Vintage Recipe---Lord Baltimore Cake

Bake 2 layers of white or yellow cake using your favorite recipe, or packaged cake mix. Cool thoroughly. Follow directions below for frosting and filling.

1 2/3 cups sugar
1/2 cup water

1/3 cup light corn syrup

2 egg whites

1/4 tsp salt
1 tsp vanilla
Few drops of red food coloring
1/4 cup fine dry macaroon crumbs
1/4 cup chopped walnuts
8 Maraschino cherries, chopped
8 whole Maraschino cherries
1/3 cup chopped walnuts

Combine sugar, water and corn syrup in a saucepan; stir overlow heat until sugar dissolves; bring to boiling. Cover and boil for 2 to 3 minutes. Remove cover; boil without stirring to 240 degrees on a candy thermometer, or soft ball stage. Wipe any crystals from saucepan with dampened cloth during cooking.  Remove from heat. Whip egg whites until foamy; add salt; whip stiff. Pour syrup on eggs in a fine stream, beating steadily. Continue beating until frosting stands in peaks.  Add vanilla. Tint pink with red food coloring. Put 1/3 of frosting in a small bowl, stir in macaroon crumbs, 1/4 cup chopped walnuts and 8 chopped Maraschino cherries. Spread on a cake layer. Top with second layer. Spread remaining frosting on top and sides of cake. Garnish with whole cherries and remaining nuts. Makes 1 cake.