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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

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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

  1. Step 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. Step 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. Step 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. Step 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.

Source
The Martha Stewart Show

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Reviews (1)

  • 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.