Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup chopped raisins
- 1/2 cup chopped candied cherries
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Divide the batter evenly between 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 let them cool completely on wire racks.
9. To make the filling, cream the butter and powdered sugar together with an electric mixer until light and fluffy.
10. Add the milk and vanilla extract and beat until smooth.
11. Stir in the pecans, raisins, and candied cherries.
12. Place one cake layer on a serving plate and spread the filling evenly over the top.
13. Place the second cake layer on top of the filling.
14. Serve at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 140mg
Carbohydrates: 61g
Fiber: 2g
Sugar: 44g
Protein: 4g
Substitutions for ingredients:
- You can use vegetable oil instead of butter in the cake batter.
- You can use any type of nut or dried fruit in the filling instead of pecans and raisins.
Variations:
- You can add 1/2 cup of shredded coconut to the filling.
- You can add 1/4 cup of rum to the filling.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Don't overmix the batter, or the cake will be tough.
- Let the cakes cool completely before adding the filling.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- You can warm the cake in the microwave for 10-15 seconds before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Garnish the cake with candied cherries and pecans.
Garnishes:
- Candied cherries
- Pecans
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too moist, you may have underbaked it. Try increasing the baking time next time.
Food safety advice:
- Make sure to wash your hands and all utensils before starting.
- Store the cake in an airtight container to prevent contamination.
Food history:
- The 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.
Flavor profiles:
- The Spice Lady Baltimore Cake is a rich and flavorful cake that combines warm spices with a sweet and nutty filling.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a special treat for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A