When I was a kid, my grandma would unwrap a cake box like she was revealing treasure — and it almost always held a Lady Baltimore cake. I remember the warm, sweet scent of vanilla and toasted pecans drifting through her kitchen while she told stories about teatimes and southern brides. Baking this cake feels like opening that same box: the crumb stays light and soft, the filling snaps with little bits of candied fruit and nuts, and the frosting melts on your tongue like a sweet, glossy cloud. If you want a showstopper that still feels like a hug from family, this is your cake.
Quick Facts
- Yield: Serves 10–12
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes (including cooling and frosting)
Why This Recipe is Awesome
This Lady Baltimore cake feels fancy without demanding a pastry degree. You get a tender, buttery white cake layered with a bright, crunchy filling of **candied fruit** and **toasted nuts**, all wrapped in a shiny, marshmallowy frosting. It gives you contrasts — soft crumb, crisp nuts, sweet chew — and it always looks elegant on the table. Plus, it smells like vanilla and toasted pecans, which hardly ever hurts.
Ingredients
For the Main Dish:
- 2 1/2 cups cake flour (or 2 1/2 cups all-purpose minus 5 tbsp, sifted)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 4 large egg whites, room temperature
- 1 large egg yolk
- 1 cup whole milk, room temperature
- 2 tsp pure vanilla extract
For the Filling & Frosting:
- 1 1/2 cups chopped pecans or walnuts, toasted and cooled
- 3/4 cup chopped candied cherries (or mixed peel/fruit), chopped raisins, or dried pineapple
- 1/4 cup rum or orange juice (optional — soak fruit for 20 minutes)
- 3/4 cup granulated sugar
- 1/3 cup water
- 4 large egg whites, room temperature
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract (for the frosting)
How I Make It
Step 1:
Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans (or two 9-inch pans). In a bowl, whisk together the **cake flour**, **baking powder**, and **salt**. Cream the **unsalted butter** with the **granulated sugar** until light and fluffy — it should smell faintly sweet and look paler (about 3–4 minutes). I love pressing a little butter between my fingers to check the texture; it should feel soft, not greasy.
Step 2:
Beat in the **egg yolk**, then add the **egg whites** one at a time until the batter smooths out. Stir in the **vanilla**. Alternate adding the dry ingredients and the **milk** in three additions, beginning and ending with the dry mix. Don’t overwork the batter; stop when streaks disappear. Overmixing makes the crumb tough — so fold gently and stop when you can no longer see flour.
Step 3:
Divide the batter among the prepared pans and smooth the tops. Slide them into the oven and bake for about 25–30 minutes, or until a toothpick comes out clean and the cakes bounce back when you press lightly. The edges should look slightly golden and the centers soft. Let the cakes cool in their pans for 10 minutes, then turn them out onto a rack to cool completely — while they cool, get the filling and frosting ready.
Step 4:
For the filling, toss the **toasted pecans** and chopped **candied fruit** with the optional **rum** or **orange juice**. For the frosting, combine the **sugar** and **water** in a small pan and heat until it reaches about 140°F and the sugar dissolves. (If you have a candy thermometer, great; if not, heat until the sugar looks perfectly clear and the mixture steams.) Whisk the **egg whites** with the **cream of tartar** until frothy, then set the bowl over simmering water and whisk until the whites reach 140°F and the sugar has fully dissolved — this cooks the whites and gives glossy stability. Now transfer to your stand mixer and whip to stiff, glossy peaks, then stir in the **vanilla**.
Step 5:
Assemble by placing one cake layer on a plate, spreading a layer of frosting and then a generous handful of the fruit-and-nut mixture. Repeat with the second layer, then top with the final layer and spread the remaining frosting over the top and sides. Use a spatula to create soft, cloud-like peaks. Chill the cake for 20–30 minutes to set the frosting slightly before slicing. When you cut it, you’ll hear a soft give and see the colorful fruit peeking between layers — picture-perfect.
Pro Tips
- Room-temperature ingredients blend faster and give a silkier batter — take butter and eggs out 30–60 minutes before you bake.
- Toast nuts in a 350°F oven for 6–8 minutes until fragrant; it makes a huge flavor difference. Watch them closely; they go from toasted to burnt in a blink.
- Don’t skip the cream of tartar when making the frosting — it stabilizes the egg whites and keeps that glossy shine.
- If you worry about raw egg whites, heat the whites and sugar over the pan until a thermometer reads 140°F or until the sugar dissolves completely.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **pecans** with **walnuts** or toasted almonds — pecans give that classic southern flavor, almonds add a clean crunch.
- Use **orange juice** instead of rum to soak fruit for a kid-friendly version; it brightens the filling without alcohol.
- For a dairy-free option, replace milk with unsweetened almond milk and use a dairy-free butter substitute; flavor stays similar but the crumb loosens a bit.
- For gluten-free, use a 1:1 gluten-free baking flour blend and add 1/2 tsp xanthan gum if your blend lacks it; texture becomes a touch denser but still lovely.
Variations & Tips
- Make it lemony: add 1 tbsp lemon zest to the batter and swap orange juice for lemon in the fruit soak.
- Kid-friendly: use all raisins and candied pineapple soaked in orange juice — no alcohol and lots of color.
- Spiced twist: add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the dry ingredients for a warm note.
- Tropical version: swap pecans for macadamia nuts and use dried mango and pineapple in the filling.
- Mini cakes: bake in cupcake tins for individual Lady Baltimore cupcakes — reduce bake time to 14–18 minutes.
- Chocolate-lovers: fold 1/2 cup finely chopped dark chocolate into the filling for a bittersweet contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can bake the layers a day ahead, wrap them tightly, and keep them at room temperature. Make the frosting and filling the day you assemble for the freshest texture. Once assembled, refrigerate and bring to room temperature 30 minutes before serving.
- Can I double the recipe?
- Sure thing. Use two cake pans at a time to keep bake times consistent, or bake in batches. If you double, you might need to bake in shifts so your oven retains steady heat.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and expect a slightly different crumb and flavor.
- How do I know it’s done?
- Look for light golden edges, a springy top, and a toothpick that comes out clean or with a few moist crumbs. The cake should bounce back gently when you press it.
- What if I don’t have ingredient X?
- No panic. Swap candied cherries with raisins or dried cranberries. If you lack cake flour, make a substitute with all-purpose plus a touch of cornstarch (remove 5 tbsp per cup and replace with 5 tbsp cornstarch).
How I Like to Serve It
I love slicing this cake for Sunday tea or a celebratory dinner — the colors make it festive. Serve with lightly whipped cream or a small scoop of vanilla ice cream and a cup of strong coffee or Darjeeling tea. It suits bridal showers, holiday tables, and any time you want something that looks fancy but still feels like home.
Notes
- Store leftovers covered in the fridge for up to 4 days. Bring to room temperature 30–60 minutes before serving for best texture.
- This recipe contains no meat; safe cooking temps for meat don’t apply here. If you serve with meat sides, follow USDA temps (e.g., 165°F for poultry).
Final Thoughts
Closing: Go make something that smells like nostalgia and tastes like celebration — and then slice a big piece for yourself, because you earned it.