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A Lady Baltimore cake is an American white layer cake with fluffy frosting and a fruit and nut filling. The cake is believed to have been created in the Southern United States in the early 20th century, but its exact origins are disputed.
The Lane cake is sometimes confused with the Lady Baltimore cake, which also is a liquor-laden fruit-filled cake. While the Lane cake originated in Alabama, the Lady Baltimore came from Charleston. Sisters Florrie and Nina Ottolengui, managers of the Women's Exchange Tea tearoom are credited with developing it. [5]
Lady Baltimore may refer to: Anne Arundell, Lady Baltimore (c. 1615/1616–1649) English noblewoman; Charlotte Lee, Lady Baltimore (1678–1721) English noblewoman; Lady Baltimore cake, an American white layer cake; Lady Baltimore (eagle), a non-releasable bald eagle; Lady Baltimore, a 1906 novel by Owen Wister
The cakes are made with either jumbo lump or backfin crab meat, formed into softball-sized cakes by hand, and deep fried briefly to form a crust. ... including red lady, sweet potato, yam, and ...
Find out the history of one of Mardi Gras's long-standing traditions: the Mardi Gras King Cake.
Baltimore locals are quick to expound on their city's highlights: first-rate museums like the Walters Art Museum, the Inner Harbor and the Super Bowl-winning Ravens. Still, some residents would ...
The most popular legend of the Lady Baltimore cake is that Alicia Rhett Mayberry, a Southern belle, baked and served the cake to Wister in Charleston, South Carolina. Wister was said to have been so enamored with the cake that he used it as the namesake of his novel, Lady Baltimore. [26] [27] [28]
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