Table of contents

• Ingredients
  • Wet Ingredients
  • Dry Ingredients
• Homemade Starter Recipe
• Dietary Substitutions
• Equipment
• Storage
• FAQ’s
• Related Recipes
• More Bread recipes
• 1950’s Cookbooks

This Whole Wheat Sourdough Bread recipe is made with a blend of whole wheat flour and bread flour, and yields a light, tender texture and crispy crust. It’s quick and simple to make using a stand mixer and has a nice tang from the sourdough starter. My vintage inspiration for this whole wheat bread loaf is from my 1951 copy of “Cooking with Wholegrains” by Ellen and Vrest Orton. This vintage cookbook educates home cooks about the history of milling while providing wholesome, natural grain recipes.

This recipe is similar to my Sourdough French Bread, however, it uses some whole wheat flour to add some wholesome goodness.

My vintage inspiration.

My vintage inspiration for this whole wheat bread loaf is from my 1951 copy of “Cooking with Wholegrains” by Ellen and Vrest Orton. This vintage cookbook educates home cooks about the history of milling while providing wholesome, natural grain recipes. From hearty breads to muffins and desserts, this vintage cookbook offers recipes using simple whole grain ingredients. This book educates home cooks about the history of milling while providing wholesome, natural grain recipes. From hearty breads to muffins and desserts, this vintage cookbook offers recipes using simple whole grain ingredients. I’ve included an original recipe for wholewheat bread.

Wet Ingredients

• Sourdough starter is used to make traditional sourdough bread using the starter as the leavening instead of yeast.
• Whole milk is a cow’s milk that retains its 3.25% natural fat content, giving it a creamy, rich texture.
• Bottled water is best when making sourdough so that the minerals from your tap water do not interfere with the natural fermentation process.
• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.

Dry Ingredients

• Bread flour is a type of wheat flour that has a higher protein content of 11-14%. Therefore it helps develop more gluten, providing more structure and elasticity, making it ideal for baking bead. It is perfect for making bread, rolls, and pizza crust.
• Whole Wheat Flour is made from the entire wheat kernel, has a protein content of 13-15%, is rich in fiber, and gives a hearty, nutty flavor to breads.
• Instant Yeast is a leavening agent that produces carbon dioxide gas and alcohol during fermentation. During the baking process, gas gets trapped in the dough and the alcohol evaporates. Instant yeast speeds up this process, cutting the rise time in half.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Homemade Starter Recipe

Here is the recipe for my Basic Sourdough Starter.

Basic Sourdough Starter

Check out this recipe

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend.
• Be sure to let the batter rest to 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.
• Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tends to burn baked goods before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days. The refrigerator tends to dry them out more, so it is best to freeze up to 6 months.
• NOTE: You will also need to make a Gluten-Free Sourdough Starter. Use my Basic Sourdough Starter recipe and swap out the unbleached flour for gluten free flour.

Recommended tools: (affiliate links)

• mixer
• mixing bowl
• liquid measuring cup
• measuring cups and spoons
• bread pan
• bees wrap covers
• bread lame
• digital thermometer

Baked Loaf: 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.

FAQ’s

Print

Whole Wheat Sourdough Bread

Course Bread

Cuisine American

Keyword bread, sourdough bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• Stand Mixer
• mixing bowl
• bee wrap cover or towel
• measuring cups and spoons
• liquid measuring cup
• bread loaf pan
• digital thermometer

Ingredients

DRY INGREDIENTS

• 3 ½ c. unbleached bread flour
• 2 c. whole wheat flour
• 2 T. honey
• 1 T. sugar
• 2 tsp. instant yeast
• 2 tsp. salt

WET INGREDIENTS

• 1¾ c. warm milk
• 1 c. sourdough starter (recently fed)
• ¼ c. melted butter

Instructions

PREP

• Grease 9x5x3 bread pan with non-stick spray or butter.
• Warm milk and water together.
• Melt butter in microwave (about 30 seconds),

DOUGH

• In a stand mixer with the dough hook, put in the sourdough starter, sugar, yeast, honey and warm milk.
• Add the flour and salt and run mixer for about 8 minutes until dough doesn't stick to the sides of bowl.
• Remove dough from the bowl and grease a bowl (large enough to let dough double in size). Cover with beeswax cover or towel.

