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Classic Lady Baltimore Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup chopped pecans
- 1/2 cup chopped candied cherries
- 1/2 cup chopped dried apricots
- 1/2 cup raisins

For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup chopped candied cherries
- 1/2 cup chopped dried apricots
- 1/2 cup raisins

Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Parchment paper
- Cooling rack

Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg whites one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
5. Fold in the pecans, cherries, apricots, and raisins.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.

For the frosting:
1. In a large bowl, beat the butter until light and fluffy.
2. Gradually add the powdered sugar, milk, and vanilla extract, and beat until smooth.
3. Fold in the pecans, cherries, apricots, and raisins.
4. Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
5. Garnish with additional chopped nuts, cherries, and apricots, if desired.

Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
5. Temperature:
Serving size:
12 servings

Nutritional information:
Calories: 570
Fat: 28g
Saturated Fat: 14g
Cholesterol: 60mg
Sodium: 140mg
Carbohydrates: 80g
Fiber: 2g
Sugar: 64g
Protein: 4g

Substitutions for ingredients:
- You can use chopped walnuts or almonds instead of pecans.
- You can use chopped dried cranberries or pineapple instead of cherries.
- You can use chopped dates or figs instead of apricots.
- You can use golden raisins instead of regular raisins.

- You can add 1/2 cup of shredded coconut to the batter or frosting.
- You can add 1/4 cup of rum or brandy to the batter or frosting.
- You can omit the dried fruit and use only nuts in the cake and frosting.

Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Don't overmix the batter, or the cake will be tough.
- Use a serrated knife to level the cake layers before frosting.
- Chill the cake in the refrigerator for 30 minutes before slicing to make it easier to cut.

Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
You can microwave a slice of cake for 10-15 seconds to warm it up.

Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Place a few candied cherries or apricots on top of the cake for decoration.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.

- Chopped nuts
- Candied cherries
- Candied apricots
- Powdered sugar

- Coffee
- Tea
- Hot chocolate

Suggested side dishes:
- Fresh fruit salad
- Green salad
- Cheese plate

Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the batter.
- If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the frosting is too thin, add more powdered sugar until it thickens.

Food safety advice:
- Make sure to wash your hands and all equipment before starting the recipe.
- Store the cake in an airtight container to prevent contamination.
- Don't use ingredients that are past their expiration date.

Food history:
The Lady Baltimore Cake is a classic Southern cake that originated in the early 20th century. It is named after a character in a novel by Owen Wister, and is traditionally made with a white cake filled with a mixture of dried fruits and nuts, and frosted with a fluffy white frosting.

Flavor profiles:
The Lady Baltimore Cake is a sweet and nutty cake with a fruity flavor from the dried cherries, apricots, and raisins. The frosting is light and fluffy, with a hint of vanilla.

Serving suggestions:
Serve the Lady Baltimore Cake as a dessert for a special occasion, such as a birthday or holiday celebration.

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Region: American

Taste: Sweet, Buttery, Creamy, Nutty, Fruity