Lord Baltimore Cake

• Vegetarian

• Refrigerated

  • 6 Egg yolks, large

• Condiments

  • 6 tbsp Cherry preserves

• Baking & Spices

  • 3 cups All-purpose flour
  • 4 tsp Baking powder
  • 1 Frosting, white
  • 3/4 tsp Kosher salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2/3 cup Coconut, sweetened flaked
  • 1/4 cup Pecans, toasted

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 3/4 cups Whole milk

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 3 cups all-purpose flour
• 1½ cups sugar
• 4 teaspoons baking powder
• ¾ teaspoon kosher salt
• 1¾ cups whole milk
• ¾ cup unsalted butter, cubed and softened
• 6 large egg yolks
• 1 teaspoon vanilla extract
• 6 tablespoons cherry preserves,* divided
• White Frosting (recipe follows)
• ⅔ cup sweetened flaked coconut, divided
• ¼ cup chopped toasted pecans, divided
• 1½ cups sugar, divided
• 6 tablespoons water
• 1 tablespoon light corn syrup
• ¼ teaspoon kosher salt
• 5 large egg whites
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk and butter; beat with a mixer at low speed just until dry ingredients are moistened. Increase mixer speed to high, and beat for 2 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium; add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Divide batter among prepared pans, smoothing tops. Bake until a wooden pick inserted in centers comes out clean, about 18 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. On a cake plate, place 1 cake layer; spread 3 tablespoons preserves over cake, leaving about a ¼-inch border. Spread 1½ cups White Frosting over preserves. Sprinkle ⅓ cup coconut and 2 tablespoons pecans over frosting. Repeat with another cake layer, remaining 3 tablespoons preserves, 1½ cups frosting, remaining ⅓ cup coconut, and remaining 2 tablespoons pecans. Top with remaining cake layer. Spread remaining frosting on top and sides of cake. Cover and refrigerate for 1 hour before serving.
• In a small heavy saucepan, combine 1¼ cups sugar, 6 tablespoons water, corn syrup, and salt, swirling to coat. Bring to a boil over medium-high heat. Cook, without stirring, until a candy thermometer registers 238°, about 5 minutes. Remove from heat. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining ¼ cup sugar, beating just until soft peaks form. With mixer on medium speed, slowly pour hot sugar syrup into egg whites. Increase mixer speed to high; beat just until stiff glossy peaks form. Beat in vanilla. (Do not overbeat.) Use immediately.