Wednesday, December 19, 2012

Lady Baltimore Cake or Cupcakes (with and without rum) - Margaret Ullrich

This time of year makes people yearn for tastes from the past.
I got an e mail from a reader asking for the frosting for a Lady Baltimore Cake.
Happy to help.

If you've never tried it, it's basically a 2-layer white cake with a fancy frosting.
It's similar to Lane Cake.
If you're in a rush, a cake mix will be fine, too.
Nobody will notice the cake with this frosting on it.


I've got two recipes.
One is a fruity frosting with a dash of rum flavouring.
The other frosting has macaroons, without the kick.
You know your family and friends, so choose accordingly.


Both recipes make enough frosting for a 2 layer 8-inch cake 
or a 13 by 9 1/2 inch cake.

If you combine the nuts, fruit etc. with the total bowl of frosting instead of 
with a 1/3 of the recipe, there's enough for 24 cupcakes.
For a garnish on each cupcake:
Sprinkle a bit of the 1/3 Cup chopped walnuts
Cut the 8 maraschino cherries into thirds and place a piece on each cupcake.


Lady Baltimore Frosting with rum flavouring

Place in a large bowl
1/2 Cup chopped raisins
1/2 Cup chopped figs
2 Tablespoons rum flavouring
Set aside for 30 minutes.

Place in a 1 quart saucepan
1/2 Cup water
2 Cups sugar
1/4 teaspoon cream of tartar
Stir over medium heat until sugar dissolves.
Bring to boiling.
Boil without stirring to 242º F on a candy thermometer (medium ball stage).

In a large bowl whip to soft peaks
2 large egg whites
dash salt
While beating steadily,  pour syrup in a steady stream on egg whites.
Add 
1 teaspoon vanilla
a few drops of red food colouring - enough to turn it pink (optional)
Continue beating until frosting stands in firm peaks.


Put 1/3 of the frosting in a small bowl
Stir in the prepared chopped raisins and figs.
Add
1/2 Cup chopped walnuts
Spread on a cake layer.
Top with the second layer.
Spread remaining frosting over the cake top and sides.

Garnish in a decorative border pattern the top of the cake with
8 Maraschino cherries
1/3 Cup chopped walnuts


Lady Baltimore Frosting minus rum flavouring

Place in a saucepan
1 2/3 Cups sugar
1/2 Cup water
1/3 Cup golden corn syrup
Stir over low heat until sugar dissolves.
Bring to boiling.
Cover and boil 3 minutes.
Remove cover.
Boil without stirring to 240º F on a candy thermometer (soft ball stage).
With dampened cheesecloth wipe any crystals from saucepan during cooking.
Remove syrup from heat.

In a large bowl whip until foamy
2 large egg whites
Add 
1/4 teaspoon salt
Whip whites until stiff.
While beating steadily, pour syrup in a steady stream on egg whites.
Add 
1 teaspoon vanilla
a few drops of red food colouring - enough to turn it pink
Continue beating until frosting stands in peaks.

Put 1/3 of the frosting in a small bowl
Stir in
1/4 Cup fine dry macaroon crumbs
1/4 Cup chopped walnuts
8 Maraschino cherries, chopped
Spread on a cake layer.
Top with the second layer.
Spread remaining frosting over the cake top and sides.

Garnish in a decorative border pattern the top of the cake with
8 Maraschino cherries
1/3 Cup chopped walnuts

No comments:

Post a Comment