Ingredients
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1 cup room temperature butter
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2 cups granulated sugar
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1 teaspoon vanilla
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3 1/4 cups all-purpose flour
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1 tablespoon baking powder
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3/4 teaspoon salt
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1 cup whole milk
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8 egg whites, beaten stiff
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1/2 cup butter
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1 1/4 cups granulated sugar
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8 egg yolks
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1/2 cup water
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1 teaspoon brandy extract
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1 cup chopped pecans
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1 cup raisins
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1/2 cup chopped candied cherry
Instructions
- Grease four 8 inch round pans, and flour.
- Preheat oven 350 degrees.
- Cream butter and sugar.
- Add vanilla and beat all until fluffy and light.
- Sift all dry ingredients together.
- Add dry ingredients, alternating with milk, starting and ending with flour.
- Beat the egg whites until stiff, and fold into the batter.
- Pour into prepared pans.
- Bake 25 minutes or until tester comes away clean.
- Allow to cool, invert onto cooling rack.
- Filling:
- In the top of a double boiler place the sugar and butter.
- Beat well together.
- Add the egg yolks and again beat well to incorporate all.
- Stir int the water and brandy extract.
- Place over boiling water in the bottom part of double boiler.
- Cook stirring until thickened.
- Remove and add, nuts fruit, and coconut.
- Stir to combine well.
- Let cool completely.
- Fill cooled cakes with cooled filling.
- Frost the top and sides with a fluffy seven minutes frosting, or your favoutie white creamy frosting.