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Icing, Lady Baltimore Filling and

Source of Recipe

San Francisco Examiner-Prudence Penny-1947


List of Ingredients

3 C sugar
3/4 C water
4 egg whites, beaten stiff
1 C chopped nutmeats
1/3 C cut raisins
3 figs, finely cut
1/2 C chopped candied cherries
1/2 C candied pineapple pieces


Recipe

Boil sugar and water until it spins a thread (236 degrees F. ) and pour, very slowly into stiffly beaten egg whites, beating constantly. Add remaining ingredients and blend. Spread between the layers and on top and sides of cake. A small amount of candied apricot and finely cut angelica sprinkled on top will add to the attractiveness. Icing for tops and sides of 3, 9 inch, layers.

originally the icing called for pecans or English walnuts, chopped figs and raisins. Maraschinos and pineapple were added later.