New This Month

Lady Baltimore Filling

Use this recipe to make our Lady Baltimore Wedding Cake.

  • Yield: Makes 6 cups

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Summer 2004


  • 3/4 cup raisins
  • 3/4 cup slivered blanched almonds, coarsely chopped
  • 1/3 cup dried Calimyrna figs, coarsely chopped
  • 3/4 teaspoon freshly grated lemon zest
  • 1 quart Seven-Minute Frosting


  1. Stir together raisins, almonds, figs, and lemon zest in a small bowl; set aside. Put frosting in a medium bowl, and gently fold in nut mixture. Use immediately.

Reviews Add a comment