| 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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