Lady Baltimore Frosting and Filling
- Comments()
The Martha Stewart Show
- Yield Makes enough for one 8-inch cake
Add to Shopping List
Ingredients
- 1/2 cup raisins, chopped
- 1/4 cup rum, kirsch, or warm tea
- 2 cups sugar
- 4 large egg whites
- Pinch salt
- 2 teaspoons pure vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup chopped dried figs
Directions
- Place raisins and liquor or tea in a small bowl; set aside. In a small saucepan, bring sugar and a little more than 1/2 cup water to a boil. Continue boiling until syrup reaches 234 degrees to 238 degrees on a candy thermometer (soft-ball stage).
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat on low speed until foamy. Add salt and beat on medium-high speed until stiff but not dry; do not overbeat.
- With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add vanilla and beat until well incorporated.
- For the filling, transfer one-third of the frosting to a medium bowl. Drain raisins and stir into the frosting along with walnuts and figs.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
Rather than regular raisins this recipe is better with Zante currents (small, strongly flavored raisins) and a little orange rind. This is the version of the recipe that the gifted caterer Martha Boynton of Annapolis uses.