3/4 c. butter, softened
1 1/4 c. sugar
8 egg yolks
2 1/2 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/2 tsp. lemon extract
Lord Baltimore Filling

Cream butter; gradually add sugar, beating well. Beat egg yolks until thick and lemon colored and add to creamed mixture. Beat well.

Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in lemon extract.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely. Spread Lord Baltimore Filling between layers and on top of cake. Yield: One 3 layer cake.

FILLING:

1 1/2 c. sugar
1 tbsp. light corn syrup
1/2 c. water
2 egg whites
1/4 tsp. orange juice
2 tsp. lemon juice
12 candied cherries, chopped
1/2 c. macaroon crumbs
1/2 c. almonds, chopped & toasted
1/2 c. pecans, chopped

Combine sugar, syrup and water in a small saucepan; cook over low heat until mixture reaches soft ball stage (240 degrees).

Beat egg whites (at room temperature) until soft peaks form. While beating at medium speed of electric mixer, slowly pour hot syrup mixture in a thin stream over egg whites. Beat 1 minute. Combine remaining ingredients; fold into filling. Yield: Enough for one 3 layer cake.