FIRST PROOF

• Let rise in a warm place about 1 hour-1 1/2 hours. The dough is ready when it doubles in size.
• Place dough onto a board or counter dusted with flour and knead by hand to shape into a rectangle. Roll up and place in bread loaf pan. Cover with beeswax cover or towel.

SECOND PROOF

• Let rise in a warm place another 45 minutes-1 hour. The loaf is ready when it reaches slightly above the top of the bread pan.

BAKE

• Bake at 400° for 20 minutes. Reduce oven to 375° and bake an additional 25-30 minutes or until center is 205°.
• Let bread cool before slicing. Cover and store in airtight container and keep on counter 1-2 days or wrap in foil or cling wrap that is sealed in a freezer ziploc bag up to 6 months.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Related Recipes

• Cherry Almond Bread
• Sourdough Banana Bread
• Sourdough French Bread
• Home-Style Bread Loaf
• Old-Fashioned Banana Bread

More Bread recipes

1950’s Cookbooks

Leave a comment below and let me know how it turned out for you!

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What was Abraham Lincoln’s Favorite Cake?

Lincoln’s Favorite Cake is a rich, white cake with egg whites and finely ground almonds, frosted with an old-fashioned creamy boiled white frosting, and topped with slivered almonds. This historical cake dates back to the mid-19th century and was commonly served in honor of Lincoln’s Birthday on February 12th.

It is sometimes called a ‘Mary Todd Lincoln Cake’ because she apparently baked a version of it for Mr. Lincoln while they were courting. To celebrate Presidents’ Day try Abraham Lincoln’s Favorite Cake or my Historic Washington Cake.

My vintage inspiration.

My vintage inspiration for Abe Lincoln’s Favorite Cake is from my “Betty Crocker’s Picture Cookbook” (1950, 1998). The recipe is based on the “Rich White Cake” and calls for the addition of slivered almonds and Tutti-Frutti Frosting between the layers and top. The frosting is a “Fluffy White Frosting” base with chopped nuts, candied cherries, date and raisins. However, I wanted to keep this cake closer to other historic Lincoln cake recipes and just used a simple white frosting.

Betty Crocker’s Picture Cook Book (1950, 1998 edition) is a beloved classic that has guided generations of home cooks through everything from meal planning to timeless baked goods like cakes, pies, and cookies. My copy is the 1998 edition, that preserves the charm of the original—with step-by-step color illustrations, vintage artwork, and nostalgic recipes adapted for today’s kitchens.

First published in 1950, this cookbook was revolutionary for its time. It was nicknamed “Big Red,” iand featured meal-planning tips, recipe instructions with photos, and actual tested recipes that helped define mid-century American cooking. It sold nearly a million copies in its first year and remains one of the most collected cookbooks of all time.

Try the recipe inspired by the book Coconut Macaroon Cookies

How I baked it modern: I used less all-purpose flour and added a bit of cornstarch for a light, tender texture in the cake, used of combination of baking powder and baking soda because, when combined with the acid in the buttermilk, it helps the cake rise well, added a little bit of almond extract to the cake to enhance almond flavor, substituted butter for the shortening and added a bit of canola oil to compensate for the lower fat content in butter, and used buttermilk vs. just “weak milk” in the original recipe to add tenderness

Ingredients to make a Lincoln Cake

Wet Ingredients

• Butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• 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.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• 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.
• Buttermilk: Buttermilk adds a tangy flavor and yields tender baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• 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 made from real vanilla beans containing at least 35% alcohol.
• Almond Extract: All-natural almond extract is made from bitter almonds or pits of stone fruits (like apricots) soaked in alcohol. Avoid using artificial almond extract, as it tastes bitter and lacks the depth of natural almond flavor.

