Lady Baltimore Cake

Lady Baltimore Cake

Lady Baltimore Cake

A traditional Southern confection, this regal dessert gained popularity through writer Owen Wister’s 1906 romance novel, Lady Baltimore. Three dreamy white layers of cake are infused with rose water and slathered with an Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel.André Baranowski

This striking Southern dessert, with its three rose-water infused layers and Italian meringue frosting studded with pecans, raisins, dried figs, and candied orange peel, seems born for elegant tea parties. It first gained popularity after the release of Owen Wister's 1906 romance novel Lady Baltimore; upon tasting a slice, the book's narrator says of the cake, "It's all soft, and it's in layers, and it has nuts—but I can't write any more about it; my mouth waters too much." This recipe also appears in the SAVEUR New Classics Cookbook.

As Seen In:

saveur new classics cook book

SAVEUR is devoted to following food to its source. For more than 20 years, we’ve been sharing and celebrating authentic cuisine from across the globe. Now, in The New Classics Cookbook, our editors have collected 1,000+ of our all-time favorite go-to recipes in one essential volume. It will bring a world of inspiration to your home kitchen for years to come.