Lord Baltimore Cake

This is a cake that piqued my interest when I was about 11 years old. I saw the recipe, and it sounded so fancy, that it seemed out of the realm of possibility to make. When I read the recipe now, it doesn’t seem too complicated. I suppose that I didn’t know what macaroons were at the time, and that, combined with the toasted nuts and the name “Lord Baltimore” made it seem high falutin’.
When I finally made it last week, it did not disappoint. Well, at least as far as flavor. It is potentially a beautiful cake too. Unfortunately, my frosting came out too runny, and not like the fluffy, cloud-like confection that it should be. The colors remind me of a cake that would be featured in a “Dick and Jane” early reader. The yellow cake with the pink filling and frosting are a super cheerful combination that deserve an iconic place in cakedom.
This cake and it’s counter part “Lady Baltimore” cake are heavily featured in old cookbooks. The recipes vary slightly from book to book, but the basic ideas are that Lady Baltimore is a white cake with fluffy white frosting and a filling featuring nuts and dried fruits, while “Lord Baltimore” is a yellow cake with fluffy pink frosting and a filling featuring nuts, and maraschino cherries.
The yellow cake recipe I used was delicious and never got dry, even after several days. I highly recommend this cake, but the frosting did not turn out for me. I’ve had good luck with this fluffy kind of frosting before, so not sure why this didn’t turn out.
Besides nuts and cherries, the cake features orange and lemon flavors. It’s flavor is as cheery as its look.

History:I haven’t found much information about “Lord Baltimore” cake. I’m guessing it’s a take off of the more popular “Lady Baltimore” cake. According to “researchingfoodhistory.blogspot” Lady Baltimore cake was mentioned in a 1906 novel titled “Lady Baltimore” by Owen Wiser. Apparently, the cake was described in the book, and then created a demand for the recipe, which was later published in women’s magazines.
Time and Effort: It’s a layer cake, so takes more time and effort than a sheet cake. The nuts and crushed macaroons are supposed to be toasted for the filling. The frosting is tricky as the egg whites have to be beat to just the right consistency and the syrup has to be the right temperature to make the fluffy frosting a success.
Worth adding to your reperoire:Yes! Very pretty and tasty!

For 2 9″ layers
1/2 C soft shortening (1/2 butter)
1 2/3 C sugar
5 egg yolks (3/8 C)
2 1/2 C cake flour or 2 1/3 C sifted all-purpose
2 1/2 tsp. baking powder
1 tsp. salt
1 C milk
1 tsp. lemon extract
1/2 tsp. vanilla
Cream shortening and sugar together. Add egg yolks. Mix dry ingredients together and stir in alternately with milk and extracts. Pour into greased and floured pans. Bake until done (25-30) minutes.
Pink Frosting
Mix together and boil to 242 degrees or until and 8″ thread spins from spoon:
2 1/2 C sugar
1 T light corn syrup
3/4 C water
1/4 C juice from maraschino cherries

Pour slowly, beating constantly over 3 stiffly beaten egg whites. Add 1/2 tsp. lemon extract and 1/2 tsp. orange rind. Beat with spoon until mixture holds shape.

Fruit Nut Filling:
Take about 1/3 of frosting and mis in.. 1/4 cup each of: macaroon crumbs, toasted, chopped pecans, toasted, chopped blanched almonds, toasted and chopped maraschino cherries. Can toast macaroon crumbs and nuts together.

Put filling between layers and frost with the remaining pink frosting.