Betty's Lord Baltimore Cake-Thanksgiving

Bettyskitchen's picture

Nov. 12, 2014

Betty demonstrates how to make a Lord Baltimore Cake for your Thanksgiving table. This if a light, delicate cake with a rich filling of candied cherries, coconut, and pecans, and a glistening white frosting.


For cake batter
Cake flour 2 Cup (32 tbs)
Baking powder 2 1/2 Teaspoon
Salt 3/4 Teaspoon
Sugar 1 Cup (16 tbs)
Butter 1/3 Cup (5.33 tbs) , softened
Egg yolks 4
Vanilla extract 1 Teaspoon
Milk 1 Cup (16 tbs)
For creamy white mountain frosting
Sugar 1 Cup (16 tbs)
Light corn syrup 1/3 Cup (5.33 tbs)
Water 1/4 Cup (4 tbs)
Salt 1/4 Teaspoon
Egg whites 4
Cream of tartar 1/8 Teaspoon
Vanilla extract 1/2 Teaspoon
For lord baltimore filling
Finely chopped pecans 1/2 Cup (8 tbs)
Chopped candied red cherries 1/3 Cup (5.33 tbs)
Grated orange rind 2 Teaspoon
Toasted flaked coconut 1/2 Cup (8 tbs)
Almond extract 1 Teaspoon



1. Preheat oven to 350 degree F.

2. Butter and flour two 9-inch cake pans and set aside.



For Cake:

3. In a bowl, combine flour, baking powder, and salt. Mix well and set aside.

4. In a large bowl, cream together butter and sugar.

5. Add egg yolks, one at a time to the butter mixture and beat after each addition. Beat in vanilla.

6. Add flour mixture alternately with milk, and beat after each addition until are incorporated, beginning and ending with flour mixture. Scrape down sides of bowl and beat batter until smooth.

7. Into the prepared pans, equally pour the batter and bake for 25-30minutes or until center springs back when lightly pressed.

8. Remove cake pans from oven and place on wire rack to cool for 10 minutes. Transfer cakes to wire rack and let cool completely. You can also place in refrigerator to speed up the process.

For Creamy White Mountain Frosting:

9. In a saucepan, combine sugar, corn syrup, water, and salt. Stir and bring to a boil over medium heat. Reduce heat and cook until the syrup reaches 242 degrees F.

10. Meanwhile, in a bowl, combine egg whites and cream of tartar. Beat until stiff peaks form.

11. Pour hot syrup into egg whites in a very thin stream, beating all of the time at high speed of an electric mixer. Beat until frosting is stiff and glossy. Beat in vanilla. Reserve 1 ½ cups of frosting and pop the remaining in refrigerator.

For Lord Baltimore Filling:

12. In a bowl, combine coconut, pecans, cherries, orange rind, and almond extract.

13. Fold in the 1 ½ cups of reserved creamy white mountain frosting. Pop in refrigerator until cake cools.



14. Place one layer of cake on a cake plate and top it with Lord Baltimore filling.

15. Put second layer on top of filling and frost sides and top with remaining refrigerated frosting.



16. Decorate cake with pecan halves, candied red cherry halves, and triangles of orange, if desired. Cut into wedges and serve.


Recipe Summary

Difficulty Level: Medium
Servings: 12

Nutrition Facts

Serving size

Calories 404Calories from Fat 114

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 278 mg11.58%

Total Carbohydrates 68 g22.7%

Dietary Fiber 3 g12%

Sugars 41 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet