Tart cherry preserves, crunchy pecans, and fluffy meringue frosting make this Lord Baltimore Cake a showstopper.
Lord Baltimore Cake
2016-11-09 02:53:22
Makes 1 (9-inch) cake
Ingredients
- 3 cups all-purpose flour
- 1½ cups sugar
- 4 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1¾ cups whole milk
- ¾ cup unsalted butter, cubed and softened
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 6 tablespoons cherry preserves,* divided
- White Frosting (recipe follows)
- ⅔ cup sweetened flaked coconut, divided
- ¼ cup chopped toasted pecans, divided
Instructions
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk and butter; beat with a mixer at low speed just until dry ingredients are moistened. Increase mixer speed to high, and beat for 2 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium; add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Divide batter among prepared pans, smoothing tops.
- Bake until a wooden pick inserted in centers comes out clean, about 18 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- On a cake plate, place 1 cake layer; spread 3 tablespoons preserves over cake, leaving about a ¼-inch border. Spread 1½ cups White Frosting over preserves. Sprinkle ⅓ cup coconut and 2 tablespoons pecans over frosting. Repeat with another cake layer, remaining 3 tablespoons preserves, 1½ cups frosting, remaining ⅓ cup coconut, and remaining 2 tablespoons pecans.
- Top with remaining cake layer. Spread remaining frosting on top and sides of cake. Cover and refrigerate for 1 hour before serving.
Notes
- *We used Bonne Maman Cherry Preserves.
Taste of the South https://tasteofthesouthmagazine.com/
White Frosting
2016-11-09 02:55:05
Makes about 7½ cups
Ingredients
- 1½ cups sugar, divided
- 6 tablespoons water
- 1 tablespoon light corn syrup
- ¼ teaspoon kosher salt
- 5 large egg whites
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- In a small heavy saucepan, combine 1¼ cups sugar, 6 tablespoons water, corn syrup, and salt, swirling to coat. Bring to a boil over medium-high heat. Cook, without stirring, until a candy thermometer registers 238°, about 5 minutes. Remove from heat.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining ¼ cup sugar, beating just until soft peaks form. With mixer on medium speed, slowly pour hot sugar syrup into egg whites. Increase mixer speed to high; beat just until stiff glossy peaks form. Beat in vanilla. (Do not overbeat.) Use immediately.
Taste of the South https://tasteofthesouthmagazine.com/
Find more great recipes like this one in Taste of the South‘s December 2016 issue!
3 Tbls of cherry preserves? C’mon.