Dry Ingredients

• Flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Almond Flour: Superfine almond flour is made from blanched almonds and ground into a fine, powdery texture ideal for delicate baked goods like macarons and pastry.
• Almonds: Blanched almonds are ideal for baking because the skins have been removed, giving them a pale appearance and milder flavor compared to raw almonds with skins. For this recipe you can use ground blanched almonds, almond meal, or almond flour in the cake.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (such as lemon juice, buttermilk, or vinegar) creates carbon dioxide gas, making baked goods rise during baking. If your recipe doesn’t include an acid, use baking powder, or a combination of both baking powder and baking soda for balanced leavening.
• Baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.

FROSTING

• Superfine Sugar: Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Cream of Tarter is an acid used to stabilize egg whites in frostings and meringues, helping them hold their structure. Use 1 tsp. lemon juice as a substitute for 1/2 tsp. of cream of tarter.

Make Your Own Ingredients

Vanilla: 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.

Buttermilk: Place 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.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour or a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Baked Cake: 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.

FAQ’s

Print

Lincoln’s Favorite Cake

A rich white cake with ground almonds, filled with a fluffy boiled frosting and adorned with slivered almonds.

Course Dessert

Cuisine American

Keyword 1950’s, cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 10

Equipment

• Stand Mixer
• whisk
• Bowl
• measuring cups and spoons
• 3 8" cake pans
• off-set spatula

Ingredients

DRY INGREDIENTS

• 2 ½ c. unbleached flour
• 1 c. blanched almonds or almond meal very fine chop
• 2 T. cornstarch
• 2 ½ t. baking powder
• ½ tsp. baking soda
• ¾ t. salt

WET INGREDIENTS

• 6 egg whites (3/4 c.) stiffly beaten
• 1 c. butter room temp
• 2 T. oil canola or extra light virgin
• 2 c. sugar
• 1 ¼ c. buttermilk
• 2 ½ tsp. vanilla
• ½ tsp. almond extract

FLUFFY WHITE FROSTING

• 2 egg whites (1/4 c.)
• ½ tsp. cream of tartar
• ¾ c. sugar superfine
• ⅓ c. water
• 1 ½ tsp. vanilla
• ½ c. slivered almonds (garnish)

Instructions

PREP

• Pre-heat the oven to 350°F.
• Whisk together the dry ingredients in a bowl and set aside.
• Separate out egg whites and set aside.
• Grease and flour (3) 8" pans or (2) 9" pans. Coat cake pans with non-stick spray and then dust lightly with flour.

BATTER

• In the bowl of an electric mixer, whip up the egg whites to stiff consistency, remove from mixer and set aside.
• Cream the butter, sugar and vanilla, and almond extract until light and fluffy.
• Add the dry ingredients and mix until just combined.
• Fold in the whipped egg whites by hand and mix until just combined.

BAKE

• Pour in cake batter filling each cake pan 2/3 full. Use a scale to make sure each layer is even. Bake at 350° for about 30 minutes, or until a wooden skewer inserted in the center comes out clean.
• Set the cakes on a wire rack to cool in the pan for 10 minutes. Turn it out of the pan to cool completely before decorating.

FROSTING

• In a saucepan mix sugar and water. Boil slowly keeping lid on pan for 3 minutes. Continue to boil until the sugar is dissolved to 242° (about 3 more minutes)
• Beat egg whites and cream of tarter in stand mixer with whisk attachment until stiff.
• Pour in hot syrup in thin stream. Add vanilla and beat until desired spreading consistency (about 5 minutes).

DECORATE

• Dust cake with boiled fluffy white frosting and decorate with thin slivered almonds.

Related Recipes

• Sour Cherry Almond Bread
• Pumpkin Pie Spice
• Homemade Apple Pie Spice
• Coconut Macaroon Cookies
• Lord Baltimore Cake

More vintage cake recipes

1950’s Cookbooks

Tried this recipe? Leave a comment below!

