Recipe courtesy of Martha Stewart
1 hr 40 min
40 min
enough for 1 (9-inch) cake



Lady Baltimore Frosting:

1 1/2 cups sugar

1/2 teaspoon light corn syrup

2/3 cup water

2 large egg whites

1 teaspoon pure vanilla extract

Pinch coarse salt

In a small saucepan, combine the sugar, corn syrup, and water. Bring to a boil over high heat, stirring to dissolve the sugar. When the sugar has dissolved, continue to cook without stirring, until it reaches 248 degrees F on a candy thermometer.

Beat the egg whites, vanilla, and the salt in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. When the sugar mixture has reached 248 degrees F, pour it into the beaten egg whites, while beating constantly on high speed, until the mixture is cool and is the proper consistency for spreading, about 7 minutes.

Preheat the oven to 375 degrees F. .

Butter and flour 2 (9 by 2-inch) round pans; set aside. Into a medium bowl, sift together the flour, baking powder, and salt 3 times; set aside. .

Prepare cakes: In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 2 minutes. Add the flour mixture in 3 additions, alternating with the milk and water, and beginning and ending with the flour. Beat in vanilla and almond extracts. Set batter aside. .

In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Fold gently into reserved batter until well combined. .

Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes. Remove cakes from pans, and return to the rack to cool, top sides up. .

Prepare filling: Transfer 1 cup frosting to a medium bowl. Add the figs, raisins, and nuts. Stir to combine, and set aside. .

Assemble cake: Place 1 layer on a serving plate; spread with filling. Place the second cake layer on top. Spread frosting over the sides and top of the cake.


Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Pink Lady Cocktail

Recipe courtesy of Andrea Immer

Coconut Cake

Recipe courtesy of Ina Garten

Cod Cakes

Recipe courtesy of Lee Pinto

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Orange Ombre Birthday Cake with Chocolate Frosting

Recipe courtesy of Nancy Fuller

Lemon Cake

Recipe courtesy of Chamisa Weinmeister

Crab Cakes

Recipe courtesy of Ina Garten

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking