LORD BALTIMORE CAKE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans.
• In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside.
• In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
• Make Seven Minute Frosting (see footnote). Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.

Steps:

• Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. In a large mixing bowl combine flour, sugar, baking powder, and salt. Add margarine or butter, milk, rum, and lemon extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add egg yolks and beat 1 minute more or until combined. Pour into prepared pans.
• Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool completely.
• Meanwhile, for frosting in a medium saucepan combine brown sugar, water, and cream of tartar. Cook and stir until bubbly and sugar dissolves.
• In a large mixing bowl combine egg whites and vanilla. Add hot sugar mixture very slowly to egg white mixture, beating constantly with an electric mixer on high speed about 7 minutes or until stiff peaks form (tips stand up).
• For filling, combine 1 cup of the frosting mixture, soft macaroons, pecans, and candied cherries.
• Spread filling between cake layers. Frost the top and sides of the cake with the remaining frosting. Makes 12 servings.