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.
From
Yields
12 Servings