Lady Baltimore Cake

By BobLongo

Ingredients

• CAKE:
• 1-2/3 cups raisins, chopped
• 8 dried figs, finely chopped
• 1/2 cup brandy
• 2-1/2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons grated orange zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1-1/3 cups buttermilk
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 large egg whites
• FROSTING:
• 2 cups butter, softened
• 6 cups confectioners' sugar, sifted
• 2 teaspoons vanilla extract
• 1/4 to 1/3 cup heavy whipping cream
• 1 cup finely chopped pecans, toasted

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

TOTAL TIME: Prep: 30 min. + standing Bake: 20 min. + cooling YIELD: 16 servings.
1. In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally.
2. Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
3. In a large bowl, mix flour, sugar, orange zest, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer.
4. Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
5. In a large bowl, cream butter until fluffy. Gradually beat in confectioners' sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture.
6. Place one cake layer on a serving plate; spread with half of the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake.