Instructions: Cream 1 c butter, add gradually 2 cups fine granulated sugar, beating constantly by hand until creamy. Sift together 4 cups pastry flour, and 4 teaspoons baking powder. Add alternately to first mix with 2 cups of milk; add both slowly while beating briskly. Add 2 teaspoons of almond extract, then fold in whites of 8 eggs which were beaten until stiff and dry. Bake in 3 large and buttered floured cake pans for 20 minutes in a moderate oven. Put together with filling for Lady Baltimore Cake and spread top of cake with the same.

Cake Filling for the Lady Baltimore

Boil 3 cups sugar with 3/4 cup boiling water. Boil until spins a thread or to 280F. Pour syrup in a fine stream on the whites of 4 eggs beaten until stiff. Beat constantly while doing this. Add 1/2 teaspoon tartaric acid and continue beating. Then add 2 cups coarse chopped walnuts and 2 cups seeded raisins which were cut into peices. Note in the original the nuts and the raisins were soaked in fine old sherry before adding. use as filling and frosting.

This recipe was copied from a members copy of the original recipe.

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