Lord Baltimore Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 6 large egg yolks (112 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) almond extract
  • 3⅓ cups (417 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (240 grams) whole milk
  • Fig & Nut Filling (recipe follows)
  • Italian Meringue (recipe follows)
Instructions
  1. Preheat oven to 325°F. Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and almond extract. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. Place one cake layer on a cake stand. Top with half of Fruit & Nut Filling. Spread ½ cup Italian Meringue on top of filling. Top with second cake layer, and repeat with remaining half of Fruit & Nut Filling and ½ cup Italian Meringue. Top with remaining cake layer, and spread remaining Italian Meringue on top and sides of cake.
Recipe by Victoria at https://victoriamag.com/lord-baltimore-cake-bake-from-scratch/