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Table of contents

• What is a Lady Baltimore Cake?
• Wet Ingredients
• Dry Ingredients
• Lady Baltimore Filling
• Seven-Minute Frosting
• Make Your Own Ingredients
• Related Recipes
• More vintage cakes
• Cookbook Collection

My vintage inspiration.

Also from the book: Lord Baltimore Cake, and Washington Cake

Also from the book Lord Baltimore Cake

This Culinary Arts Institute 250 Classic Cake Recipes (1952), is a beloved cookbook that guides home cooks with recipes for cakes, frostings, fillings and more! This vintage cookbook helps home cooks learn culinary practices from the Culinary Arts Institute with simple baking recipes and learning techniques.

What is a Lady Baltimore Cake?

Surprisingly, this cake has nothing to do with Baltimore. In 1903, author Owen Winster wrote a novel titled Lady Baltimore set in Charleston, South Carolina. She was served a slice of Lady Baltimore cake at a local bakery and of course fell 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

How are Lady Baltimore Cake and Lord Baltimore Cake different? The Lady Baltimore cake recipe has egg whites, lending a lighter texture and has a dried fruit and pecan filling. The Lord Baltimore Cake 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.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• 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”.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.
• Lemon extract is made by soaking lemon peel in alcohol to absorb the natural oils, creating a concentrated bright, citrus flavor.

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Lady Baltimore Filling

• French Brandy or Cognac, is high-quality 80-proof spirit, double distilled from grapes in the Cognac region of France. Brandy, produced worldwide, is a blend of fruit juices and grapes and ranging from 70-100 proof.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
• Raisins are sun-ripened dried grapes, made from either green or purple grapes. They are naturally sweet and add chewy texture to baked goods.
• Dried cherries are made from ripe cherries harvested in mid-summer and then dehydrated to concentrate their flavor and natural sweetness.
• Dried figs are made from fresh figs grown on fig trees in warm climates. They’re harvested in late summer to early fall, then dehydrated to concentrate their natural sweetness.

Seven-Minute Frosting

Seven-Minute Frosting

Check out this recipe

Make Your Own Ingredients

Vanilla: 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.

Buttermilk: 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.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour or a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour or a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Print

Lady Baltimore Cake

Lady Baltimore Cake is a historic 1900's dessert with white cake, delightful raisin, fig, and pecan filling, topped with 7-minute frosting.

Course Dessert

Cuisine American

Keyword 1940’s, cake

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• liquid measuring cup
• measuring cups and spoons
• off-set spatula
• 8" round cake pans
• piping bags

Ingredients

DRY INGREDIENTS

• 2 ⅔ c. unbleached flour
• 2 T. cornstarch
• 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
• 1 T. lemon zest

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

SEVEN MINUTE FROSTING

• 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.
• Whisk together dry ingredients in a separate bowl.

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

• For the filling: finely chop, figs, pecans and candied cherries. Place raisins in a bowl with 2 T. brandy.
• 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

NOTE: Several options to decorate based on variations over the years.

1. Frost white with the 7-minute frosting and garnish with flowers in center.
2. Tint the frosting pink and also add pink leaves made from buttercream flowers and then add real nosegay in center of cake.

Related Recipes

• Lord Baltimore Cake
• Seven-Minute Frosting
• Old-Fashioned Banana Cake
• Lincoln’s Favorite Cake
• Pumpkin Pie Cake

More vintage cakes

Cookbook Collection

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This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Lady Baltimore Cake appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Coconut Macaroon Cookies
• Make Your Own Ingredients
• Dietary Substitutions
• Related Links
• More cookie recipes
• Vintage Cookbooks

Coconut Macaroon Cookies are a light, delicate cookie made from simple ingredients like shredded coconut, egg whites and flavoring, inspired from a 1950’s recipe. Many modern recipes call for sweetened condensed milk, however, I wanted to stay true to this nostalgic, old-fashioned version. I needed crumbled macaroon cookies for the cake filling in my Lord Baltimore Cake, so I made them from scratch. They’re often confused with macarons, a French sandwich cookie made with almond flour.

