Categories: Cake
Ingredients
- for the cake:
- 3 1/2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup whole milk
- 8 egg whites
- For filling:
- 12 egg yolks
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, melted
- 1 1/2 cups finely chopped pecans
- 1 1/2 cups finely chopped raisins
- 1 1/2 cups sweetened flaked coconut
- 1/2 cup bourbon
- 1 1/2 tsp. vanilla extract
Directions
- Heat oven to 325 degrees. Grease and flour 3 ( 9 inch) round cake pans. Line the pans with parchment rounds; grease and flour paper.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a separate bowl, beat butter with an electric mixer until creamy. Slowly beat in sugar; beat at high speed 5 minutes or until mixture is light and fluffy.
- Add flour mixture to butter mixture in thirds, alternately with half the milk, beginning and ending with the flour. Beat at low only until blended after each addition.
- Beat egg whites in a third bowl on high speed until stiff peaks form. Stir one-third of the egg whites into the batter. Gently fold in remaining egg whites with a rubber spatula.
- Spoon batter into prepared cake pans. Smooth tops with spatula.
- Bake 20 to 25 minutes or until a wooden pick inserted near the center comes out clean. Cool cakes in pans on wore racks for 10 minutes.
- Remove from pans and cool completely on wire racks.
- To prepare the filling, whisk together the egg yolks and sugar in a large, heavy saucepan until well blended. Whisk in the melted butter, and cook over medium to medium-low heat, stirring constantly, for 3 minutes or until mixture thickly coats the back of a spoon. Do not let mixture simmer or boil.
- Stir in pecans, raisins and coconut; cook 1 minute. Remove from heat and stir in bourbon; cook 1 minute. Remove from heat and stir in vanilla. Let stand 5 minutes. Spread a scant dollop of filling between each layer; use remainder on top and sides of cakes. Cool completely.