Lady Baltimore Cake
(From my Grandmother's 1938 cookbook)

1 C. butter....................Beaten whites of 6 eggs

2 C. sugar....................3 t. baking powder

3-1/2 C. flour (sifted)...1 t. vanilla or lemon extract

1 C. sweet milk

Cream butter, beat in sugar, add sifted dry ingredients alternately with milk. Fold in stiffly beaten egg whites. Bake in layers in 375 degree oven 25 minutes. Use filling below, Cover with boiled frosting.

Filling for Lady Baltimore Cake:

2-1/4 C. granulated sugar.....2 egg whites

1/2 C. white corn syrup........1 t. vanilla extract

1/8 t. salt.............................2/3 C. seedless raisins, cut

1/2 C. water.......................2/3 C. nutmeats, cut

Cook sugar, syrup, salt & water to thread stage, 246 degrees F. Slowly beat the hot syrup into stiffly beaten egg whites. Add vanilla, then put aside 1 C. to frost to of cake. Add fruit & nuts & beat briskly. Spread layers and top of cake with filling & cover cake with thin layer of the boiled frosting reserved.

(Tracy's note: Use ungreased round pans, perhaps 9".)

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