Dessert: United States – Maryland, Mid-Atlantic United States – Lady Baltimore Cake

Serving Size: 10

Approximate Time

Prep 50 min

Cook 35 min

Additional 1 hr

Total 2 hrs 20 min

Ingredients

- 2 1/2 cups (300 g) all-purpose flour
- 2 1/4 tsp (11 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 cup (225 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 3 large eggs, approx. 150 g (total)
- 1 tbsp (15 ml) vanilla extract
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) sour cream or plain yogurt (optional, for tenderness)

Filling (fruit-and-nut mixture)
- 1 cup (120 g) toasted chopped pecans or walnuts
- 1 cup (150 g) mixed chopped dried fruit (figs, raisins, currants, dried cherries)
- 1/3 cup (55 g) chopped glacé or candied orange peel (citron)
- 1/3 cup (75 g) packed light brown sugar
- 2 tbsp (30 ml) dark rum or brandy (or 2 tbsp (30 ml) apple juice for nonalcoholic)
- 1 tbsp (15 ml) fresh lemon juice

Meringue-style icing (Italian/boiled meringue)
- 2 cups (400 g) granulated sugar
- 1/2 cup (120 ml) water
- 5 large egg whites, approx. 175 g (total)
- 1/4 tsp (1 g) cream of tartar
- 1 tsp (5 ml) vanilla extract
- pinch fine salt

Optional garnish
- 1/4 cup (30 g) chopped toasted nuts
- 1/4 cup (40 g) chopped dried cherries or candied peel

Instructions

Short Description:
A light white cake layered with a chopped nut-and-dried-fruit filling and finished with a glossy meringue-style icing. The filling—plumped dried fruit, candied peel, and toasted nuts—gives this Maryland version its distinctive flavor and texture.

Regional Notes:
This Maryland/Mid-Atlantic interpretation emphasizes a white or pale yellow cake layered with a compact filling of chopped dried fruits (figs, raisins, cherries), candied citrus peel, and toasted nuts (pecans or walnuts), all folded into a boiled/Italian-style meringue icing. The use of a high-fruit-to-icing ratio and the particular mix of dried fruit and nuts distinguishes it from more generic or southern variants.

1. Prep: Heat oven to 350°F (175°C). Butter and flour two 8-inch (20 cm) round cake pans; line bottoms with parchment if desired.
2. Dry mix: Whisk the flour, baking powder, and salt together in a bowl; set aside.
3. Creaming: In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3–4 minutes.
4. Add eggs and flavor: Beat in the eggs one at a time, scraping sides; add the vanilla. If using sour cream, add it alternately with the milk in 2–3 additions, beginning and ending with the flour mixture: add 1/3 of the dry mix, then 1/2 cup (120 ml) milk, then another 1/3 dry, remaining milk, and finish with the rest of the dry mix. Mix until just combined—do not overmix.
5. Bake: Divide batter evenly between prepared pans and smooth tops. Bake in the center of the oven 22–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.
6. Prepare filling: In a small saucepan combine the mixed dried fruit, brown sugar, rum (or juice), and lemon juice. Simmer gently just until fruit begins to plump, 3–5 minutes. Remove from heat, stir in chopped candied peel and toasted nuts, and cool to room temperature. Drain any excess liquid before folding into the meringue.
7. Make sugar syrup: In a small heavy saucepan, combine 2 cups (400 g) granulated sugar and 1/2 cup (120 ml) water. Clip a candy thermometer to the pan and bring to a boil over medium-high heat. Cook without stirring until syrup reaches 240°F (115°C, soft-ball stage).
8. Whip whites: While syrup heats, whisk the 5 egg whites, cream of tartar, and a pinch of salt in the bowl of a stand mixer until soft peaks form.
9. Combine: With the mixer running on medium speed, slowly pour the hot sugar syrup in a thin steady stream into the egg whites. Increase speed to high and beat until the meringue is thick, glossy, and cooled to near room temperature, about 6–8 minutes. Beat in the vanilla.
10. Assemble filling and frosting: Fold about 1 1/2 to 2 cups (depending on preference) of the meringue into the cooled fruit-and-nut mixture to create a spreadable filling (reserve the remaining meringue for exterior frosting). Taste and adjust—if the filling is too loose, fold in a little more meringue; if too thick, a teaspoon of warm syrup or a drop of water will loosen it.
11. Layer: Place one cake layer on a serving plate. Spread the fruit-and-nut meringue filling evenly over the top (about 1/2 to 3/4 inch thick). Top with the second cake layer.
12. Frost: Use the remaining meringue to frost the top and sides of the cake in a smooth or decorative pattern. Work while the meringue is still spreadable; if it stiffens, briefly beat on low to loosen.
13. Garnish and set: Sprinkle the top with chopped toasted nuts and a few chopped dried cherries or candied peel. Let the frosted cake rest at room temperature until the meringue sets, about 1 hour. Refrigerate if not serving within 4 hours; for best texture, bring to room temperature before serving.
14. Serve: Slice with a sharp knife wiped between cuts. Store leftovers covered in the refrigerator up to 3 days; meringue texture is best the first day.