Grease and line two 9-inch round cake pans with parchment paper; set aside.
Add butter and beat on low speed until completely dissolved into dry ingredients.
In a small bowl, whisk together buttermilk, eggs, oil, and extracts.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add half the liquid ingredients to the dry and beat on medium for 3 minutes.
Scrape down sides of the bowl, add remaining liquid ingredients, and beat on medium-high for 2 minutes.
Divide batter between cake pans, spread evenly.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake until the cake springs back to the touch, about 30 minutes.
Allow to cool in pans completely before removing.
Make the Filling:
Combine dates, raisins, water, honey, and 1 tsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
rum extract in a medium saucepan.
Stir over medium heat until water is absorbed and fruit is syrupy.
Remove from heat; add 1/2 tsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
rum extract and walnuts.
Cook until a candy thermometer registers at 238F.
Continue whipping egg whites on medium speed as you slowly stream in the hot sugar mixture.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Whip until frosting has cooled completely, 6-8 minutes.
Add vanilla and mix to combine.
Take 1 cup of frosting and fold in to fruit and nut mixture.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Assemble Cake:
Cut each cake layer in half horizontally using a long serrated knife.
On one cake layer, evenly spread 1/3 fruit and nut mixture.
Place another layer on top and repeat process of layering with fruit and nut mixture.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add third layer and cover with remaining fruit and nut mixture.
What Is Lady Baltimore Cake?
You’ll find this method used for sponges, chiffons, and other types of fluffy cakes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bring to room temperature before using.
If you notice the cake has become dry, use acake soakto give it additional moisture.
you’re able to also prepare the fruit filling in advance.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook, cool, and store in an airtight container in the refrigerator for up to three days.
Bring to room temperature before using to fill the cake layers.
The day of or day before serving, fill and stack the cake layers.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Make the frosting, coat the cake, and decorate as desired.
Refrigerate until ready to serve.
Bring to room temperature before serving.
Overall, it’s a very unique cake.
If you do need to freeze leftover cake, wrap slices tightly and freeze for up to two months.
Thaw in the refrigerator overnight before serving.
