I can't wait to make a rose flavored, light pink, candied cherry-centric Lady Baltimore cake. Lucky Lady Baltimore to have such a dreamy cake named after her. The one thing that food historians seem to agree on? Lady Baltimore cake has no connection to the city of Baltimore. Turns out, one of the Lady Baltimore's also has a pretty hibiscus named after her. There doesn't seem to be a lot of information on the internets which Lady Baltimore the cake was named after (there were three, after all) and why, but it seems that Lady Joan Calvert, wife of Lord Calvert of Baltimore, is associated with the cake. What a heavenly cake!Īfter finding this dreamy cake, I of course wanted to know who Lady Baltimore was and how her name lent itself to this cake. Some recipes call for dying the cake swoon-worthy light pink, adding sherry to the mix, and even pouring in a little rose water. I've found that there are a few variations of the cake (which was often used as a wedding cake) but pecans, walnuts, and cherries seem to be key ingredients. This cake was popularized by the 1906 novel, "Lady Baltimore" by Owen Wister, but the recipe was first printed in an 1889 Ladies' Home Journal. Instantly, I fell in love with the cake even before tasting it. I found that first beautiful image and recipe above for a Lady Baltimore Cake after doing a little web search on desserts from days gone by. I'm a sucker for good design and packaging. I especially love the Swans Down graphic and cheery red box which has remained pretty much unchanged since the 1920's. Cake flour is soft and lovely and makes your baked treats light and fluffy.
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I don't care if inside most professional kitchens cake flour is nowhere in sight and AP dominates the dry storage.
I've been known to use copious amounts of Swan's Down cake flour.
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