Lady Baltimore Cake with Swiss Meringue Buttercream

In a small saucepan, heat the honey or maple syrup, sugar, water and salt until the sugar is fully dissolved and the mixture just begins to simmer. Remove from heat.

Stir in the dried cherries and raisins. Let the mixture sit for 10 minutes so the fruit softens and absorbs flavor. Add the walnuts and pecans, mixing well. The mixture should be glossy but not runny — if it seems too wet, simmer gently for 1–2 minutes to reduce slightly.

Spread the mixture onto a plate to cool more quickly. It must be completely cold before combining with the buttercream.

Preheat the oven to 175°C (fan or top/bottom heat). Grease and line two 23 cm round cake pans.

Separate the eggs and put the egg whites into a grease-free, clean bowl to use for the buttercream. Whisk together the egg yolks, milk and vanilla extract. Set aside.

In a large bowl, combine the flour, sugar, baking powder and salt.

Add the softened butter to the dry ingredients and mix until the texture resembles coarse crumbs.

Gradually add the wet mixture, beating for about 2 minutes until the batter is smooth and fluffy. Divide the batter evenly between the pans and smooth the tops.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a rack to cool completely.

Place the egg whites, sugar and salt in a heatproof bowl. Set the bowl over a saucepan with gently simmering water (don't let the bowl touch the water). Whisk constantly until the sugar is completely dissolved and the mixture feels hot and smooth.

Remove from heat and beat with a mixer on high speed until a glossy meringue forms and the bowl has cooled to room temperature. Add the vanilla extract and continue beating.

Reduce speed to medium and add the softened butter, one tablespoon at a time, until fully incorporated and smooth. Continue beating until the buttercream is silky and stable — if it looks curdled at any point, keep mixing at high speed, it will come together.

Mix the fruit and nut filling into 180 g of the buttercream.

Using a long serrated knife, cut each cake layer in half horizontally. On one half, evenly spread ⅓ of the fruit and nut mixture. Place the second cake half on top. Repeat the layering process with the fruit and nut mixture.

Place the final layer on top. Using a spatula or palette knife, create decorative swirls and cover the entire cake with the remaining Swiss meringue buttercream.