If you haven't already checked out Abby Gardner's post on Fashionista for Lisa Mayock's "Pumpkin Graveyard Flan," Rachel Comey's "The Gobbler" and John Patrick's Mulled Cider, do so immediately. We asked one of our favorite designers and fellow foodies, Lela Rose, what she'll be making this Thanksgiving. I'm not going to lie, but I doubt I could whip out one of these numbers. I'll be too stuffed, pun intended. If you do end up making one of these designer's delights or a special dish of your own, do let me know.
LELA ROSE's "Lady Baltimore Cake"
"This is an old southern cake that you hardly see anymore. My aunt makes a delicious cake (along with many other sweets). We literally have a huge dessert table and the Lady Baltimore is one of the shining stars."
For the Cake Layers...
2 sticks (1 cup) unsalted butter softened
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 tablespoon baking poweder
1/2 teaspoon salt
1 cup milk
7 large egg whites
1/4 teaspoon cream of tartar
For the Icing...
2 cups sugar
3/4 cup water
6 large egg whites
2 teaspoons vanilla extract
1/2 cup finely chopped dried figs (optional)
1/2 cup candied ginger plus slices for garnish
1 cup pecans, toasted lightly and chopped fine, plus pecan halves for garnish
1/2 cup golden raisins, chopped
To Make the Cake...
Preheat oven to 325 degrees F
Line 3 buttered 9-inch round cake pans with rounds of wax paper, butter the paper, and dust the pans with flour. In a large bowl with an electric mixer cream the butter with the sugar until the mixer is light and fluffy and beat in the vanilla and the almond extract. In a bowl, stir together the flour, the baking powder, and the salt, add the flour mixture to the butter mixture in batches alternately with the milk, and stir the batter until it is just combined. In another large bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks, stir one third of them into the batter and fold in the remaining whites gently but thoroughly. Divide the batter among the prepared pans, smoothing the tops and bake the cake layers in a 325 degree oven for 25 to 35 minutes. Let the cake cool completely.
For Icing...
In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 248 degrees F on a candy thermometer. When the syrup is close to soft ball stage (248 degrees F), beat the egg whites in an electric mixer with a pinch of salt until they hold soft peaks. With the mixer running, carefully add the hot syrup in a slow stream. Beat in the vanilla and beat the icing until it is cool. Transfer 2 cups of the icing to a bowl, reserving the remaining icing, and fold in the figs, pecans, ginger, and raisins.
Arrange 1 of the cake layers, flat side up, on a serving plate, spread it with half the dried-fruit icing, and top the filling with another cake layer, flat side down. Spread the top layer with the remaining dried-fruit icing and top the filling with the remaining cake layer. Spread the top and side of the cake with the reserved plain icing and garnish the cake with candied rounds and the pecan halves.
"This is an old southern cake that you hardly see anymore. My aunt makes a delicious cake (along with many other sweets). We literally have a huge dessert table and the Lady Baltimore is one of the shining stars."
For the Cake Layers...
2 sticks (1 cup) unsalted butter softened
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 tablespoon baking poweder
1/2 teaspoon salt
1 cup milk
7 large egg whites
1/4 teaspoon cream of tartar
For the Icing...
2 cups sugar
3/4 cup water
6 large egg whites
2 teaspoons vanilla extract
1/2 cup finely chopped dried figs (optional)
1/2 cup candied ginger plus slices for garnish
1 cup pecans, toasted lightly and chopped fine, plus pecan halves for garnish
1/2 cup golden raisins, chopped
To Make the Cake...
Preheat oven to 325 degrees F
Line 3 buttered 9-inch round cake pans with rounds of wax paper, butter the paper, and dust the pans with flour. In a large bowl with an electric mixer cream the butter with the sugar until the mixer is light and fluffy and beat in the vanilla and the almond extract. In a bowl, stir together the flour, the baking powder, and the salt, add the flour mixture to the butter mixture in batches alternately with the milk, and stir the batter until it is just combined. In another large bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks, stir one third of them into the batter and fold in the remaining whites gently but thoroughly. Divide the batter among the prepared pans, smoothing the tops and bake the cake layers in a 325 degree oven for 25 to 35 minutes. Let the cake cool completely.
For Icing...
In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 248 degrees F on a candy thermometer. When the syrup is close to soft ball stage (248 degrees F), beat the egg whites in an electric mixer with a pinch of salt until they hold soft peaks. With the mixer running, carefully add the hot syrup in a slow stream. Beat in the vanilla and beat the icing until it is cool. Transfer 2 cups of the icing to a bowl, reserving the remaining icing, and fold in the figs, pecans, ginger, and raisins.
Arrange 1 of the cake layers, flat side up, on a serving plate, spread it with half the dried-fruit icing, and top the filling with another cake layer, flat side down. Spread the top layer with the remaining dried-fruit icing and top the filling with the remaining cake layer. Spread the top and side of the cake with the reserved plain icing and garnish the cake with candied rounds and the pecan halves.
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