"Lady Baltimore Cake" in NY TIMES

[Bapopik at AOL.COM]

   "Lady Baltimore Cake" is in Wednesday's NEW YORK TIMES.  Of course, it's wrong.
   Anyone on this list can do two things.  First, get someone from the NEW YORK TIMES to kindly shoot me and put me out of this misery.
   The second alternative is to write a letter to the editor to tell them that this is wrong.  (They won't publish anything from me.)
   Here it is:

(...)
Now why, you may be asking, especially if you grew up just after World War II, why has he written all this without a single word about Lady Baltimore cakes? Well, those delectably rich confections, whose layers are separated by fluffy, rosewater-scented white frosting studded with chopped raisins, orange peel, figs and pecans, have little or nothing to do with this city.

The name originated in "Lady Baltimore," a 1906 novel by Owen Wister about a young man who walks into a tearoom in a Southern city, modeled on Charleston, S.C., to order a wedding cake. What he chooses is a Lady Baltimore cake, no doubt about that, but exactly why it is so named is unclear. Cecil Calvert, the second Lord Baltimore, founded Maryland, but history records no link between his wife and baked goods. Neither of them ever visited North America.

My mother used to make Lady Baltimore cakes for family festivities, and they are favorites of mine. I have never come across one in a restaurant here, but Eddie's of Roland Park, the city's premier fancy grocery, makes a dandy one on special order.