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 Servings