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Lady Baltimore Cake With Blackberry And Chambord Billing

Western.Chefs's picture
Ingredients
  Cake flour 2 1⁄2 Cup (40 tbs), sifted
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Blackberry
Servings: 
24

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