Ingredients
1 cup Butter or margarine, softened
2 cups Sugar
3 1/4 cups All purpose flour
1 T. Baking powder
3/4 t. Salt
1 cup Milk
1 t. Vanilla extract
8 Egg whites, stiffly beaten
Filling (recipe follows)
Frosting (recipe follows)
Pecan halves (optional)
Filling
8 Egg yolks
1 1/2 cups Sugar
1/2 cup Butter or margarine
1 cup Chopped pecans
1 cup Raisins
1 cup Flaked coconut
1/4 to 1/2 cup Bourbon
1/2 cup Sliced Maraschino cherries
Frosting
3/4 cup Sugar
2 T. plus 2 t. Water
1 Egg white
1/2 T Light Corn syrup
Dash Salt
1/2 t. Vanilla extract
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Directions
FOR CAKE
Cream butter: gradually add sugar, beatin well. Combine dry ingredients,
add to creamed mixture alternately with milk, beginning and ending with
flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg
whites. Pour batter into 3 greased and floured 9 in round cake pans. Bake
at 325 degrees for 25 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.
Spread filling between layers and on top of cake; spread sides tih
frosting. Garnish with pecan halves, if desired.
FOR FILLING
Combine egg yolks, sugar and butter in a 2 quart saucepan. Cook
over medium heat, stirring constantly, about 20 minutes until thickened.
Remove from heat, and stir in remaining ingredients. Cool completely.
FOR ICING
Combine the first 5 ingredients in top of a double boiler; beat
30 seconds at low speed of electric mixer or just until blended. Place
over boiling water; beat constantly on high speed 7 minutes or until stiff
peaks form. Remove from heat. Add vanilla; beat an additional 1 minute
or until the mixture is thick enough to spread. |
