Yield: 10 servings
|1 cup||Butter; softened|
|3¼ cup||Cake flour, sifted|
|2 teaspoons||Baking powder|
|8 \N||Egg yolk|
|1 cup||Maraschino cherries; finely chopped|
|¼ cup||Light corn syrup|
|2 teaspoons||Vanilla extract|
|8 \N||Egg white; (reserve yolks for filling)|
|1 cup||Pecans; finely chopped|
|¾ cup||Raisins; finely chopped|
|¾ cup||Coconut, grated|
|2 tablespoons||Bourbon whiskey or brandy|
|2 \N||Egg whites|
|½ teaspoon||Vanilla extract|
Cake: Cream butter; gradually add sugar, beating with electric mixer until light and fluffy. Combine dry ingredients. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 375 F. for 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely.
Spread filling between layers of cake; spread top and sides of cake with frosting.
Filling: Combine egg yolks, sugar, and butter in a 2-quart saucepan.
Cook over medium heat, stirring constantly, about 20 minutes or until thickened. Remove from heat, and stir in remaining ingredients. Let cool before spreading on cake.
Frosting: Combine sugar, syrup, water, and salt in a heavy saucepan.
Cook over medium heat, stirring constantly, until mixture is clear.
Cook, stirring frequently, until mixture reaches firm ball stage (242 F.). Beat egg whites (at room temperature) until soft peaks form; continue beating egg whites while slowly adding syrup mixture. Add vanilla; continue beating until stiff peaks form and frosting is thick enough to spread.
Source: "Cakes", from the Southern Heritage cookbook series : by Southern Living Magazine