Lady Baltimore Cake

Lady Baltimore Cake

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Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
275 Calories
8g Fat
51g Carbs
2g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 275
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 178mg 8%
Total Carbohydrate 51g 19%
Dietary Fiber 1g 4%
Protein 2g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Lady Baltimore Cake is a layer cake with fruit and nut filling, as well as frosting. The cake is a Southern favorite. Take a step back in time with this recipe and enjoy the cake (it was first created in the early 20th century).


  • Cake:
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1 cup water
  • 3 cups flour
  • 2 teaspoons baking powder
  • 4 egg whites (stiffly beaten)
  • 1 teaspoon vanilla
  • Frosting and Filling:
  • 1 1/2 cups sugar
  • 2/3 cup water
  • 2 teaspoons light corn syrup
  • 2 egg whites
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup pecans (chopped)
  • 1/4 cup figs (chopped)
  • 1/4 cup raisins
  • 1/4 cup candied cherries
  • 1/4 cup candied pineapple

Steps to Make It


  1. Gather the ingredients.

  2. Preheat oven to 375 F.

  3. In mixing bowl with electric mixer, cream butter and 1 1/2 cups of sugar; add the 1 cup of water gradually, then add flour and baking powder.

  4. Fold in the stiffly beaten egg whites and 1 teaspoon of vanilla.

  5. Bake in 3 buttered and floured cake pans in a preheated oven for about 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out clean.

Frosting and Filling:

  1. Gather the ingredients.

  2. Combine 1 1/2 cups of sugar, 2/3 cup of water, and corn syrup in a saucepan; cook, stirring, over low heat until sugar is dissolved. Bring to a boil and boil to 240 F.

  3. Meanwhile, when the syrup reaches about 234 F, beat egg whites until stiff peaks form; add salt.

  4. Remove syrup from heat when 240 F is reached and immediately pour a very thin stream over stiffly beaten egg whites and salt while beating constantly. Add the 1 teaspoon of vanilla and continue beating until frosting cools and is of spreading consistency, about 10 minutes. 

  5. To about one-third of the frosting, add the chopped pecans, figs, raisins, and candied cherries and pineapple. Spread half on the bottom layer. Place another layer on top and spread with the other half of the filling. Top with the third layer.

  6. Frost top and sides of the cake with remaining plain frosting.

  7. Serve and enjoy!