This classic gold cake can be made with a variety of fillings and frostings. It becomes “Lord Baltimore Cake” when you use Lord Baltimore filling and frosting.

1/4 pound butter

1 cup sugar

5 egg yolks

1 whole egg

2 teaspoons vanilla

1 cup milk

2 cups cake flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

Preheat the oven to 350 degrees. Butter and lightly flour two 8-inch round cake pans. Cream the butter and slowly add the sugar, beating until light. Add the egg yokes and heat well. Add the whole egg, vanilla, milk and beat well. Combine the flour, baking powder, and salt, and add to the first mixture, beating until smooth. Spread n the pans and bake for about 25 minutes, until a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto racks. Fill with Lord Baltimore Filling and frost with Seven-Minute Frosting.

Lord Baltimore Frosting

1-1/2 cups sugar

1/2 teaspoon cream of tarter

1/8 teaspoon salt

2 egg whites

2 teaspoons vanilla

Mix sugar, cream of tarter, salt, egg white, and 1/4 cup water in a pot or bowl over simmering water. Beat steadily over low heat with a rotary or electric hand beater until the frosting stands in peaks, about 5- 7 minutes, no more. Remove from the heat and continue to beat until thick enough to spread. Add the vanilla before spreading. Use the frosting between the cake layers. You should have enough frosting to cover the sides.

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