Easy Lord Baltimore Cake
Submitted by Sioux1953
Lord Baltimore cake with three yellow cake layers, fluffy egg white frosting, and a filling of crumbled macaroons, pecans, and maraschino cherries. A Southern showstopper made easy with a cake mix shortcut.
YIELD
1 CakePREP
25 minCOOK
15 minREADY
1 hrsLord Baltimore cake is a grand old Southern tradition: three tall layers of golden cake with a billowy white frosting and a fruit-and-nut filling that tastes like the holidays. This version takes a smart shortcut by starting with a yellow cake mix spiked with a touch of orange extract.
The frosting is a classic boiled egg white meringue, beaten until glossy and stiff. Half of it gets folded with crumbled coconut macaroons, chopped pecans, and maraschino cherries to make the filling that goes between the layers. The rest coats the outside in a pure white cloud.
It’s a cake that commands the center of the table and earns every bit of the attention.
Chef Tips
- Pour the hot sugar syrup slowly into the egg whites. A thin, steady stream prevents the eggs from scrambling. Keep the mixer running the entire time.
- Beat the frosting a full 7 minutes. Stopping early means a frosting that won’t hold its shape. Stiff, glossy peaks are what you’re after.
- Drain the maraschino cherries thoroughly. Pat them dry with paper towels. Any extra liquid will turn the filling pink and runny.
Variations
- Toasted coconut finish: Press toasted shredded coconut onto the sides of the frosted cake for extra texture and a vintage bakery look.
- Almond version: Replace the pecans with slivered almonds and swap the orange extract for almond extract in the cake batter.
Ingredients
Directions
Prepare cake mix according to package directions EXCEPT add orange extract.
Divide batter into three greased and floured 9 inch round baking pans.
Bake at 350℉ (180℃) 14 to 16 minutes.
Cool 10 minutes, remove layers from pans. Cool on racks.
Mix sugar, cream of tartar, water and salt. Bring to boiling, stir until sugar is dissolved.
SLOWLY add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes.
Beat in vanilla. To 2 cups of frosting add remaining ingredients.
Spread first layer of cake with half of the fruit frosting, cover with second layer.
Spread with remaining fruit mixture. Top with third layer. Frost entire cake with remaining plain frosting.
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