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Lady Baltimore Cake
1/2 pound candied cherries, coarsely chopped
1/2 pound candied pineapple, coarsely chopped
1 cup white raisins
1/2 cup rum
1/4 cup whiskey
2 layers yellow cake, cooled
1 batch 7-minute frosting

 Pack fruit tightly into a jar. Add rum and whiskey. If fruit is not completely covered with liquid, add enough water to just cover. Cover jar and let sit at room temperature for at least a week.

Just before assembling cake, drain fruit in a colander, reserving liquid. Put half of the frosting in a separate bowl and gently fold in the fruit.

Split cake layers in half. Brush top of each layer with the reserved liquid from the fruit. Spread the frosting with the fruit in between each layer and on top. Use plain frosting on the sides.

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This page updated on 6/2/2001