Makes: At least 10 servings
Time: About 1 hour
This white layer cake’s fruit and nut filling and soft, billowy Italian Meringue Frosting make it a thing of legend. And as happens with legends, the origin of this famous cake is widely disputed: Some enthusiasts trace it back to a café in Charleston, South Carolina, at the turn of the nineteenth century; others believe the recipe first appeared in a Pennsylvania newspaper around the same time. In any case, it’s a classic.
1. Heat the oven to 350°F. Grease the bottom and sides of two 9-inch layer cake pans; cover the bottom with a circle of wax or parchment paper, butter the paper, and flour the pans.
2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside. In a separate bowl, use an electric mixer to cream the butter until smooth, then gradually add 1 cup of the sugar. Beat until light in color and fluffy, 4 or 5 minutes, then add the vanilla and almond extracts. Add the flour mixture to the butter mixture by hand, a little at a time, alternating with the milk. Set aside.
3. Wash and dry the beaters thoroughly. In a medium bowl, beat the egg whites on low speed, gradually adding the last ¼ cup sugar. Beat this mixture on high speed until stiff peaks form, then fold a third of the egg whites into the batter until combined; stir in the remaining egg whites.
4. Divide the batter evenly between the pans and bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs, about 25 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack to finish cooling. Wrap in plastic wrap and aluminum foil and freeze for up to a few months before frosting.
5. To make the filling, combine ½ cup of the Italian Meringue Frosting with the pecans, figs, raisins, and lemon zest. Put the first layer of cake, top side down, on a plate or cake stand. Spread the filling evenly over the cake, all the way to the edges. Use a knife if you don’t have a frosting spreader or long spatula; it’s okay if it’s a little messy. Put the other layer on top, flat side down. Use the remaining Italian Meringue Frosting to cover the sides and top of the cake, scooping up any extra to add to the top. Smooth if you like, or wiggle your hand a little bit to make little peaks and swirls.
LORD BALTIMORE CAKE To use up your leftover yolks: Substitute 6 egg yolks for the egg whites and beat them with ¼ cup sugar until light and fluffy. Add them to the creamed butter-sugar mixture with the vanilla. For the filling, swap the pecans, figs, and raisins for ¼ cup each of crushed cookies (Macarons, if you have them), finely chopped blanched almonds, and chopped candied cherries.
LADY BALTIMORE CUPCAKES Fill a cupcake pan with liners. Spoon a tablespoon of the filling into each cup and top with the cake batter until the cup is about two-thirds full. Bake for 15 to 20 minutes and let cool before frosting.
CHERRY-WALNUT LADY BALTIMORE CAKE For the filling, substitute finely chopped candied cherries for the raisins and finely chopped walnuts for the pecans.