Yield: 12 Servings
Measure | 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 \N | Egg whites |
8 \N | 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 |
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, .