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Bailey's Lord Baltimore Cake
Lee Bailey's Country Weekends
by Lee Bailey, 1983, Crown Publishing Group
"This cake can be made in either 2 or 3 layers.
If you do it in 3,
use pans with removable bottoms, as the layers will be thin
and sometimes rather
reluctant to come out."
1/2 cups cake flour
[not self-rising flour]
teaspoons baking powder
cup (1 1/2 sticks) unsalted
1/2 cups sugar
1/2 cups sugar
teaspoon cream of tartar
teaspoon orange juice
teaspoons lemon juice
candied cherries, cut into quarters
cup macaroons, crumbled
cup pecans, coarsely chopped
blanched almonds, coarsely chopped
oven to 350 degrees F. Grease 2 or 3
9-inch cake pans and dust lightly with flour, shaking out the excess. Sift the flour and baking powder together twice and set
aside. Cream butter and sugar
together thoroughly. Add egg
yolks all at one time and beat well. Add
flour alternately with milk and beat well after each addition. Stir in
the vanilla. Pour into the prepared
pans and bake 25 minutes for a
double-layer cake, slightly less for a triple-layer one.
Remove cake from oven and allow to cool in the pan for a few
a knife around the edges and invert it onto a cooling rack.
Rap the pan gently so the cake will come out. If it doesn't, allow to cool
10 minutes or
so longer. Try again.
To make frosting, dissolve sugar in the water and bring to a boil. Continue until syrup spins a thread (238
degrees F. on candy thermometer). Beat egg whites stiffly and add the cream of tartar (have these ready
to go when the syrup is ready to be added). Continue beating while you add the syrup in a steady stream. Add lemon and orange juice and mix.
Set aside 1/2 the icing, and pour the other half in with the remaining
ingredients. Use the first half
of the icing to frost between the 3 layers of the cake, securing them with
toothpicks. Frost the top and
sides of the cake with the other batch.
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