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Divinity or Lady Baltimore Cake Icing

Source of Recipe


Grandmama Pearl Hodges



List of Ingredients



• 2-1/2 cups sugar
  
• 1/2 cups water
  
• Pinch of salt
  
• 1/2 cup light karo syrup
  
• 2 egg whites
  
• 2 t. vanilla flavoring
  
• 1-1/2 cups chopped pecans
  
• 3 baked and cooled cake layers for Lady Baltimore Cake.
  






Instructions



1. Stir in heavy bottomed saucepan first four ingredients over heat until boiling, and sugar melts. Don't stir after sugar melts. Cook to 265º on a candy thermometer, or until it "spins a thread" when dropped from a spoon.
   
   
2. Meanwhile, with a standing mixer, beat two egg whites until stiff. Leave them in the bowl. When syrup mixture is ready. Remove from heat and pour syrp very slowly over the beaten egg whites as the bowl is slowly turning. Then continue to beat a long time at higher speed until ready. Add a teaspoon of vanilla flavoring. Dip into candy to see if it looks like it will hold it's shape. Then stir in nuts. Pour into a buttered pan or drop by spoonfulls on waxed paper. Place pecan half on top of each piece. Let set until firm.
   
   
3. For Lady Baltimore Cake Icing:
   
   
4. Take away 1/4 cup of water and add 1/4 cup cherry juice and cook as Divinity above.
   
   
5. When through beating icing, stir in by hand, 1-1/2 cups chopped pecans, 1/2 cup raisins and 1/2 cup chopped cherries (squeeze juice out in paper towels before adding to icing). Stir well and frost cake.