My vintage inspiration to make this coconut macaroons recipe came from my 1950 “Betty Crocker’s Picture Cook Book“. My modern modifications included: using two types of coconut, a little less sugar, adding more vanilla, and some pure almond extract. The original recipe has variations for Chocolate-Coconut Macaroons, Cherry-Coconut Macaroons, Almond Macaroons, Wheaties Coconut Macaroons, and Peanut Macaroons.

My vintage inspiration.

Betty Crocker’s Picture Cook Book (1950, 1998 edition) is a beloved classic that has guided generations of home cooks through everything from meal planning to timeless baked goods like cakes, pies, and cookies. My copy is the 1998 edition, that preserves the charm of the original—with step-by-step color illustrations, vintage artwork, and nostalgic recipes adapted for today’s kitchens.

First published in 1950, this cookbook was revolutionary for its time. It was nicknamed “Big Red,” iand featured meal-planning tips, recipe instructions with photos, and actual tested recipes that helped define mid-century American cooking. It sold nearly a million copies in its first year and remains one of the most collected cookbooks of all time.

Try the recipe inspired by the book Lincoln Favorite’s Cake

Ingredients for Coconut Macaroon Cookies

• Eggs are produced by female chickens and consist of a protein-rich egg white and nutrient-dense egg yolk.
• Coconut is the fruit of palm trees found in tropical regions, that can either be unsweetened or sweetened and is available as coconut flakes, shredded or desiccated (very fine).
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
• Almond extract is made from bitter almonds or pits of stone fruits (like apricots) soaked in alcohol.
• Pink salt is a type of rock salt found near the Himalayas, that contains trace minerals and is minimally processed.

Make Your Own Ingredients

Vanilla: 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.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.

Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.

Print

Coconut Macaroon Cookies

Coconut Macaroon Cookies are a light, tender cookie made from toasted coconut, egg whites and flavoring.

Course Dessert

Cuisine American

Keyword 1950’s, cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Equipment

• mixing bowl
• measuring cups and spoons
• baking sheet

Ingredients

• 4 egg whites
• ¾ c. sugar
• 2 c. sweetened coconut shredded
• 1 c. unsweetened desiccated coconut fine
• 1 ½ tsp. vanilla
• ¼ tsp. almond extract natural
• ¼ tsp. salt

Instructions

PREP

• Preheat oven to 350°. Place parchment or silpat on cookie baking sheet.
• Separate out egg whites into a bowl.

BATTER

• Beat egg whites and sugar until foamy.
• Add in coconut, vanilla, almond extract, and salt.
• Use medium cookie scoop and place cookie batter onto baking sheet lined with parchment paper.

BAKE

• Bake cookies at 325° for 20-23 minutes until coconut tips look toasted, but not dark.

Related Links

• Betty Crocker’s Cake & Frosting Mix Cookbook (1966)
• Betty Crocker’s Picture Cook Book (1950)
• Cowboy Cookies with Peanut Butter
• Lord Baltimore Cake
• Sourdough Rhubarb Muffins

More cookie recipes

Vintage Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Coconut Macaroon Cookies appeared first on Vintage Baked Modern.

Lord Baltimore Cake History

The Lord Baltimore Cake is a variation of the Lady Baltimore Cake, both dating back to the early 1900’s. Surprisingly neither of the two cakes originated in Baltimore. The key difference between a Lord Baltimore Cake and a Lady Baltimore Cake comes down to the incorporation of the eggs and the ingredients in the filling. Lady Baltimore has egg whites which makes for a lighter texture and has a dried fruit and pecan filling. The Lord Baltimore recipe has a little bit of nutmeg and uses just egg yolks which yields a richer crumb. It has a rich filling made of crushed macaroon cookies, nuts (walnuts and almonds), and candied cherries.

