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Lane Cake #3

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Cake 16 Servings

INGREDIENTS

1 c Butter
1 T Vanilla extract
1 c Sugar
3 c Sifted cake flour
1 T Baking powder
1/2 t Salt
1 c Milk
6 Egg whites
3/4 c Sugar
1 1/2 c Pecans
1 c Raisins
1 1/2 c Freshly grated coconut
6 Egg yolks
1 1/4 c Sugar
1/3 c Butter, melted
1/4 c Brandy, or a small can
lemonade concentrate –
undiluted
2/3 c Butter
1 1/2 t Vanilla extract
1/4 t Almond extract
1 c Sugar
1 Egg white
4 up to
6 T Cream

INSTRUCTIONS

From: SleepyL@aol.com  Date: 8 Nov 1995 09:13:22 -0600 Cake: Grease and
flour two 9 inch  layer cake pans.  Cream butter with vanilla and add
the 1 C. sugar  gradually, creaming well.  Mix flour, baking powder and
salt together  and add alternately with milk to creamed mixture,
beginning and  ending with dry ingredients.  Blend well after each
addition.  Using clean beaters, beat the egg whites until frothy;
gradually add  the 3/4 C. sugar; beat until stiff peaks are formed.
Gently fold egg  whites into batter until thoroughly blended. Turn into
prepared pans  and spread evenly to edges. Bake at 350 degrees for
about 50 minutes,  until cakes test done. Remove from pans and cool
completely.  Filling: Grind nuts and raisins; mix with coconut and set
aside.  Beat egg yolks with the sugar until thick and light colored (5
minutes or more).  Pour melted butter into the top of a double boiler
set over simmering  water. Pour egg yolk mixture into double boiler;
stir and cook for  about 15 minutes. Remove from heat and stir in nuts,
raisins and  coconut. Stir in enough brandy or lemon to make spreading
consistency. Cool and then spread between layers.  Frosting: Cream
butter, vanilla and almond extracts.  Add sugar  gradually, beating
well after each addition.  Beat in egg white and  then the cream, one
tablespoon at a time until frosting is right  consistency to spread.
REC.FOOD.RECIPES ARCHIVES  /CAKES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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