Subject: Lady Baltimore Cake
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 08:50:27 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Stephanie Wolff knows how to give the ol' World Wide Recipes
Groan-O-Meter a workout.
A guy walks into a bar and notices two pieces of meat on the ceiling.
He asks the bar man for a pint and the bar man asks, "Don't you want
to participate in our competition?" The guy asks "What's it all
about?" The barman informs him, "All you have to do is get those
pieces of meat off the ceiling and you get a free pint! If you fail
you have to buy the whole pub a drink. "The guy replies, "No I don't
think so mate... those steaks are far too high!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
American author Owen Wister, who also wrote "The Virginian," made this
cake famous with the publication of his novel "Lady Baltimore" in
1906, in which the cake was a favorite at the Lady Baltimore Tearoom
in Charleston, South Carolina. Many recipes exist for this cake, and
most are rather complicated. Here is a simplified version for our
"Home Cooking" dessert.
Lady Baltimore Cake
For the cake:
1 cup (250 ml) butter
3 cups (750 ml) sugar
4 eggs
3+1/2 cups (875 ml) cake flour
4 tsp (60 ml) baking powder
1 cup (250 ml) milk
2 tsp (10 ml) vanilla
2 tsp (10 ml) almond extract
1/2 cup (125 ml) water
Beat the butter and 2 cups (500 ml) of the sugar together until light
and fluffy. Beat in the eggs, one at a time. Sift the flour and
baking powder together and add gradually to the butter mixture,
alternating with the milk. Pour into two greased 11-inch cake pans
and bake in a preheated 350F (180C) oven for 30 minutes. Combine the
remaining cup (250 ml) of sugar with the water in a small saucepan and
cook over moderate heat until the sugar is dissolved. Add the vanilla
and almond extract and pour over the cakes after they are removed from
their pans.
For the frosting:
2 cups (500 ml) sugar
2/3 cup (160 ml) water
2 egg whites, beaten stiff
2 tsp (10 ml) corn syrup (optional)
2 cups (500 ml) seeded raisins
2 cups (500 ml) chopped walnuts or pecans
12 figs, chopped
Almond and vanilla extract to taste
Combine the sugar, water, and optional corn syrup in a saucepan and
bring to a boil over high heat. Boil for two minutes and pour slowly
into the beaten egg whites, beating constantly. Add the remaining
ingredients, folding gently. Spread between layers of the cake, and
on the sides and top. Makes one 11-inch cake, to serve 8 to 12.
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