Last updated on February 19th, 2025
Table of contents
Lady Baltimore Cake is a classic vintage dessert made of a tender three-layer white cake filled with a rich fruit and nut filling, and frosted with a fluffy seven-minute frosting. This cake should be considered more of a “project” weekend cake as it requires a lot of ingredients and more than time than a simple weeknight sheet cake.
The inspiration for Classic Lady Baltimore Cake comes from my copy of the 1941 Better Homes & Garden Cook Book which appears in a full-color illustration among other vintage cakes like the Lord Baltimore Cake, Dolly Madison Cake, and George Washington Cake. While I dream for the day to have all six cakes completed on the same day to take a photo like this, finishing all the steps involved for just one of these cakes takes a good bit of time. I tend to think of this dessert as a “project” cake.
I also researched this cake in some of my other vintage cookbooks like “250 Classic Cake Recipes” by the Culinary Arts Institute (1952).
- used butter instead of shortening to add flavor and richness
- adding oil in addition to the butter, for added moisture
- added more salt as our modern palettes are accustomed to
- added vanilla for more flavor
- added ClearJel for tender cake texture
- used buttermilk for a light texture and tangy flavor
What is a Lady Baltimore Cake?
Surprisingly, this cake actually has nothing to do with Baltimore. In 1903, author Owen Winster wrote a novel titled Lady Baltimore set in Charleston, South Carolina. The narrator is served a slice of Lady Baltimore cake at a local bakery and falls in love with the woman who made it.
“I should like a slice, if you please, of Lady Baltimore,’ I said, with extreme formality … she brought me the cake, and I had my first felicitous meeting with Lady Baltimore. Oh, my goodness!… It’s all soft, and it’s in layers, and it has nuts… Delighted surprise caused me once more to speak aloud and with my mouth full. “But, dear me, this is delicious!”‘
from Lady Baltimore by Owen Winster, 1903
The Lady Baltimore Cake, dates back to the early 1900’s and surprisingly did not originate in Baltimore. A Lady Baltimore and Lord Baltimore cake were made very similar, yet different in that a Lady Baltimore cake has egg whites which makes for a lighter texture and has a dried fruit and pecan filling. The Lord Baltimore recipe uses egg yolks, yielding a richer crumb along with a filling made of crushed macaroon cookies, nuts (walnuts and almonds), and cherries. Here is the recipe for my Lord Baltimore Cake.
Ingredients
Flour: Use all-purpose unbleached flour that contains between 10-12% protein. My favorite is King Arthur or Sir Galahad Artisan Flour (its name when purchased in bulk) which contains 11.7% protein. Do NOT use Bread flour as it contains 11-14% protein, thus producing more gluten and yields dense baked goods.
butter: American butter is made from cream and contains 80% butterfat as regulated by the USDA. Try to use a good quality butter in baked goods as it will make a difference. Another option is European butter, which is churned longer, has a higher fat content (82%-85%), with less water it yields more flavor, but can be more expensive.
sugar: Sugar is derived from sugarcane and is a key ingredient in baking that provides sweetness, texture, and moisture to baked goods. The most common type being granulated white sugar. For a more natural option, use cane sugar which is less processed and has a slight golden color and hint of molasses. It does have a slightly courser texture, so be sure to incorporate a bit longer when mixing into recipes.
Oil: Canola oil has a neutral and light flavor and is great for baked goods. Extra Light Olive Oil is another option. If your cake recipe calls for butter, you can substitute using all oil or if you still want to get flavor from butter use a combination of oil and butter together.
buttermilk: Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”. MAKE YOUR OWN! Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
Eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
ClearJel: For light and tender baked goods, I add Instant ClearJel to almost all of my baked goods. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.
vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
How to make the filling:
The ingredients for the filling for Lady Baltimore Cake vary among vintage recipes, but typically it has raisins, dried figs and pecans and candied cherries. To add more flavor, I soaked the raisins in brandy before adding them to the filling. This will lend extra flavor and plump them up.
How to make Seven-Minute Frosting:
I found that Seven-minute Frosting was often referred to as divinity frosting. Reason being that once the fruity nut filling was added to it, it tasted just like divinity candy. Many people find seven-minute frosting tricky to make especially if it is humid out. Some older recipes call for corn syrup or cream of tarter. I add both cream of tarter and cornstarch to help stabilize the frosting. Old-fashioned recipes suggest that you beat the frosting the entire time over the stove with a hand mixer. It is really simple though to mix a few minutes by hand and then move to the stand mixer.
- When baking, always use light colored, aluminum cake pans since they conduct even heat. Dark pans can make your baked goods darken fast.
- For easy release from bundt pans, spray with non-stick spray or “paint” on very soft butter to all the crevices and then dust lightly with flour, shaking off the excess.
- To help retain moisture in your cakes, after taking them out from the oven, cover with a baking sheet. Let them cool for about 5 minutes. Run a knife around the edges and turn the cake out onto a piece of parchment paper. Then wrap right away in saran wrap.
- Keep decorating simple and natural, like using the ingredients featured in the cake.
- Beat egg whites separately in cakes: Set out the eggs before you start to come to room temperature. Beat the whites first before mixing up the rest of the cake since they need a clean, non-greasy bowl to help them whip up. To add them back into the cake, gently fold into the batter to help keep the cake light.
