Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1/2 cup chopped pecans
- 1/2 cup chopped dried apricots
- 1/2 cup chopped raisins
- 1/4 cup chopped candied cherries
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Wire rack
- Offset spatula
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Add flour mixture to butter mixture in three parts, alternating with milk and lemon juice, beginning and ending with flour mixture. Beat until just combined.
6. Fold in lemon zest, pecans, apricots, raisins, and cherries.
7. Divide batter evenly between prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
10. Once cooled, place one cake layer on a serving plate. Spread a layer of frosting over the top.
11. Place the second cake layer on top and spread frosting over the top and sides of the cake.
12. Garnish with additional chopped nuts and candied cherries, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 19g
Carbohydrates: 59g
Protein: 5g
Substitutions for ingredients:
- You can use any type of nuts or dried fruits in place of pecans, apricots, raisins, and cherries.
- You can use lemon extract instead of fresh lemon juice and zest.
Variations:
- You can make a vanilla or chocolate frosting instead of lemon frosting.
- You can add a layer of lemon curd between the cake layers for extra lemon flavor.
Tips and tricks:
- Make sure all ingredients are at room temperature before beginning.
- Do not overmix the batter or the cake will be tough.
- Use an offset spatula to spread the frosting evenly.
Storage instructions:
Store cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat cake in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.
Presentation ideas:
Serve cake on a cake stand or platter.
Garnishes:
Chopped nuts and candied cherries.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more milk or lemon juice to the batter.
- If the cake is too moist, try reducing the amount of milk or lemon juice in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before beginning.
Food history:
Lady Baltimore Cake is a classic Southern cake that originated in the early 20th century. It is a white cake filled with a mixture of dried fruits and nuts and topped with a fluffy frosting.
Flavor profiles:
Sweet, tangy, nutty.
Serving suggestions:
Serve as a dessert or for afternoon tea.
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