Lord Baltimore (Egg Yolk) Cake

Cooking Instructions

As a result of making Lady Baltimore Cake, there were egg yolks left. These often ended in a Lord Baltimore yellow cake, generally made in a tube pan.

Cream the butter well and cream in the sugar until fluffy. Beat the egg yolks until very light and lemon-colored and stir into the creamed ingredients. Sift the dry ingredients and stir in alternately with the milk and flavorings. If making with a mixer, add the egg yolks a few at a time to the creamed mixture and beat very well. Stop the mixer and add the sifted dry ingredients. Set the mixer at lowest speed, add the milk and flavorings gradually, and mix thoroughly. Turn into a well-greased 10-inch tube pan or into a sheet pan 11 x 14 x 2 inches. Bake in a 350F oven about 1 hour for the tube pan, about 45 minutes for the sheet pan. The cake is done when it springs back when touched lightly with a fingertip. Cool on a rack. The tube cake is usually removed from the pan after cooling about 15 minutes. When the cake is cool, frost with seafoam frosting.

Wine Pairing(s)

Sandeman 30-Yr Aged Tawny Porto

Sandeman 10-Yr Aged Tawny Porto

Cossart Gordon Bual Madeira