugar
• 5 tablespoons water
• 1 1/2 teaspoons light corn syrup
• 1/2 teaspoon vanilla extract
• 6 figs
• 1/2 cup raisins
• 1/2 cup nuts, chopped (your choice)
• candied cherry, for garnish

Recipe

• 1 preheat oven to 375f and grease two 9" round cake pans.
• 2 add flour and salt to sifted flour; sift together three times.
• 3 cream butter thoroughly; add sugar gradually and cream together until light and fluffy.
• 4 add flour mixture alternatly with the milk, a little at a time, beating after each addition until smooth.
• 5 add vanila; stir whipped egg whites quickly but thoroughly into batter.
• 6 pour into prepared pans and bake for 25 minutes or until cakes test done.
• 7 let cool in pans for five minutes; turn out onto cooling rack to finish cooling.
• 8 for the frosting/filling: combine egg whites, water, sugar and corn syrup in the top of a double boiler; beat with a whisk until thoroughly mixed.
• 9 cook for seven minutes or until the frosting stands in peaks.
• 10 remove from double boiler; add flavoring and beat until thick enough to spread.
• 11 for the filling: scald figs and raisins and chop.
• 12 add enough frosting to the chopped fruit and nuts to make a filling that wll spread easily on the cooled cake.
• 13 spread filling between the layers.
• 14 spread the remaining frostng on top and sides of cake.
• 15 while the frosting is soft, sprinkle top of cake with chopped candied cherries and additional chopped figs, raisins and nuts.