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Lady Baltimore Frosting and Filling


This Lady Baltimore cake frosting and filling recipe comes from "I Like You," by Amy Sedaris.

  • Yield: Makes enough for one 8-inch cake

Source: The Martha Stewart Show


  • 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


  1. 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).

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • edwingro
    6 FEB, 2011
    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.