[caption id="attachment_17775" align="aligncenter" width="600"]<img src="https:\/\/pocahontastimes.com\/wp-content\/uploads\/sites\/25\/2017\/09\/GoingToDanceMinnehaha_1912_PHS005102.jpg" alt="" width="600" height="366" class="size-full wp-image-17775" \/> Minnehaha Springs was the place to be in the early 1900s. County residents made their way there for picnics, dances and other celebrations. Many affluent families had summer homes there, spending the warm weather months enjoying cool mountain temperatures and the many events in the surrounding \u201cresort\u201d area.[\/caption]\r\n\r\n[caption id="attachment_17779" align="alignleft" width="400"]<img src="https:\/\/pocahontastimes.com\/wp-content\/uploads\/sites\/25\/2017\/09\/Lady-Baltimore-Cake.jpg" alt="" width="400" height="400" class="size-full wp-image-17779" \/> Lady Baltimore Cake with its three fluffy layers and nut and fruit filling was first served at the Lady Baltimore Tearooms in Charleston, South Carolina, in the late 1800s. It was also served at social events in the early 1900s in Minnehaha Springs.[\/caption]\r\n\r\nJaynell Graham\r\nEditor\r\n\u00a0\r\nPocahontas County has always had the distinction of being a place of hospitality, and that distinction may have found its beginning in Minne-haha Springs.\r\n\r\nMinnehaha Springs, located north of Marlinton on Rt. 39, is a pastoral community today.\r\n\r\nThrough the years, it went from a community of two or three families, to a resort area that boasted \u201crest, recreation, recuperation and restoration, ball games, swimming, horseback riding, radio, music, singing, study, reading, tutoring\u201d \u2013 and all of that at very reasonable rates.\r\n\r\nThere was a time when ladies and gents, dressed to the nines, rolled up the rugs and danced the night away, \u201cenjoying Lady Baltimore cake near midnight.\u201d\u00a0\r\n\r\nMost folks can identify with the activities of that place and time \u2013 except, perhaps, \u201cenjoying Lady Baltimore cake near midnight.\u201d\r\n\r\nWhat is the deal with that?\r\n\r\nAnd what is a Lady Baltimore cake, and where did it come from?\r\n\r\nThe reference to that cake combined with the rural seclusion of Minnehaha Springs in the early 1900s has fascinated me for some time.\r\n\r\nRecently, on an early Saturday morning, I was perusing a 30-year-old magazine.\r\n\r\nDon\u2019t ask.\r\n\r\nLet\u2019s just say I\u2019m a little behind on my reading.\r\n\r\nAnyway, right there it was.\r\n\r\nA recipe for Lady Baltimore cake, the origin of which makes for interesting reading.\r\n\r\nThere was a Lady Baltimore, a granddaughter of King Charles II of England, but she was born in 1678 and died in 1721.\r\n\r\nBaking powder, which is called for in the recipe, was not discovered until 1843, so it stands to reason that that particular Lady Baltimore had no hand in this particular mixing bowl.\r\n\r\nAfter wading through the possibilities, it appears that Owen Wister, a writer from Philadelphia, Pennsylvania, is responsible for catapulting this cake into the realm of high society.\r\n\r\nThe cake was a specialty of the Lady Baltimore Tearooms in Charleston, South Carolina.\r\n \u00a0\r\nResearching the cake on the Food History website, one finds that it was there that Wister overheard a young man order a Lady Baltimore cake for his wedding, and decided to have a taste for himself, and penned his reaction:\r\n\r\n\u201cI returned to the table and she brought me the cake, and I had my first felicitous meeting with Lady Baltimore. Oh, my goodness! Did you ever taste it? It\u2019s all soft, and it\u2019s in layers, and it has nuts - but I can\u2019t write any more about it; my mouth waters too much. Delighted surprise caused me once more to speak aloud, and with my mouth full, \u2018But, dear me, this is delicious!