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Lord Baltimore Cake

SUBMITTED BY: Carol

"This is a rich and beautiful cake."
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 3 layer 9 inch cake
    
About  scaling  and  conversions

INGREDIENTS

  • 2 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons salt
  • 2/3 cup butter, softened
  • 2 cups white sugar
  • 7 egg yolks
  • 1 1/4 cups milk
  • 2 teaspoons vanilla extract
  • 1/2 cup crushed macaroon cookies
  • 1/2 cup chopped pecans
  • 1/4 cup chopped blanched almonds
  • 12 candied cherries, quartered
  • 2 teaspoons lemon juice
  • 1 teaspoon orange zest
  • 1 recipe Seven Minute Frosting

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans.
  2. In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside.
  3. In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges.
  4. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
  5. To Make Filling: Make Seven Minute Frosting. Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2005 by sweetybaby
This cake was very very good.it was soft,moist,and very very tasty!i had 6 yolks instead of the 7 yolks in the recipe and it came out GREAT!!I have already copied it down in my recipe book.oh,and the next time,i might add raisins,and nuts to it.i love cakes with raisins and nuts.also,i would reduce the sugar by 1/4 cup.i didn't make the icing-didn't have the ingredients.but it tasted sooo good without it,you can have it just like that!for a snack,or a mid-morning munchie....but definitely a keeper.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2005 by JEAN1021
mmmmm!!!! this cake is realllly good, at least the cake part is (no frosting/filling). i'm usually very skeptical about yellow cakes though because they tend to be a bit dense but this recipe turns out very well. the cake is very light, fluffy, and tender; not too sweet either! try it, it's so good!

4 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 575

  • Total Fat: 19.7g
  • Cholesterol: 154mg
  • Sodium: 542mg
  • Total Carbs: 93.4g
  •     Dietary Fiber: 1.5g
  • Protein: 6.6g

VIEW DETAILED NUTRITION

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