Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large egg whites, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup chopped pecans
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried cranberries
Special equipment needed:
- Two 8-inch round cake pans
- Electric mixer
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes with an electric mixer.
4. Add the egg whites one at a time, beating well after each addition.
5. Add the flour mixture in three parts, alternating with the milk and orange juice, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the orange zest, pecans, apricots, and cranberries.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cool, place one cake layer on a serving plate. Spread a layer of Orange Buttercream Frosting (recipe below) on top of the cake.
11. Place the second cake layer on top of the frosting. Spread another layer of frosting on top of the cake.
12. If desired, use a piping bag to pipe additional frosting around the edges of the cake.
13. Garnish with additional chopped pecans, apricots, and cranberries.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 347
Fat: 15g
Saturated Fat: 7g
Cholesterol: 31mg
Sodium: 157mg
Potassium: 191mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with any non-dairy milk.
- Pecans can be substituted with walnuts or almonds.
- Dried apricots can be substituted with dried peaches or figs.
- Dried cranberries can be substituted with raisins or currants.
Variations:
- Substitute lemon juice and zest for the orange juice and zest to make a Lemon Lady Baltimore Cake.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Use different combinations of dried fruits and nuts to customize the cake to your liking.
Tips and tricks:
- Make sure all ingredients are at room temperature before beginning.
- Fold in the dried fruits and nuts gently to avoid overmixing the batter.
- If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can also be stored in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation ideas:
- Place the cake on a cake stand for an elegant presentation.
- Dust the top of the cake with powdered sugar for a simple finishing touch.
Garnishes:
- Chopped pecans, apricots, and cranberries
- Fresh orange slices
- Candied orange peel
Pairings:
- A cup of hot tea or coffee pairs well with this cake.
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad with a citrus vinaigrette
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of orange juice to the batter.
- If the cake is too moist, reduce the amount of orange juice in the recipe by 1/4 cup.
Food safety advice:
- Make sure all ingredients are fresh and have not expired.
- Wash your hands and all cooking surfaces thoroughly before beginning.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Lady Baltimore Cake is a classic Southern cake that originated in the late 1800s. It is named after a character in a novel by Owen Wister.
- The cake is traditionally made with a white cake base and filled with a mixture of dried fruits and nuts, such as raisins, figs, and pecans.
- The cake is typically frosted with a boiled frosting made with egg whites and sugar.
Flavor profiles:
- This Orange Lady Baltimore Cake is sweet and citrusy with a nutty crunch from the pecans and a chewy texture from the dried fruits.
Serving suggestions:
- Serve the cake as a dessert after a dinner party or special occasion.
- This cake is also perfect for a holiday gathering or brunch.
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