LADY BALTIMORE CAKE
- 1/2 c. butter
- 4 tsp. baking powder
- 1 c. sugar
- 3 egg whites
- 3/4 c. milk
- 1 tsp. vanilla
- 2 c. flour
Cream the butter, add the sugar gradually, and continue creaming. Stir in the milk. Sift the flour and baking powder together and add them. Fold in the stiffly beaten egg whites and add the vanilla. Bake in square layer pans or in two thick layers in loaf-cake pans. When cold, fill with the following filling and ice with any desirable white icing.
FILLING FOR LADY BALTIMORE CAKE
- 2 c. sugar
- 1/2 c. figs or dates, chopped
- 1/2 c. milk
- 1 c. chopped nuts
- 1 c. raisins, chopped
Cook the sugar and milk until it forms a soft ball when dropped in cold water. Remove from the fire and cool. Beat until it begins to look creamy, and then add the raisins, figs or dates, and nuts. When stiff enough, spread a thick layer on one layer of the cake, place the other layer of cake on top, and cover with a thin layer of white icing.
80. BRIDES CAKE.--When a bride's cake is mentioned, one naturally thinks of a large, round cake entirely covered with thick, white icing. The cake here given is one of this kind, and in addition may be ornamented in any desired way. Besides being very attractive in appearance, this cake is delicious in taste.
BRIDE'S CAKE
- 1/2 c. butter
- 3 tsp. baking powder
- 1-1/2 c. sugar
- 6 egg whites
- 1/2 c. milk
- 1/4 tsp. cream of tartar
- 2 and 1/2 c. flour
- 1 tsp. vanilla
Cream the butter, add the sugar gradually, and stir in the milk. Sift the flour and baking powder together and add to the mixture. Beat the egg whites until they are foamy. Add the cream of tartar to them and beat until stiff. Fold in the egg whites, add the vanilla, and bake in a deep, round pan. Cover with plain white frosting and ornament with icing in any desired way.