1/2 c Butter
1 c Sugar
1 ts Vanilla
1 3/4 c Sifted flour
1 3/4 ts Baking powder
1/2 ts Salt
1/2 ts Milk
4 Egg whites
FROSTING
8 Egg yolks
1 1/4 c Sugar
1 c Raisins; chopped fine
1 c Candied cherries; chopped
-fine
1/3 c Bourbon or rye whiskey
1/2 c Butter
1 c Chopped pecans
1 c Shredded coconut
3/4 ts Salt
Cream butter and sugar together until well mixed. Add vanilla. Add baking
powder and salt to the flour; sift together three times. Beat egg whites
until stiff. Add flour to creamed mixture alternately with the milk,
beginning and ending with flour. Fold in egg whites. Pour into two 8 inch
layer pans that have been greased and lined with waxed paper. Bake at 375
degrees until done. Frost when cake has cooled.
To make frosting: Beat egg yolks slightly; add sugar and butter. Put into
saucepan; cook over medium heat stirring constantly. Let boil for about 5
minutes and the mixture has slightly thickened. Remove from the heat; add
all the remaining ingredients. Spread on cool cake.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings