Dessert: United States – South Carolina / Southern United States – Lady Baltimore Cake

Serving Size: 10

Approximate Time

Prep 1 hr

Cook 40 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 1 cup (227 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar, divided (see instructions)
- 6 large eggs, separated — approx. 300 g total (use yolks in the batter; whites whipped into the batter)
- 3 cups (360 g) cake flour, sifted
- 3 tsp (12 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (240 ml) whole milk, room temperature
- 2 tsp (10 ml) vanilla extract, divided
- 1/2 tsp (2 g) cream of tartar (for egg whites in cake)
- 1 cup (120 g) pecans, toasted and coarsely chopped
- 3/4 cup (110 g) golden raisins
- 1/2 cup (75 g) dried figs, stemmed and chopped
- 1/4 cup (60 ml) dark rum or brandy (optional) plus 2 tbsp (30 ml) orange juice for macerating fruit
- Zest of 1 orange (about 1 tbsp / 6 g)
- 2 cups (400 g) granulated sugar (for boiled meringue frosting)
- 1/2 cup (120 ml) water (for the syrup)
- 6 large egg whites — approx. 200 g (for boiled meringue frosting and for folding with fruit)
- 1/8 tsp (pinch) salt (for frosting)

Instructions

Short Description:
A classic Southern layer cake with light, airy white cake layers filled with a boozy fruit-and-nut mixture (figs, raisins, pecans) and finished with a glossy boiled (seven-minute) meringue icing.

Regional Notes:
This South Carolina version emphasizes a very light, airy cake crumb and a filling rich in dried fruits (figs, raisins) and toasted pecans—reflecting coastal and Lowcountry access to preserved fruits and local nuts. The cake is frosted with a boiled/meringue icing (seven-minute frosting), the traditional Southern finish that sets this version apart from creams or buttercreams.

1. Prepare pans and oven: Position racks to center and upper third. Preheat oven to 350°F (175°C). Butter and lightly flour two 9-inch (23 cm) round cake pans; line bottoms with parchment if desired.
2. Toast pecans and prepare fruit: Spread pecans on a baking sheet and toast 6–8 minutes at 350°F (175°C) until fragrant; cool and coarsely chop. In a small saucepan combine raisins, chopped figs, rum (or brandy) and orange juice; warm gently over low heat 3–4 minutes just to plump the fruit, then remove from heat and stir in orange zest. Let cool to room temperature.
3. Make the cake batter — creaming method with whipped whites for lightness:
   a. In a large bowl, cream 1 cup (227 g) butter with 1 1/2 cups (300 g) of the granulated sugar until light and pale, about 3–5 minutes.
   b. Add egg yolks (from the 6 eggs) one at a time, beating briefly after each addition. Stir in 1 tsp (5 ml) vanilla.
   c. In a medium bowl whisk together cake flour, baking powder and salt.
   d. Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour: add in three additions, mixing until just combined; do not overmix.
   e. In a separate clean bowl whip the reserved 6 egg whites with 1/2 tsp (2 g) cream of tartar and the remaining 1/2 cup (100 g) granulated sugar to stiff glossy peaks.
   f. Fold one-third of the whipped egg whites into the batter to loosen, then gently fold in the remaining whites until incorporated and the batter is airy.
4. Bake the cake layers: Divide batter evenly between the two prepared pans and smooth tops. Bake 22–28 minutes, rotating pans halfway, until tops are lightly golden and a toothpick inserted near center comes out clean. Let layers cool in pans 10 minutes, then invert onto racks and cool completely.
5. Make boiled (seven-minute) meringue frosting:
   a. In a small saucepan combine 2 cups (400 g) granulated sugar and 1/2 cup (120 ml) water; stir to dissolve sugar. Clip a candy thermometer to the pan and bring syrup to 240°F (115°C) (soft-ball stage). Keep syrup hot.
   b. Meanwhile place the 6 egg whites (approx. 200 g) and 1/8 tsp salt in a large heatproof mixing bowl (or the bowl of a stand mixer). Set the bowl over a saucepan of simmering water (double boiler) and start beating the whites with a hand mixer or the stand mixer on medium speed just until soft peaks form.
   c. With the mixer running, very slowly pour the hot sugar syrup in a thin stream into the egg whites. Continue beating over the double boiler until the mixture turns glossy, thick, and slightly cooled — about 6–8 minutes total. Remove from heat and continue beating off the heat until it reaches spreadable, marshmallow-like peaks. Beat in the remaining 1 tsp (5 ml) vanilla.
6. Reserve filling portion: Transfer about 1 1/2 to 2 cups of the finished meringue into a bowl set aside for filling. Gently fold the cooled fruit-and-nut mixture (toasted pecans, plumped figs and raisins with any remaining juice) into that reserved meringue to create the filling. Taste and add a bit more chopped nuts or fruit if desired.
7. Assemble the cake:
   a. If necessary, level the cooled cake layers with a serrated knife so they sit flat.
   b. Place one layer on a serving plate or cake stand. Spread the fruit-and-nut meringue filling in an even layer across the top of the first cake layer (about 1/2 to 3/4 inch thick).
   c. Top with the second layer and press gently to level.
8. Frost the cake: Use the remaining boiled meringue to frost the top and sides of the stacked cake with a spatula, making decorative peaks if desired. For a lightly toasted finish, brown the meringue briefly with a culinary torch or place under a very hot broiler for 20–30 seconds while watching carefully (rotate quickly and watch to avoid burning).
9. Set and serve: Chill the assembled cake 30–60 minutes to help the meringue set before slicing. Serve at room temperature or slightly chilled. Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.