Lord Baltimore Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. (5 minutes)

Recipe View 3 mins In a small bowl, whisk together cake flour, baking powder, and salt. Set aside. (3 minutes)

Recipe View 5 mins In another small bowl, beat egg yolks until thick and pale yellow. Set aside. (5 minutes)

Recipe View 5 mins In a large mixing bowl, cream together softened butter and sugar until light and fluffy. This may take 3-5 minutes, scraping down the bowl occasionally. (5 minutes)

Recipe View 2 mins Gradually beat in the egg yolks until well combined. (2 minutes)

Recipe View 5 mins With the mixer on low speed, alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in vanilla extract. (5 minutes)

Recipe View 3 mins Divide batter evenly among the prepared pans and spread to the edges. (3 minutes)

Recipe View 25 mins Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. (25 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. (10 minutes)

Recipe View 15 mins Prepare Seven Minute Frosting (see note below). (15 minutes)

Recipe View 5 mins Remove one-third of the frosting and place in a separate bowl. Gently fold in the crushed macaroon cookies, pecans, almonds, candied cherries, lemon juice, and orange zest. (5 minutes)

Recipe View 10 mins Spread the fruit and nut frosting between the cake layers. Frost the top and sides of the cake with the remaining plain Seven Minute Frosting. (10 minutes)