Lady Baltimore Cake

• 4 cups flour, sifted
• 4 teaspoons baking powder
• 12 teaspoon salt
• 1 cup butter or 1 cup margarine, at room temperature
• 2 cups sugar, divided
• 1 tablespoon vanilla
• 1 12 cups 2% low-fat milk
• 8 large egg whites
• 1 cup pecans, chopped
• 1 cup dried fig, chopped fine
• 12 cup pitted dates, finely chopped
• 12 cup dark raisin
• 14 cup Grand Marnier or 14 cup brandy or 14 cup orange juice

1. Preheat the oven to 350 degrees.
2. Butter and flour three 9 inch round cake pans and line the bottoms with wax paper.
3. Onto a piece of wax paper, sift the flour, baking powder and salt.
4. In a medium sized bowl, with an electric mixer on high, cream the butter until fluffy.
5. Add 1 1/2 c of the sugar and the vanilla and beat for 2 minutes.
6. Using a rubber spatula, fold in the flour mixture 1/3 at a time, alternating with the milk and beginning and ending with the flour.
7. IN a large bowl with clean beaters and the mixer on high, beat the egg whites until soft peaks form.
8. Beat in the remaining 1/2 c of sugar until stiff.
9. Fold into butter mixture.
10. Divide between the 3 cake pans and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
11. Cool in the pans on racks for 5 minutes.
12. Turn out onto the racks, peel off the paper and cool completely.
13. While the cake cools, make the frosting and set aside.
14. In a medium bowl, mix the filling ingredients and fold 1 c of the frosting into the filling.
15. Assemble the cake on a serving plate, spreading the filling between the layers and frost the outside edge and top with the remaining frosting.

flour, baking powder, salt, butter, sugar, vanilla, milk, egg whites, pecans, dates, dark raisin, grand marnier

Taken from www.food.com/recipe/lady-baltimore-cake-324897 (may not work)