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Lady Baltimore Cake (With Frosting)

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“This is the "Lady Baltimore Cake" recipe from the "New Basics Cookbook". It is one of my mother's (and MIL!) favorite cakes. It is a little bit different than the other Lady Baltimore Cake recipes on *Zaar and so I thought I would share! Also, when I really feel like impressing someone, I garnish with Candied Orange Zest (Can Be Used for Garnish/Decoration for Lady I posted!”
1hr 25mins

Ingredients Nutrition

  • Cake
  • 2 12 cups flour
  • 2 14 teaspoons baking powder
  • 4 eggs
  • 1 12 cups sugar
  • 1 cup vegetable oil
  • 1 cup fresh orange juice
  • Frosting
  • 2 egg whites
  • 23 cup sugar (more if using fresh or unsweetened orange juice)
  • 14 teaspoon baking powder
  • 3 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated orange zest
  • 12 cup pecans, toasted and finely chopped
  • 12 cup raisins, chopped


  1. Preheat the oven to 350°F.
  2. Butter and flour two 9 inch round cake pans. Line the bottom of each with a circle of wax paper.
  3. Prepare the cake:
  4. Toss the flour and baking powder together in a bowl.
  5. In a mixing bowl, cream the eggs and sugar together just until blended. Beat in the oil and orange juice, then slowly beat in the flour mixture just until smooth.
  6. Spoon the batter into the prepared cake pan and bake until an inserted toothpick comes out clean--about 30 minutes.
  7. Cool in the pans on wire racks for 30 minutes then remove the cake from the pans and let cool to room temperature on wire racks.
  8. Prepare the frosting:
  9. Whisk the egg whites, sugar, baking powder, orange juice, lemon juice, and orange zest together in the top of a double boiler. Cook over boiling water, beating constantly (and carefully!) with a hand-held electric mixer for 7 minutes. Remove the pan from the heat. The frosting should be satiny and fluffy.
  10. Gently fold the pecans and raisins into the frosting and let the frosting sit for a few minutes.
  11. Fill the cake with frosting and spread over sides and top.
  12. (Decorate with Candied Orange Zest (see Recipe #169729) if you want!).

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