Lady Baltimore Cake
| (White Cake) | |
| 1 cupful sugar 3/4 cupful Crisco 1/2 cupful cold water 1 teaspoonful vanilla extract | 2-1/2 cupfuls flour 2-1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 6 whites of eggs |
| For the Filling | |
| 1 cupful sugar 1/2 cupful boiling water 2 whites of eggs 1 teaspoonful vanilla extract | Pinch cream of tartar 1/2 cupful chopped candied cherries 1/2 cupful chopped candied pineapple |
For cake. Cream Crisco and sugar together. Sift together three times dry ingredients and add alternately with water. Add vanilla, beat mixture well, then fold in stiffly beaten whites of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twenty-five minutes.
For filling. Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms a soft ball when tried in cold water, or 240° F.; pour on to the stiffly beaten whites of eggs, pouring in a steady stream and very slowly, adding while beating vanilla, cherries and pineapple, beat till thick and divide between and on top of cake.
Sufficient for one large layer cake.