Lady Baltimore Cake

Ingredients

• 2 ½ cups all-purpose flour, sifted
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole milk
• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons milk (optional for frosting)
• 1 cup chopped pecans or walnuts
• 1 cup of your choice of fruit filling (peach, raspberry, or cherry)

Instructions

1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
4. Separate the eggs and add the yolks one at a time to the butter mixture, blending well after each addition. Stir in the vanilla and almond extracts.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter.
7. Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
9. For the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and mix until fluffy. Add vanilla extract and milk to reach desired consistency.
10. To assemble, place one cake layer on a serving plate, spread a layer of fruit filling on top, followed by chopped nuts. Place the second cake layer on top and frost with cream cheese frosting.