1/2 lb Butter,at room temperature
2 c Sugar
3 1/2 c Flour,all-purpose
3 1/2 ts Baking powder
1/2 ts Salt
1 c Milk
8 Egg whites
-LANE FILLING-
8 Egg yolks
1 c Sugar
1/2 lb Butter,at room temperature
2 tb Brandy
2 tb Water
1/2 c Candied cherries,finely chop
1 c Raisins,seeded,coarsely chop
1 c Pecans,chopped
1/2 c Coconut,shredded
1. Preheat oven to 375’F.
2. Generously grease 4 9″ layer cake pans and line with greased waxed
paper.
3. Cream butter with sugar until light, fluffy, and smooth. Beat with
electric beater until sugar has dissolved, or use sturdy rotary beater.
4. Sift flour with baking powder and salt onto waxed paper. Add to
butter-sugar mixture alternately with milk, stirring until smooth.
5. In separate bowl beat egg whites until stiff and fold into cake batter.
6. Pour batter into prepared pans and bake in preheated oven for 20
minutes.
7. Place on cake rack and let stand 5 minutes before taking from pans. Turn
out onto racks and let stand until cool. Put layers together with a thin
layer of filling and frost sides and top of cake with remaining filling.
*** LANE FILLING ***
Place egg yolks and sugar in saucepan. Beat with hand rotary or electric
mixer until blended. Add butter. Cook and beat over medium heat until sugar
dissolves and mixture thickens. Remove from heat, pour into mixing bowl,
and cool slightly. Add brandy and water; stir in fruits, pecans, and
coconut.
Yields
12