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Lord Baltimore Cake

Lord Baltimore Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Carol

Carol

This is a rich and beautiful cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans.
  2. In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside.
  3. In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges.
  4. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
  5. Make Seven Minute Frosting (see footnote). Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.
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Reviews

JEAN1021
18

JEAN1021

6/9/2005

mmmmm!!!! this cake is realllly good, at least the cake part is (no frosting/filling). i'm usually very skeptical about yellow cakes though because they tend to be a bit dense but this recipe turns out very well. the cake is very light, fluffy, and tender; not too sweet either! try it, it's so good!

sweetybaby
16

sweetybaby

10/6/2005

This cake was very very good.it was soft,moist,and very very tasty!i had 6 yolks instead of the 7 yolks in the recipe and it came out GREAT!!I have already copied it down in my recipe book.oh,and the next time,i might add raisins,and nuts to it.i love cakes with raisins and nuts.also,i would reduce the sugar by 1/4 cup.i didn't make the icing-didn't have the ingredients.but it tasted sooo good without it,you can have it just like that!for a snack,or a mid-morning munchie....but definitely a keeper.

acob54
12

acob54

9/2/2011

My grandmother used to make this cake for my dad and his brothers when they were growing up. On Dad's 75th birthday, I found this recipe and made it for him. The smile on his face went from ear-to-ear and he said that the cake was as good as he remembered. My mom complimented me immediately on making the 7-Minute Frosting. She knew what it was just from looking at the cake. When my grandmother made this cake using egg yolks, she would also make an angel food cake to use the egg whites. One day I'll try that. I now have to find a cake stand that will do justice to this beautiful cake. Thank you for posting this wonderful recipe.

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