Lady Baltimore Cake With Candied Fruit Filling

Ingredients

• 1 cup sugar
• 3/4 cup shortening
• 1/2 cup cold water
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 egg whites
• 1 cup sugar (for filling)
• 1/2 cup boiling water (for filling)
• 2 egg whites (for filling)
• 1 teaspoon vanilla extract (for filling)
• 1/4 teaspoon cream of tartar
• 1/2 cup chopped candied cherries
• 1/2 cup chopped candied pineapple

Method

1. 1 Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. 2 Cream shortening and 1 cup sugar until light and fluffy.
3. 3 Sift flour, baking powder, and salt together three times.
4. 4 Add dry ingredients and water alternately to the creamed mixture, beating well after each addition.
5. 5 Fold in stiffly beaten egg whites.
6. 6 Divide batter evenly between pans and bake for 25 minutes or until a tester comes out clean.
7. 7 For filling, boil 1 cup sugar and 1/2 cup water until it reaches 240°F (soft-ball stage).
8. 8 Pour hot syrup in a steady stream over stiffly beaten egg whites and 1/4 teaspoon cream of tartar, beating constantly.
9. 9 Add vanilla, cherries, and pineapple; beat until thick and spreadable.
10. 10 Fill and frost the cooled cake layers with the filling.