\u201d\u2019\r\n\r\nAfter falling in love with the cake, Wister, author of The Virginian, wrote a novel in 1906 titled Lady Baltimore, and used the cake in its romantic storyline.\r\n\r\nAlthough the novel was not a hit, the Lady Baltimore cake gained the attention of dessert lovers in this and many foreign countries.\r\n\r\nSo \u2013 what better time to give this recipe a go than in these next few months when so many holidays are upon us?\r\nOr \u2013 roll up the rugs and have a dance and \u201cenjoy Lady Baltimore cake near midnight.\u201d\r\n\r\nHere\u2019s one of many Lady Baltimore cake recipes to get you started:\r\n\u00a0\r\nLady Baltimore Cake\r\nCake Layers\r\n3 cups sifted cake flour\r\n4 tsp. baking powder\r\n\u00bc tsp. salt\r\n1 \u00bd cups sugar\r\n\u00be \u00a0cup vegetable shortening\r\n1 cup plus 2 Tbsp. milk\r\n1 \u00bd tsp. vanilla extract\r\n4 large egg whites\r\n\r\nFilling and Frosting\r\n6 dried figs, chopped\r\n\u00bd cup seedless dark raisins\r\n\u00bd cup chopped pitted dates\r\n\u00bd cup water\r\n\u00bd tsp. lemon juice\r\n\u00bd cup chopped Brazil nuts or almonds\r\n2 large eggs whites\r\n1 \u00bd cups sugar\r\n2 tsp. light corn syrup\r\n1\/8 tsp. salt\r\n\u00bd tsp almond extract\r\nCandied cherries\r\nSlivered toasted almonds\r\n\r\nPrepare cake layers:\r\nHeat oven to 350\u00ba\r\nLightly grease three 9-inch round baking pans.\r\nLine bottoms of pans with waxed paper; grease paper.\r\nIn small bowl, mix flour, baking powder and salt.\r\nIn large bowl, with electric mixer, beat sugar and shortening until fluffy.\r\nBeat in flour mixture alternately with milk, until well mixed.\r\nStir in vanilla.\r\n\r\nIn small bowl, with clean beaters, beat egg whites until stiff peaks form; fold into cake batter.\r\nSpread batter evenly into prepared pans.\r\nBake 25 to 30 minutes or until centers spring back when gently pressed.\r\nCool layers in pans for five minutes.\r\nTurn out onto wire racks and cool completely.\r\n\r\nPrepare filling:\r\nIn small saucepan, combine figs, raisins, dates, \u00bc cup of the water and lemon juice.\r\nHeat to boiling over medium heat;\r\nReduce heat to low and simmer until all liquid is absorbed.\r\nFold in nuts.\r\nSet aside to cool\r\n\r\nPrepare frosting:\r\nIn top of double boiler, combine egg whites, sugar, remaining water, corn syrup and salt.\r\nPlace over simmering water.\r\nWith electric mixer, beat until fluffy and stiff \u2013 7 to 8 minutes.\r\nRemove from hot water; fold in almond extract and beat again until stiff.\r\nFold 1\u00bd cups of the frosting into the dried fruit mixture.\r\nAssemble cake on serving plate, dividing filling between layers.\r\nFrost top and sides of cake with remaining frosting.\r\nGarnish with candied cherries and sliced almonds.\r\nFrom An Arkansas Kitchen, by Lillian S. Fisher\r\nBut what does one do with the leftover egg yolks?\r\n\r\nWell, you make a Lord Baltimore cake, of course.\r\n\r\nA Lord Baltimore cake is a yellow layer cake, which sports a filling of pecans, almonds, maraschino cherries and macaroon crumbs.\r\n\r\nNote: If you happen to make a Lady Baltimore cake, send a photo to firstname.lastname@example.org or mail to The Pocahontas Times, 206 Eighth Street, Marlinton, WV 24954 and we will publish it in the weekly edition of the newspaper.\r\n\r\nGame on?