| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1 3/4 | c | Sifted flour |
| 1 3/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Milk |
| 4 | Egg whites | |
| 8 | Egg yolks | |
| 1 1/4 | c | Sugar |
| 1 | c | Raisins; chopped fine |
| 1 | c | Candied cherries; chopped fine |
| 1/3 | c | Bourbon or rye whiskey |
| 1/2 | c | Butter |
| 1 | c | Chopped pecans |
| 1 | c | Shredded coconut |
| 3/4 | ts | Salt |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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