How to assemble the cake:
After you make the frosting, take out 1/2 to add to it the filling. Put the first cake layer down on cake plate and place some parchment paper along the sides to keep the plate clean. Use an off-set spatula and spread filling on the first layer. Place on the second layer and spread on filling. Place on the last layer (upside down) so you have a nice flat top layer to frost. Cover top with remaining filling and push down onto to the sides of the cake. To decorate, keep it simple by placing whole ingredients that were featured in the filling, such as almonds or candied cherries or shredded coconut over the cake.
simple decorating:
To stay true to the Better Homes & Gardens cookbook, they suggest covering the cake in pink frosting and using the buttercream frosting to pipe on a leaf decoration and add a fresh, small floral nosegay (shown in my image) to the center. Other renditions keep it simple by just covering in the white frosting.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten-free, vegan, keto, low-sugar, etc. These are proven tips I use to convert conventional recipes into delicious, specialty baked goods. Read more about it here.
TO MAKE GLUTEN-FREE:
- My number one tip is to let the batter rest as hydrating gluten-free flour will help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
- I recommend using a high-quality brand such as King Arthur’s Gluten-Free Measure for Measure Flour.
- Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
- It is best to bake gluten-free baked goods low and slow, so that you don’t burn them. Reduce the oven temperature by at least 25° from the directions.
- Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer-safe container for up to 6 months. If frozen, allow to come to room temperature before opening the container.
TO MAKE VEGAN/DAIRY FREE:
Equipment
Recommended tools: (affiliate links)
- stand mixer
- mixing bowl
- liquid measuring cup
- measuring cups and spoons
- (3) 8″ cake pans
- off-set spatula
- tipless piping bags
- Wilton Leaf & Flower Tip Set
Storage
If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.
Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.
Here are more vintage cakes to try
Lady Baltimore Cake
Ingredients
DRY INGREDIENTS
- 2 ⅔ c. unbleached flour
- 2 T. cornstarch or instant ClearJel
- 2 tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
WET INGREDIENTS
- ¾ c. butter room temp
- ¼ c. oil canola or extra light virgin olive oil
- 1 ¾ c. sugar
- 6 egg whites stiff-beaten
- 1 c. buttermilk or milk
- 1 ½ tsp. vanilla
- ½ tsp. lemon extract
FILLING
- 1 ½ c. pecans finely chopped
- 1 c. raisins soaked in brandy
- 1 c. dried figs finely chopped
- ¼ c. dried tart cherries soaked in brandy
- ¼ c. brandy (soak raisins)
- ½ tsp. lemon extract
FROSTING (7-minute)
- 3 egg whites
- 1 c. superfine sugar
- ⅓ c. water
- ½ tsp. cream of tarter
- 2 tsp. vanilla
- pinch salt
- pink gel color optional
EASY BUTTERCREAM FROSTING (garnish)
- ½ c. butter
- 1 ½ c. confectioner sugar
- 1-2 T. cream or milk
- 1 tsp. vanilla
- pink gel color natural if possible
Instructions
PREP
- Preheat oven to 350°. Grease and lightly flour (3) 8" round cake pans.
- Separate out 8 egg whites (6 for the cake) and reserve (2) egg whites to use in the 7-minute frosting.
- For the cake: whisk together dry ingredients in a separate bowl.
- For the filling: finely chop, figs, pecans and candied cherries. Place raisins in a bowl with 2 T. brandy.
CAKE
- Place egg whites in mixer and whip until stiffly beaten. Remove from mixer and set aside.
- Cream together the butter and sugar until light and fluffy. Add oil, vanilla and lemon extract and mix until combined.
- Add in dry ingredients and then the buttermilk and mix until combined.
- Lightly fold in the egg whites by hand.
- Pour 1/3 of the batter into each of the (3) greased cake pans. Bake for 25-28 minutes. Place toothpick in center comes out clean. Allow the cakes to cool before frosting them.
- Release cake from sides of pan with an off-set spatula. Turn cakes out onto parchment paper or cooling rack. Wrap in plastic wrap until cake assembly to retail the moisture.
FILLING
- In a separate bowl, mix together raisins, figs, pecans and candied cherries.
FROSTING (7-minute)
- Boil a pan of water. Take the bowl from stand mixer and place on top of the boiling pan of water. Place egg whites, sugar, water, cornstarch, cream of tarter, and salt into the bowl. Whisk for about 5 minutes until all the sugar is dissolved.
- Move bowl to stand mixer and add vanilla. Beat on high until glossy with stiff peaks form, about another 3-4 minutes. Use gel coloring to tint the frosting to a pale pink color.
- Place frosting on cake right away or store covered until use. Frosting will crust once applied to cake, so be sure to cover with a glass cake stand or just cover with plastic wrap.
BUTTERCREAM FLOWERS (for garnish)
- Place butter, confectioner sugar, and cream in mixer. Beat together until light and fluffy. Use gel coloring to tint the frosting to a pale pink color.
ASSEMBLE CAKE
- Take out 1/2 of the 7-minute frosting and add it to the filling mixture. The remaining 1/2 of frosting will be used to frost the cake.
- Put bottom layer of cake onto cake plate. Place wax or parchment paper around edges of cake in order to frost neatly.
- Place 1/3 of the filling on top of the first layer and spread with off-set spatula.
- Place middle cake layer on the cake. Place filling on top of the middle layer.
- Add the last cake layer with the bottom-side down so you have smooth top.
- Place remaining frosting on the top of the cake and swirl around pushing it down onto the sides. Use an off-set spatula to guide the frosting.
- Fill piping bags with buttercream frosting. Garnish cake with buttercream leaves using a leaf tip.
- Another vintage suggestion was to top cake with a tiny nosegay of real flowers. You could simulate this with buttercream flowers.
Notes
- Frost white with the 7-minute frosting and garnish with flowers in center.
- Tint the frosting pink and also add pink leaves made from buttercream flowers and then add real nosegay in center of cake.
Please let me know how it turned out for you! Leave a comment below and tag @vintagebakedmodern on Instagram and hashtag it #vintagebakedmodern
Want to know more about Vintage Baked Modern? click here.
This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.
