This updated recipe for Lady Baltimore Cake is based on the vintage original. Both are included in the video tutorial.
Have you ever either heard or tasted Lady Baltimore cake before?
I discovered it as I was searching for a vintage dessert recipe for my show Making It Modern and I found a love picture of a cake that I had never seen before…
So of course I googled it and it turns out Lady Baltimore cake is popular in the American South.
It has a fascinating story to go along with it, which I describe in this week’s episode of Making It Modern:
Isn’t that a beautiful cake?
Perfect for any time of year though I decided to decorate it with early spring pansies. It would also be beautiful with sugared fruit displayed on top in the winter.
Personally, I liked both versions of Lady Baltimore cake, though to be completely honest, the vintage recipe takes a long time to make and I always stress about baking cakes from scratch.
Though I love to cook, baking isn’t my forte, and if you are the same way, I suggest sticking with the Lady Baltimore Cake in a mason jar.
Lady Baltimore Cake In Mason Jars
- 1 package boxed white cake mix
- 1 cup water
- 3 large egg whites
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 egg whites
- 1½ cups sugar
- ⅔ cup water
- 1 tsp light corn syrup
- 1 tsp vanilla extract
- ⅓ cup dried figs
- ⅓ cup raisins
- ½ cup pecans
- ¼ of the frosting
- Begin by following the directions on a box of white cake mix, but add 1 tsp of vanilla to the mixture.
- Carefully pour into a cupcake tin filled with liners and bake according the box directions.
- When finished, remove from oven and let cool.
- In the bowl of your mixer, beat two egg whites until stiff peaks form.
- In a heavy bottomed sauce pan, combine the sugar, water, and light corn syrup.
- Cook over medium heat while stirring until the sugar is dissolved. Then turn up the heat and bring to a boil. Boil without stirring until the mixture hits 248 degrees on a candy thermometer.
- With the mixer at medium-high speed, pour the hot syrup slowly, in a thin steady stream, into the previously beaten egg whites.
- Add vanilla extract and continue beating until the mixture is thick, and shiny.
- In a food processor mix the dried figs, raisins, and pecans.
- Chop until everything is in small pieces about the size of dried lentils or smaller, but be sure not to turn it into a paste. You want it to be crumbly, not smooth.
- In a small bowl, mix together the dried fruit and nuts with about ¼ of the frosting.
- To assemble, cut the cupcakes in half horizontally.
- Place half a cupcake in a mason jar.
- Next, spoon some of the filling on top and then add another half of a cupcake.
- Add a bit more filling and then top with one more half a cupcake.
- Finish by frosting the top.