I've found that there are a few variations of the cake (which was often used as a wedding cake) but pecans, walnuts, and cherries seem to be key ingredients. This cake was popularized by the 1906 novel, "Lady Baltimore" by Owen Wister, but the recipe was first printed in an 1889 Ladies' Home Journal. Instantly, I fell in love with the cake even before tasting it. I found that first beautiful image and recipe above for a Lady Baltimore Cake after doing a little web search on desserts from days gone by. I'm a sucker for good design and packaging. I especially love the Swans Down graphic and cheery red box which has remained pretty much unchanged since the 1920's. Cake flour is soft and lovely and makes your baked treats light and fluffy.
I don't care if inside most professional kitchens cake flour is nowhere in sight and AP dominates the dry storage. I've been known to use copious amounts of Swan's Down cake flour.
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