1/2 lb Butter,at room temperature 1/2 ts Salt
2 c Sugar 1 c Milk
3 1/2 c Flour,all-purpose 8 Egg whites
3 1/2 ts Baking powder
-LANE FILLING-
8 Egg yolks 1/2 c Candied cherries,finely chop
1 c Sugar 1 c Raisins,seeded,coarsely chop
1/2 lb Butter,at room temperature 1 c Pecans,chopped
2 tb Brandy 1/2 c Coconut,shredded
2 tb Water
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 servings