Lady Baltimore Cake - unsalted butter

Method

• Cake Layers:
• Preheat the oven to 350.
• Butter three 9-inch round cake pans.
• Using an electric mixer, cream together the butter and sugar in a large mixing bowl.
• Sift together the dry ingredients and gradually incorporate them.
• Slowly add the milk and rum.
• In a mixing bowl, beat the egg whites with a dash of salt until stiff and glossy.
• Fold the whites into the batter.
• Divide the batter evenly among the cake pans.
• Bake for 25 minutes, or until the cake pulls away from the sides of the pan.
• Unmold the cake layers and let cool completely on a wire rack.
• Filling:
• In a small bowl, soak the dates and raisins in the 1/4 cup rum for several hours, reserve.
• Frosting:
• In a heavy saucepan, bring the sugar, corn syrup, and 1 1/2 cups water to a boil and cook until it reaches a temperature of 232, or until the syrup threads 8 inches off the edge of the spoon without dripping.
• In a bowl, beat the egg whites with a dash of salt until stiff and glossy.
• Gradually beat in the hot syrup.
• Drain the dates and raisins, reserving the rum.
• Combine the fruits and chopped nuts with one-third of the frosting to making the filling.
• Assembly:
• Combine 1 cup of Simple Syrup with 1/3 cup white rum and reserved rum.
• Trim the tops and bottoms of the cakes.
• Brush the bottom layer with some of the rum syrup.
• Spread half of the filling over the bottom layer.
• Place the second layer on top of the first.
• Brush it with syrup and spread with the remaining filling.
• Set the top layer in place and brush with a little of the syrup.
• Frost the sides and top of the cake, using small circular motions to create swirling peaks.