–CAKE–
1 c Butter
1 tb Vanilla extract
1 c Sugar
3 c Sifted cake flour
1 tb Baking powder
1/2 ts Salt
1 c Milk
6 Egg whites
3/4 c Sugar
FILLING
1 1/2 c Pecans
1 c Raisins
1 1/2 c Freshly grated coconut
6 Egg yolks
1 1/4 c Sugar
1/3 c Butter; melted
1/4 c Brandy (or a small can
-lemonade concentrate –
-undiluted)
FROSTING
2/3 c Butter
1 1/2 ts Vanilla extract
1/4 ts Almond extract
1 c Sugar
1 Egg white
4 -(up to)
6 tb Cream
From: SleepyL@aol.com
Date: 8 Nov 1995 09:13:22 -0600
Cake: Grease and flour two 9 inch layer cake pans. Cream butter with
vanilla and add the 1 C. sugar gradually, creaming well. Mix flour, baking
powder and salt together and add alternately with milk to creamed mixture,
beginning and ending with dry ingredients. Blend well after each addition.
Using clean beaters, beat the egg whites until frothy; gradually add the
3/4 C. sugar; beat until stiff peaks are formed. Gently fold egg whites
into batter until thoroughly blended. Turn into prepared pans and spread
evenly to edges. Bake at 350 degrees for about 50 minutes, until cakes test
done. Remove from pans and cool completely.
Filling: Grind nuts and raisins; mix with coconut and set aside. Beat egg
yolks with the sugar until thick and light colored (5 minutes or more).
Pour melted butter into the top of a double boiler set over simmering
water. Pour egg yolk mixture into double boiler; stir and cook for about 15
minutes. Remove from heat and stir in nuts, raisins and coconut. Stir in
enough brandy or lemon to make spreading consistency. Cool and then spread
between layers.
Frosting: Cream butter, vanilla and almond extracts. Add sugar gradually,
beating well after each addition. Beat in egg white and then the cream,
one tablespoon at a time until frosting is right consistency to spread.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings