Lady Baltimore Cake With Blackberry And Chambord Billing
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||1 Tablespoon|
|Butter||2⁄3 Cup (10.67 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Egg whites||4 (At Room Temperature)|
|Canned red blackberries||20 Ounce, drained (1 Can)|
|Seedless blackberry jam||12 Ounce (1 Jar)|
|Chambord liqueur||1⁄4 Cup (4 tbs)|
|Vegetable shortening||1 Cup (16 tbs)|
|Confectioner’s sugar||1 Pound|
|Water||1⁄4 Cup (4 tbs)|
|Shredded coconut||1 Pound|
Preheat the oven to 375°.
In a medium bowl sift the flour with the baking powder and salt.
In a large bowl cream the butter with an electric mixer on high speed and then add the sugar, reserving 1/4 cup of sugar.
Beat until fluffy.
Add the extracts.
Reduce the speed to low and mix in the dry ingredients alternately with the milk, ending with the dry ingredients.
Set the batter aside.
In a separate bowl beat the egg whites until frothy.
Slowly add the remaining sugar and beat until very soft peaks form.
Fold the egg whites into the batter.
Spoon the batter into 2 greased and lined 9-inch round layer cake pans.
Bake the cake 25 minutes or until the cake shrinks from the sides of the pan and springs back to the touch.
Cool upright on racks.
Remove the cake from the pans.
In a medium saucepan heat together the filling ingredients over low heat until the jam has dissolved.
Remove the pan from the heat and let the filling cool completely.
In a large bowl beat together the frosting ingredients except the coconut with an electric mixer until smooth.
Frost the bottom layer.
Then spread the filling over the layer.
Add the second layer and then frost the entire cake.
Sprinkle coconut over the top and sides.