from The LB Bakery at The Lord Baltimore Hotel, Baltimore, MD
3 cups sifted cake flour
2 cups granulated sugar
3¾ teaspoons baking powder
1¼ teaspoons salt
½ teaspoon nutmeg
1½ cups milk
¾ cup soft butter
4 egg yolks
1½ cups granulated sugar
⅓ cup water
1 tablespoon corn syrup
⅛ teaspoon salt
2 egg whites
1 teaspoon vanilla extract
⅔ cup candied cherries, chopped
½ cup almonds, chopped
½ cup pecans, chopped
1 tablespoon sherry
2 teaspoons lemon juice
Preheat oven to 350 degrees.
Butter and flour two 8-inch cake pans.
In bowl of electric mixer, combine flour, sugar, baking powder, salt, and nutmeg.
Add milk, butter, and lemon extract to flour mixture and beat just enough to moisten.
Add eggs and beat on medium-low for 2 minutes.
Pour into prepared cake pans. Bake until toothpick inserted in center comes out clean, about 35 minutes.
Remove from oven and let cool for 10 minutes in pan. Carefully run a knife around edge of cake, place wire rack on top of cake, and then invert whole thing so cake comes out of pan and sits on wire rack to cool.
In double boiler, combine all ingredients except vanilla extract. Beat with hand mixer on high for 7-10 minutes or until mixture holds stiff peaks.
Remove from heat and blend in vanilla extract.
Take half of frosting and fold in candied cherries, almonds, pecans, sherry, and lemon juice.
Place ⅓ of filling on cake and spread evenly over top, repeat with remaining layers.
Once it's all stacked, use remaining frosting to ice entire cake.