Total Calories: 7,201
Sift flour, baking powder and salt 3 times and set aside. Cream butter until soft, then beat in 1 cup sugar a little at a time until mixture is light and fluffy. Add flour and milk alternately, stirring only until mixed. Start this procedure with the flour and end with the milk. Beat egg whites until they stand in peaks, then beat in the remaining sugar a little at a time. Fold this meringue into the batter gently but thoroughly. Mix in almond extract. Grease and coat with flour 2 9-inch cake pans. Pour batter into pans and bake in a preheated 350° oven until cake pulls away from side of pan. Cool 5 minutes, then turn out onto cake racks.
* For high altitudes decrease baking powder to 3 teaspoons and add 3 more tablespoons milk.
*Cook together sugar, water and cream of tartar until candy thermometer reaches 238°*. Pour a thin, slowstream of syrup into stiffly beaten egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla. To 1/3 of the frosting add nuts, figs and white raisins. This mixture is to be used between the layers and use the remaining frosting for the top and sides of cake.
* In high altitudes cook frosting to 232° on candy thermometer.
This Lady Baltimore Cake recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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