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The Lady Baltimore cake is well known In the Southern United States. The cake consists of a white three-layer cake or sponge cake, filled with buttercream and a nutty fruit filling. My gluten free Lady Baltimore Cake consists of white cake, a mixture of Italian buttercream and whipped cream, and a nutty fruit filing. The white cake is amazing! I give you a choice of buttermilk white cake or traditional. (The buttermilk is more flavorful, but heavier.) Enjoy!
Links You’ll Need:
Italian Buttercream Recipe (or white frosting of choice)
Whipped Cream Recipe (optional)
Simple Syrup Recipe (optional)
Difference Between Using Milk and Buttermilk in the Cake Recipe
The above photo represents the buttermilk version, which I explain in the Tips section of the original Best Gluten Free White Cake Recipe. The buttermilk cake turns out more flavorful but a little heavier.
Gluten Free Lady Baltimore Cake
- 1 recipe Gluten Free White Cake
- 1 recipe Italian Buttercream
- 1 cup heavy cream or as needed (optional)
- Whipped Cream optional
- 1 cup chopped nuts (macadamia, pecans, and walnuts)
- 1 cup dried fruit 2 tablespoons brown raisins, 6 tablespoons, golden raisins, and 1/2 cup dried figs
- 1 tablespoon water or dried fruit water
- 1 tablespoon simple syrup And as needed for basting (or agave syrup or Lyle’s golden syrup or invert syrup)
Preheat the oven to 325°F. Oil an 8-inch spring form pan if you’re making a half cake. (I always recommend making a half cake to test out a recipe.) Otherwise, oil three 8-inch cake pans. Line the bottom(s) with parchment and oil the top of the paper; set aside.
Make the cake batter as instructed in the White Cake Recipe (see above link) and scoop into your pan(s) of choice. Smooth out the top(s). Bake the one springform pan for about 45 minutes or until the cake springs back when lightly touched in the center. When using three pans, bake a shorter time, also until the center springs back.
Remove the cakes from the oven and allow to cool on a wire rack, in the pans for about 7 minutes.
Transfer cakes to an oiled wire rack to cool completely.
While the cake cools, make the buttercream frosting as instructed at the above link. If you wish a less sweet and lighter frosting, add some heavy cream, up to 2 cups. If it turns out not sweet enough, just add some confectioners’ sugar. Refrigerate the frosting.
If you have dried fruit that is overly dried, allow them to sit in some boiling water until they are plump, 5 – 15 minutes. (Save the water.)
Add the dried nuts, fruit, water (or dried fruit water), and simple syrup to the bowl of your food processor. Chop or process until combined but not pureed.
If making half a cake, slice the cake in half, horizontally, and then vertically. Use three layers for the cake and one for snacking.
Place some nuts on one of the layers and then top with some buttercream. Do the same thing to another layer. Place one layer on top of the other. Then, put on the final layer. Frost with the remaining buttercream. If you want to decorate the top of the cake, using a piping bag fitted with a large star tip, make dollops on top of the cake and smaller ones at the base of the cake. You can top with nuts and dried fruit. It’s always nice to use whatever your cake is filled with to show guests the contents.
Slice and serve.
Replace each egg white with 2 tablespoons liquid from a can of cannellini beans.
To make the cake and frosting dairy-free, use refined coconut oil or palm oil (NOT non-hydrogenated).