Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup raisins
- 1 cup chopped dried figs
- 1 cup chopped dates
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Three 9-inch cake pans
- Parchment paper
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease three 9-inch cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a small mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the chopped pecans, raisins, chopped dried figs, and chopped dates.
6. Divide the batter evenly among the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
9. To make the frosting, beat the softened butter with an electric mixer until light and fluffy.
10. Gradually add the powdered sugar, milk, and vanilla extract, and continue to beat until the frosting is smooth and creamy.
11. To assemble the cake, place one cake layer on a serving plate and spread a layer of frosting on top.
12. Sprinkle a layer of chopped pecans, raisins, chopped dried figs, and chopped dates on top of the frosting.
13. Repeat with the remaining cake layers and frosting, ending with a layer of frosting on top.
14. Garnish the top of the cake with additional chopped pecans, raisins, chopped dried figs, and chopped dates.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 670
Fat: 36g
Carbohydrates: 87g
Protein: 5g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of buttermilk, you can use whole milk or almond milk.
- Instead of pecans, you can use walnuts or almonds.
- Instead of raisins, you can use dried cranberries or chopped apricots.
- Instead of dried figs, you can use dried cherries or prunes.
- Instead of dates, you can use dried mango or pineapple.
Variations:
- Instead of using chopped nuts and dried fruit in the frosting, you can use shredded coconut or chocolate chips.
- You can add a layer of cream cheese frosting between the cake layers for a classic red velvet cake flavor.
- You can add a tablespoon of instant espresso powder to the cake batter for a mocha flavor.
Tips and tricks:
- Make sure to grease the cake pans well and line the bottoms with parchment paper to prevent the cakes from sticking.
- Don't overmix the cake batter, as this can result in a tough cake.
- Let the cakes cool completely before frosting them, or the frosting will melt and slide off.
- To make the frosting easier to spread, let it sit at room temperature for 10-15 minutes before using it.
- 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 in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant presentation.
- Pipe additional frosting around the edges of the cake for a decorative touch.
- Top the cake with fresh berries or edible flowers for a pop of color.
Garnishes:
- Chopped pecans
- Raisins
- Chopped dried figs
- Chopped dates
- Shredded coconut
- Chocolate chips
- Fresh berries
- Edible flowers
Pairings:
- Serve the cake with a cup of hot coffee or tea for a cozy afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake layers are uneven, use a serrated knife to trim them before frosting.
- If the frosting is too thin, add more powdered sugar until it thickens.
- If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- The Lady Baltimore cake is a classic Southern cake that dates back to the early 1900s. It is typically made with a white cake and filled with a mixture of chopped nuts and dried fruit.
Flavor profiles:
- The Red Velvet Lady Baltimore Cake is a rich and decadent cake with a moist and fluffy texture. The cake has a subtle chocolate flavor and a vibrant red color, while the frosting is creamy and sweet with a hint of vanilla. The chopped nuts and dried fruit add a chewy and crunchy texture to the cake.
Serving suggestions:
- Serve the cake on a cake stand for an elegant presentation.
- Cut the cake into slices and serve on individual dessert plates.
- Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
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Region: American