Lady Baltimore Cake

A classic Southern cake, Lady Baltimore cake is made up of pillowy layers of white cake, stacked with dates and raisins that have been cooked until softened with honey and rum extract. Historically, this unique fruit filling can include a variety of fruits and nuts in the mix, including raisins, figs, dates, candied cherries, pecans, almonds, and more. To top it all off, the layer cake is coated with a fluffy, marshmallow-y frosting made with whipped egg whites and sugar.

Lady Baltimore Cake is believed to have inspired Owen Winster's 1906 novel Lady Baltimore. While it was certainly popular around that time, it remains a beloved dessert to this day, over a century later.

What Is Lady Baltimore Cake?

While there's some dispute about how Lady Baltimore cake was created, one popular story is that Alicia Rhett Mayberry, a Southern debutante, served the cake to novelist Owen Wister in Charleston, South Carolina. He enjoyed it so much that in 1903, he wrote Lady Baltimore, a romantic novel centered around a cake of the same name.

Another theory states that the cake originated at Charleston's Lady Baltimore Tea Room in the 19th century, where it was served as a twist on the commonly served Queen cake around that time.

Ingredients for Lady Baltimore Cake

This pillowy cake is delicious for any gathering, but particularly fitted for more elegant occasions, including holidays and weddings. To make Lady Baltimore cake, you'll need:

For the cake:

• Cake flour: Gives the cake a light, springy texture. If you don't have cake flour on hand, make your own by using all-purpose flour, and replacing 2 tablespoons out of each cup of flour with cornstarch.
• Granulated sugar: Sweetens the cake.
• Baking powder and baking soda: Leavening agents that give the cake its rise.
• Kosher salt: Enhances the overall flavor.
• Unsalted butter: Reverse-creamed into the cake for an even, tender crumb.
• Buttermilk: Lends moisture and a mild tanginess to the mix.
• Large eggs: Binds the cake batter.
• Vegetable oil: Adds richness and moisture.
• Vanilla and almond extracts: For a duo of flavors to add depth to the cake.

For the filling:

• Pitted dates: Provide natural sweetness and a rich, caramel-like flavor to the filling.
• Golden raisins: Gives the filling additional sweetness and a slight tanginess.
• Water: Softens the dates and raisins.
• Honey: Adds sweetness and floral notes.
• Rum extract: Adds a rum flavor without the alcohol content. Swap for rum if preferred.
• Chopped walnuts: Adds a nutty crunch and balances the sweetness of the fruits.

For the frosting:

• Large egg whites: Whipped to create the airy base of the frosting.
• Kosher salt: Balances the sweetness of the frosting.
• Granulated sugar: Sweetens the frosting and helps give the whipped egg whites a glossy texture.
• Water: Used to dissolve the sugar into a syrup.
• Light corn syrup: Adds glossiness and helps prevent crystallization of the sugar while cooking.
• Vanilla extract: Adds depth of flavor.
  

How To Make Lady Baltimore Cake

If you're tired of making the same types of layer cakes over and over again, Lady Baltimore cake is here to shake things up. Two layers of white cake are baked and cooled, then halved to create four equal layers. A cooked fruit filling is sandwiched between each, and the whole cake is coated with a marshmallow-y, meringue-based frosting.

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Make the cake: Grease and line round cake pans with parchment paper. In the bowl of a stand mixer, stir to combine the dry ingredients Add butter and beat on low until completely mixed into dry ingredients. In a small bowl, whisk to combine buttermilk, eggs, oil, and extracts. Beat half the liquid into the dry, then beat in the remaining liquid. Divide evenly between cake pans and bake until the cake springs back to the touch. Cool in pans.
• Step 2. Make the filling: Cook dates, raisins, water, honey, and rum extract in a medium saucepan, stirring, until water is absorbed. Remove from heat; stir in remaining rum extract and walnuts.
• Step 3. Make the frosting: Whip egg whites and salt to stiff peaks. In a saucepan, heat sugar, water, and corn syrup to reach 238°F. Slowly stream the sugar syrup into the whipping egg whites. Whip until frosting has cooled. Whip in vanilla. Fold 1 cup frosting into fruit and nut mixture.
• Step 4. Assemble the cake: Use a serrated knife to cut each cake layer in half horizontally. Top first layer with 1/3 fruit and nut mixture and repeat, stacking the layers as you go, until final cake layer is placed on top. Frost cake decoratively.
  

Our Tips for the Best Lady Baltimore Cake

For the best looking and tasting Lady Baltimore Cake, keep these tips in mind:

• Grease and line the cake pans: For perfectly-lined pans, grab a sheet of parchment paper and trace around the backs of the cake pans to create circles. Cut out and fit into each pan for a perfect fit, and easy cake removal after baking.
• Be precise: Spoon and level (or weigh) your dry ingredients for accurate measurements.
• Don't overmix: Overmixing your cake batter once the dry ingredients go in can lead to a dense, rubbery cake.
• Cook to soften: Take your time in cooking the fruits to make sure they soften properly.
• Divide evenly: Portion your batter into the pans using a measuring cup or scoop for even layers.
• Cool completely: Cool the cake layers completely before cutting in half to keep your cakes from crumbling.
• Whip until cooled: Feel the bowl occasionally while whipping the frosting. It should be cool, thick, and glossy when ready to use.

Can I Make Lady Baltimore Cake Ahead?

To make this cake ahead, you can prepare the cake layers and filling in advance:

To prepare the cake layers ahead, bake, cool, and slice in half horizontally so they're ready to frost. Wrap each layer individually with plastic wrap, and refrigerate for up to two days, or freeze for up to three months. Bring to room temperature before using. If you notice the cake has become dry, use a cake soak to give it additional moisture.

You can also prepare the fruit filling in advance. Cook, cool, and store in an airtight container in the refrigerator for up to three days. Bring to room temperature before using to fill the cake layers.

The day of or day before serving, fill and stack the cake layers. Make the frosting, coat the cake, and decorate as desired. Refrigerate until ready to serve.

How To Store Leftover Lady Baltimore Cake

Store leftover slices of Lady Baltimore Cake in an airtight container in the refrigerator for up to four days, or frozen for up to two months. Bring to room temperature before serving.

Note that marshmallow-y frostings like this one will start to break down over time, losing some of their fluffiness and structure.

More Classic Southern Layer Cakes You'll Love

Renowned for their decadent textures and rich, comforting flavors, we think these Southern-style layer cake recipes are some of the best around:

• Hummingbird Cake
• Lemon-Cheese Layer Cake
• Blackberry Jam Cake
• Coca-Cola Cake
• The Lane Cake
• Red Velvet Cake
• German Chocolate Cake
  
• Coconut Chiffon Cake
• Apple Stack Cake

Editorial contributions by Katie Rosenhouse.