My vintage inspiration.

Better Homes & Gardens Cookbook (1941)

Try these recipes inspired by the book Lady Baltimore Cake, or Washington Cake

250 Classic Cake Recipes (1952)

Betty Crocker’s Cake & Frosting Mix Cookbook (1966)

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.
• Nutmeg is a warm spice that originates from nutmeg trees in the Spice Islands. It is available as whole nutmeg which can be freshly grated or pre-ground. Good quality spices such as Penzey’s or Frontier Organics will make a difference in flavor in your baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• 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”.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.
• Oranges are a citrus fruit that add a bright, zesty flavor to savory and sweet foods. Before squeezing the juice, zest the peel with a microplane tool and add it to baked goods for zingy flavor.

Make Your Own Ingredients

Vanilla: 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.

Buttermilk: 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.

How to make the cake filling

The ingredients for the cake filling vary among vintage recipes, but it typically includes coconut macaroon crumbles, candied cherries and chopped nuts (like pecans, walnuts or almonds), and both orange and lemon flavor. For the coconut macaroon crumbles, I made these Homemade Coconut Macaroon cookies and crumbled them up. They tasted delicious on their own, so I knew they would lend a toasted coconut flavor to the filling.

Coconut Macaroon Cookies

Coconut Macaroon Cookies are a light, tender cookie made from toasted coconut, egg whites and flavoring.

Check out this recipe

How to make Seven-Minute Frosting

I found that Seven-minute Frosting was often referred to as divinity frosting or sometimes called Tutti-Fruitti 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. 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 much easier though to use the stand mixer.

Seven-Minute Frosting

Check out this recipe

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 nuts, candied cherries or shredded coconut over the cake.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour or a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

FAQ’s

Print

Lord Baltimore Cake

Lord Baltimore Cake is a historic 1900's dessert with white cake, delightful macaroon cookie filling, topped with 7-minute frosting.

Course Dessert

Cuisine American

Keyword 1940’s, cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• off-set spatula
• Microplane zester
• 8" cake pan

Ingredients

DRY INGREDIENTS

• 2 ⅔ c. unbleached flour
• 2 T. cornstarch
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. nutmeg
• 1 tsp. salt

WET INGREDIENTS

• ¾ c. unsalted butter room temp
• ¼ c. oil
• 1 ⅔ c. sugar
• 7 egg yolks
• 1 c. buttermilk or milk
• 1 T. orange zest
• 1 ½ tsp. vanilla

FILLING

• ½ c. macaroon crumbs crushed
• ¼ c. blanched almonds finely chopped
• ¼ c. pecans or walnuts finely chopped
• ¼ c. cherries (candied) finely chopped
• ¼ tsp. orange extract
• 1 T. orange juice

SEVEN MINUTE FROSTING

• 3 egg whites
• 1 ½ c. superfine sugar
• ⅓ c. water
• 1 T. cornstarch or unflavored gelatin
• ½ tsp. cream of tarter
• 2 tsp. vanilla
• pinch salt

HOMEMADE MACAROON COOKIES

• 2 egg whites
• ½ c. sugar
• 1 ½ c. unsweetened coconut shredded
• 1 ½ c. sweetened coconut shredded
• ¼ tsp. cream of tartar
• 1 tsp. vanilla
• ¼ tsp. almond extract
• pinch salt

Instructions

PREP

• Preheat oven to 350° Grease (3) 8" round cake pans.
• Separate out 7 egg yolks and reserve (2) egg whites to use in the macaroon cookies and frosting and (3) egg whites to use in the 7-minute frosting.
• Whisk together dry ingredients in a separate bowl.

CAKE

• Cream together butter and sugar. Add in egg yolks, vanilla, and orange zest and beat together until light and fluffy.
• Add in dry ingredients and mix until just combined.
• Pour in buttermilk and mix until just combined.
• 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.

