Nutritional Info

Nutrition Facts

Serving Size 1 (110g)

Calories 235
Calories from Fat 123 (52%)
Amount Per Serving %DIV
Total Fat 13.6g 21%
Saturated Fat 4.9g 25%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 653mg 218%
Sodium 59.9mg 3%
Potassium 149.7mg 3%
Total Carbohydrate 11.2g 4%
Dietary Fiber 0.8g 3%
Sugars 0g
Protein 10.4g 21%

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Recipe Description
Figs, raisins and pecans are part of the decorative frosting to this cake. This is an old fashioned recipe that I love to serve for birthdays and special occasions.
Prep time
25 min
Cook time
35 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
24 Ounce(oz)  sugar
8 Ounce(oz)  fresh orange juice
8 Ounce(oz)  vegetable oil
2   egg whites
5 Tablespoon(T)  cold water
1/4 Teaspoon(t)  cream of tartar
1 Teaspoon(t)  vanilla essence
2 Ounce(oz)  pecans, finely chopped
3 Ounce(oz)  raisins, chopped
3   dried figs, finely chopped
1   orange rind, grated


Preheat the oven to 350° F. Grease two 9 inch round cake tins and line with greaseproof paper. Grease the paper. In a bowl, sift together the flour, baking powder and salt. Set aside. With an electric mixer, beat the eggs and sugar until thick and lemon colored. Beat in the orange rind and juice, then the oil. On low speed, beat in the flour mixture in 3 batches. Divide the cake mixture between the tins. Bake until a skewer inserted in the centre comes out clean, about 30 minutes. Leave to stand for 15 minutes, then run a knife around me inside of the cakes and transfer them to racks to cool completely. For the frosting, combine the egg whites, sugar, water and cream of tartar in the top of a double boiler, or in a heatproof bowl set over boiling water. With an electric mixer, beat until glossy and thick. Off the heat, add the vanilla essence and continue beating until thick. Fold in the pecans, raisins and figs. Spread a layer of frosting on top of one cake. Sandwich with me second cake, then spread the top and sides with the rest of the frosting. Arrange the pecan halves on top.

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