Lane cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 1¾ | cup | Sifted flour |
| 1¾ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Milk |
| 4 | Egg whites | |
| 8 | Egg yolks | |
| 1¼ | cup | Sugar |
| 1 | cup | Raisins; chopped fine |
| 1 | cup | Candied cherries; chopped fine |
| ⅓ | cup | Bourbon or rye whiskey |
| ½ | cup | Butter |
| 1 | cup | Chopped pecans |
| 1 | cup | Shredded coconut |
| ¾ | teaspoon | Salt |
Directions
FROSTING
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, .