Lord Baltimore Cake
| 1 cupful sugar | 2 1/2 cupfuls flour |
| 3/4 cupful Crisco | 2 1/2 teaspoonfuls baking powder |
| 1/2 cupful cold water | 1/2 teaspoonful salt |
| 1 teaspoonful vanilla extract | 6 yolks of eggs |
| Filling or Frosting | |
| 1 cupful sugar | 1 teaspoonful vanilla extract |
| 1/2 cupful boiling water | 1/2 cupful chopped raisins |
| 2 whites of eggs | 1/2 cupful chopped nut meats |
| Pinch cream of tartar | 5 chopped figs |
For cake. Cream Crisco and sugar together. Sift together three times dry ingredients and add alternately with water. Add vanilla, beat mixture well, then fold in beaten yolks of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twenty-five minutes.
For filling. Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms soft ball when tried in cold water, or 240° F.; pour on to stiffly beaten whites of eggs, pouring in steady stream and very slowly, adding while beating vanilla, raisins, nuts, and figs, beat until thick and divide between and on top of cake.
Sufficient for one large layer cake.