Lady Baltimore Cake with Dried Fruit and Nuts
An elegant three-layer cake with whipped egg white batter, topped with a luxurious boiled frosting studded with candied and dried fruits and toasted pecans. Light, airy crumb from stiffly beaten whites folded into a butter-sugar base, paired with a silky meringue filling that offers subtle sweetness and textural contrast. Serve at special occasions, holiday dinners, or afternoon tea. This version showcases the classic Southern cake with precision in technique and quality ingredients, delivering the refined presentation Wildflour is known for.
Ingredients
- 3 ¾ cup flour, all-purpose
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoon salt
- 12 ounce butter, softenedmilk + lemon juice (1 cup milk + 2 tablespoon lemon juice, let sit 5m)1:1.5dairy-free
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Full guide → - 2 ½ cup sugar, granulated
- 1 ½ cup buttermilkmilk + lemon juice (1 cup milk + 2 tablespoon lemon juice, let sit 5m)1:1.5dairy-free
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Full guide → - 1 tablespoon vanilla extract
- 10 egg whites, from about 8-12 large eggs
- 2 cup sugar, granulated
- 5 ounce water
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 ounce dried figs, choppeddried apricots or dates1:1tree-nut free
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- 2 ounce dried cherries
- 2 ounce dried cranberries
- 4 ounce pecan halves, chopped and toasted
Instructions
- 1
Preheat oven to 350 degrees F. Prepare three 9-inch cake pans with nonstick spray and line bottoms with parchment paper.
- 2
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- 3
In mixer bowl, cream butter and sugar on medium speed until light and fluffy.
- 4
Alternate adding flour mixture and buttermilk with vanilla, mixing until incorporated.
- 5
In separate mixer bowl, whip egg whites on high until stiff peaks form.
- 6
Fold 1/4 of whites into batter to lighten, then gently fold in remaining whites until just combined.
- 7
Divide batter evenly among pans and bake until toothpick inserted in center comes out clean, about 25-35 minutes.
- 8
Cool layers completely, then trim tops flat with serrated knife.
- 9
Combine sugar and water in saucepan and bring to boil over medium-high heat.
- 10
Cook until mixture reaches 245 degrees F on candy thermometer.
- 11
When mixture reaches 240 degrees F, start mixer on high with egg whites until frothy.
- 12
Carefully stream hot sugar into frothy whites while mixing on high.
- 13
Continue whipping on high until stiff peaks form, then add vanilla and salt.
- 14
Mix on low until whites cool completely.
- 15
Reserve 1/4 of meringue for coating, fold dried figs, cherries, cranberries, and chopped pecans into remaining meringue by hand.
- 16
Layer cakes alternating with fruit-nut filling, finishing with top layer.
- 17
Spread plain meringue over outside of cake and garnish with pecans and dried fruit.
- 18
Refrigerate until service.
Tips
Use room-temperature butter and eggs for better emulsification and volume. Cold ingredients reduce incorporation and cake texture.
Monitor sugar syrup closely with a candy thermometer; hitting exactly 245 degrees F ensures proper meringue consistency without crystallization.
Fold egg whites gently but thoroughly; overworking deflates them, while undermixing leaves streaks and uneven crumb structure.
Good to Know
Cover and refrigerate up to 3 days. Meringue frosting absorbs moisture over time; serve within 24 hours for best texture.
Bake cake layers 1 day ahead, wrap individually, and store at room temperature. Prepare boiled frosting up to 6 hours before assembly; do not refrigerate until fully assembled.
Serve chilled or at cool room temperature. Slice with a sharp knife dipped in warm water, wiping between cuts. Pairs with coffee, tea, or dessert wine.
Common Mistakes
Do not skip cooling egg whites after whipping; hot meringue breaks down and deflates.
Do not add sugar syrup too quickly; streaming in slowly prevents egg whites from cooking unevenly and maintains structure.
Do not overbeat final meringue on low speed; excessive mixing after cooling causes graininess and loss of volume.
Do not skip trimming cake tops; uneven layers cause unstable stacking and poor presentation.
Substitutions
Dairy-Free Swaps
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Full guide →Vegan Options
General Alternatives
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FAQ
Can I make this cake without an electric mixer?
Whipping egg whites and meringue by hand is extremely labor-intensive and difficult to achieve proper stiff peaks. A stand mixer is strongly recommended for consistent results and proper volume.
What if my sugar syrup crystallizes before reaching 245 degrees F?
Stop cooking immediately and discard. Start over with fresh sugar and water. Avoid stirring once syrup boils; brush pan sides with water to prevent crystals. Use a candy thermometer for accuracy.
How long can I keep this cake refrigerated and can I freeze it?
Refrigerate up to 3 days; meringue frosting deteriorates after 24 hours. Freeze unfrosted cake layers up to 1 month wrapped tightly. Do not freeze assembled cake or meringue frosting.