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Lady Baltimore Cake

(Desserts And Cakes) - (Joe Tilden's Recipes For Epicures)

Cream one pound of sugar and half a pound of butter. Beat the yolks
and whites of eight eggs separately, and add the beaten yolks to the
butter and sugar. Stir in half a pint of milk and one pound of flour
with four teaspoonfuls of baking powder. Flavor with lemon or vanilla
and bake in three layers. For the filling, boil three cups of powdered
sugar and three-quarters of a cup of water for five minutes. Beat four
eggs, the yolks and whites together, and into them stir the boiling
syrup, add two cups of chopped raisins and two cups of almonds,
chopped and blanched. Flavor with vanilla and spread thickly between
the layers of cake. Cover with white frosting.

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1 cup butter.
2 cups sugar.
3-1/2 cups flour.
1 cup sweet milk.
Whites of 6 eggs.
2 level teaspoonfuls baking powder sifted with the flour.
1 teaspoonful rosewater.
Mix in the usual way and bake in three layers.

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1/2 cup fruit jelly
1 cup water
1/2 cup chopped raisins
1/4 lb. chopped figs
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup chopped blanched almonds or walnuts
juice of 1/2 lemon
Cook jelly with water, fruit and sugar; add cornstarch which has been
mixed with a little cold water. Cook slowly until thick, remove from
fire; add nuts and lemon juice. Cool and spread between layers of

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Lady Baltimore Cake

One cup butter, two cups sugar, three and one-half cups flour, one cup

sweet milk, whites of six eggs, two level teaspoonfuls baking powder.

Bake in three layers.


Three cups granulated sugar dissolved in boiling water. Cook until it

threads, then pour slowly over beaten whites of three more eggs,

stirring constantly. Add to this frosting one cup chopped raisins, one

cup pecans and five figs cut in very thin, small slices. Spread at once

over layers, top and sides of cake.

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