INGREDIENTS

INSTRUCTIONS

FILLING
From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 28 Oct 1993 08:18:14 GMT
From a box of Swans Down cake flour.
Sift flour once, measure, add baking powder and salt and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add flour, alternately with milk, a small
amount at a time, beating after each addition until smooth. Add vanilla.
Beat egg whites until they hold up in soft peaks. Stir quickly but
thoroughly into batter. Bake in two greased 9 inch layer pans at 375F for
25 to 30 minutes.  Spread Lady Baltimore Filling between layers and Lady
Baltimore Frosting over tops and sides.
Lady Baltimore Frosting and Filling: Combine egg whites, sugar, water and
corn syrup in top of double boiler, beating with a whisk until thoroughly
mixed.  Place over rapidly boiling water, beat constantly with whisk and
cook 7 minutes, or until frosting will stand in peaks. Remove from boiling
water, add flavoring and beat until thick enough to spread. For filling,
scald figs and raisins and chop. Add enough frosting to chopped fruit and
nuts to make a filling that will spread easily. Spread between layers.
Spread remaining frosting on top and sides of cake. While frosting is soft,
sprinkle top of cake with chopped cherries and additional chopped figs,
raisins and nuts.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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