Betty's Lord Baltimore Cake -- Thanksgiving

• published: 11 Nov 2014
• views: 485

Betty demonstrates how to make a Lord Baltimore Cake for your Thanksgiving table. This if a light, delicate cake with a rich filling of candied cherries, coconut, and pecans, and a glistening white frosting. Ingredients: 2 cups cake flour 2 ½ teaspoons baking powder ¾ teaspoon salt 1 cup sugar 1/3 cup butter, softened 4 egg yolks 1 teaspoon vanilla extract 1 cup milk Creamy White Mountain Frosting (below) Lord Baltimore Filling (below) Butter and flour two 9-inch cake pans. In a medium-sized bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat sugar and butter, using and electric mixer on medium speed. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and then beat mixture well. Stir in flour mixture alternately with milk, until both are incorporated, beginning and ending with flour mixture. Scrape down sides of bowl and beat batter until smooth. Pour batter into prepared pans. Bake at 350 degrees (F) for 25 to 30 minutes, or until center springs back when lightly pressed. Cool cake layers in pans on wire racks 10 minutes, then turn out on wire racks and cool completely. Place one layer on cake plate. Top with Lord Baltimore Filling (below). Put second layer on top of filling. Frost sides and top with remaining Creamy White Mountain Frosting (below). Decorate with pecan halves, candied red cherry halves, and triangles of orange, if desired. Creamy White Mountain Frosting: 1 cup sugar 1/3 cup light corn syrup ¼ cup water ¼ teaspoon salt 4 egg whites 1/8 teaspoon cream of tartar ½ teaspoon vanilla extract Combine, sugar, corn syrup, water, and salt in a medium-sized saucepan. Bring to a boil over medium heat. Reduce heat and cook to 242 degrees (F). Meanwhile, add cream of tartar to egg whites and beat until stiff peaks form. Pour hot syrup into egg whites in a very thin stream, beating all of the time at high speed of an electric mixer. Beat until frosting is stiff and glossy. Beat in vanilla. Lord Baltimore Filling: ½ cup finely chopped pecans 1/3 cup chopped candied red cherries 2 teaspoons grated orange rind ½ cup toasted flaked coconut 1 teaspoon almond extract 1 ½ cups Creamy White Mountain Frosting In a medium-sized bowl, combine coconut, pecans, cherries, orange rind, and almond extract. Fold in Creamy White Mountain Frosting. Spread between layers of Lord Baltimore Cake. This makes a beautiful, dramatic cake that you will be proud to have on your Thanksgiving table. I hope you love it! --Betty ♥♥♥ Please subscribe: www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014 Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013 *Both can be ordered from www.Amazon.com or www.CreateSpace.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website:  www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook:  https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest:  http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter:  https://twitter.com/Myshine Google+:  https://plus.google.com/108882445101872897307/posts ifood.tv:  http://www.ifood.tv/bettyskitchen Roku:  http://www.rokuguide.com/channels/betty%27s-kitchen​