MACAROON COOKIES

• For the cookies: Line baking sheet with parchment paper or Silpat baking mat.
• Beat egg whites, sugar, and cream of tartar together until foamy.
• Add in coconut, vanilla, almond extract, and salt and mix until combined.
• Use medium cookie scoop and place 12 cookies on baking sheet.
• Bake at 325° for 20-23 minutes until coconut tips look toasted, but not dark.

FILLING

• Make or purchase macaroon cookies. Crush cookies for filling and place in a bowl.
• Finely chop walnuts or almonds and candied cherries and add to bowl.
• Zest orange and add to bowl and mix together.

FROSTING

• Over double broiler with the bowl from stand mixer place egg whites, sugar, water, cornstarch, cream of tarter, and salt. Whisk for about 5 minutes until all the sugar is dissolved and not gritty.
• Move bowl to stand mixer and add vanilla. Beat on high until glossy with stiff peaks form, about another 3-4 minutes.
• Place 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.

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 layer on the cake. Place filling on top of the middle layer.
• Add the last layer of cake 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.
• Garnish cake with nuts or other simple components of the filling such as the candied cherries, shredded coconut or macaroon cookies.

Related Recipes

• Lady Baltimore Cake
• Coconut Macaroon Cookies
• Old-Fashioned Banana Cake
• Pumpkin Pie Cake
• Old Fashioned Lemon Squares

More vintage cakes

1940’s Cookbooks

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The post Lord Baltimore Cake appeared first on Vintage Baked Modern.

Table of contents

• My vintage inspiration
• Ingredients to make 7-minute Frosting
• How to make Seven-Minute Frosting
  • Simple Cake Decoration
• FAQ’s
• Related Recipes
• Favorite cake recipes
• 1950’s Cookbooks

Seven-Minute Frosting is made from combining egg whites and sugar over a double-broiler until it becomes light and fluffy to decorate a cake. This icing is made by stirring the mixture over a pot of simmering water or double broiler on top of the stove for about seven minutes until it transforms into a smooth, velvety texture.

This frosting is perfect on classic vintage cakes like my Lady Baltimore Cake and Lord Baltimore Cake.

My vintage inspiration

Ingredients to make 7-minute Frosting

• Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Cream of Tartar is an acidic salt that forms inside wine barrels that is commonly used in baking to stabilize egg whites and prevent sugar syrups from crystallizing.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Make your own ingredients

Vanilla: 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. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Simple Cake Decoration

To decorate a cake with Seven Minute Frosting, start by using an off-set spatula and put a large amount of the frosting on the top of the cake. Spread frosting across the top, pushing it down on the sides of the cake. Form a classic spiral pattern on top by starting on the outside edge and spin your cake plate around until you get to the center. Finish the look with a simple garnish of fruit or nuts to complement the flavor profile.

FAQ’s

Print

Seven-Minute Frosting

Course Dessert

Cuisine American

Keyword #frosting, 1960’s

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Equipment

• mixer
• mixing bowl
• measuring cups and spoons

Ingredients

• 3 egg whites
• 1 ½ c. superfine sugar
• ⅓ c. water
• 1 T. vanilla
• ½ tsp. cream of tarter
• pinch salt

Instructions

PREP

• Separate out the egg whites into a the bowl from a stand mixer.

FROSTING

• Place the bowl over double broiler and add sugar, water, cornstarch, cream of tarter, and salt. Whisk for about 5 minutes until all the sugar is dissolved and not gritty.
• Move bowl to stand mixer and add vanilla. Beat on high until glossy with stiff peaks form, about another 3-4 minutes.

Related Recipes

• Lincoln’s Favorite Cake
• Lady Baltimore Cake
• Old-Fashioned Banana Cake
• Ginger Cream Cookies: A 1960’s Remake
• Pumpkin Bars Recipe

Favorite cake recipes

1950’s Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Seven-Minute Frosting appeared first on Vintage Baked Modern.