Jennifer Appel, Buttercup Bake Shop recipes. Copyright 1999 Jennifer Appel, and Allysa Torey.

Read review on the Buttercup Bake Shop — related: Magnolia Bakery recipes.

Find more recipes, get the book The Buttercup Bake Shop Cookbook: More Than 80 Recipes for Irresistible, Old-Fashioned Treats by Jennifer Appel Simon & Schuster, 2001. 128 pp. at Amazon USA — Amazon Canada — Amazon UK

Lady Baltimore Cake For the cake 3/4 cup (1 1/2 sticks) unsalted butter, softened 2 1/3 cups sugar 1 1/2 cups milk 1 1/2 teaspoons vanilla extract 1 teaspoon almond extract 3 cups self-rising flour 6 large egg whites For the filling 1 1/2 cups milk 1 cup sugar 1/4 cup all-purpose flour 2 cups sweetened, shredded coconut 1/4 cup apple oatmeal cookie crumbs 1/4 cup finely chopped toasted almonds (see note) 1/4 cup quartered maraschino cherries 1 teaspoon vanilla extract 1/4 teaspoon almon extract For the frosting 3 large egg whites 1 1/2 teaspoons vanilla extract 1/2 cup cold water 1 1/2 cups sugar 1/4 plus 1/8 teaspoon cream of tartar To make the cake: Preheat oven to 350 degrees F. Grease and lightly flour three 9 x 2-inch cake pans. Line the bottoms with waxed paper. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Mix the milk and the vanilla and almond extracts together. Add the flour in three parts, alternating with the milk and the vanilla and almond extracts mixture, beating well after each addition. In a separate bowl, on the high speed of an electric mixer, beat the egg whites until soft peaks form. Gently fold into batter, making sure no streaks of white are showing. Divide the batter among the prepared pans. Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack. To make the filling: In a heavy-bottomed saucepan, whisk the milk with the sugar and flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut, cookie crumbs, almonds, and cherries. Stir in the vanilla and almond extracts. Cover and cool to room temperature. When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed. To make the frosting: In a standing mixer bowl, combine the egg whites and vanilla and set aside. In a heavy-bottomed saucepan, over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at the edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boil (about 2 to 5 minutes) and remove immediately from heat. Meanwhile, on medium speed, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute. Without turning off the mixer, pour the sugar syrup into the beaten egg whites in a thin, steady strea. Turn the mixer up to medium-high and continue beating constantly for about 5 minutes or until stiff peaks form but frosting is steill creamy. Frost top and sides of cake immediately. Generously sprinkle top with cookie crumbs and place halved cherries on top in a decorative fashion. Yield: makes 1 three-layer 9-inch cake; serves 10 to 12. Note: To toast almonds, place on a baking sheet in a 325 degree oven for approximately 10 to 15 minutes, or until lightly browned and fragrant.

note: double or triple the ingredients for larger quantities (and double the time for most components of the recipe).

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