Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 four 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.
