Every southern lady serves this wonderful cake at special occasions—a family reunion, an Easter Sunday dinner, or when a special guest comes for supper. All those great occasions are enjoyed around the table.
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
3¼ cups cake flour, sifted
2 teaspoons baking powder Pinch of salt
1 cup milk
2 teaspoons vanilla extract
8 egg whites, stiffly beaten
FILLING
8 egg yolks 1 cup granulated sugar
½ cup (1 stick) butter or margarine
1 cup golden raisins, finely chopped
⅓ cup bourbon or brandy
1 teaspoon vanilla extract
FROSTING
½ cup granulated sugar
¼ cup light corn syrup
2 teaspoons water
⅛ teaspoon salt
2 egg whites
½ teaspoon vanilla
Preheat the oven to 375°. In a large bowl beat the butter. Gradually add the sugar, beating with an electric mixer until light and fluffy. In another bowl combine the cake flour, baking powder, and salt. Stir well. Add the flour mixture to the butter mixture alternately with the milk. Beat well after each addition. Stir in the vanilla. Fold in the egg whites. Pour the batter into three greased and floured 9-inch cake pans. Bake for 20 minutes or until the cake tests done. Cool in the pans for 10 minutes. Remove the cakes from the pans and let them cool completely. Spread the filling between the layers and spread the top and sides of the cake with the frosting.
For the filling, combine the egg yolks, sugar, and butter in a 2-quart saucepan. Cook over medium heat, stirring constantly until the mixture is thickened, about 20 minutes. Remove from the heat and stir in the raisins, bourbon, and vanilla. Let the filling cool before spreading on the cake.
For the frosting, combine the sugar, corn syrup, water, and salt in a heavy saucepan. Cook over medium heat, stirring constantly until the mixture is clear. Continue cooking until the syrup reaches 245°. In a bowl beat the egg whites until soft peaks form and continue to beat the egg whites while slowly adding the syrup mixture. Add the vanilla. Continue beating until stiff peaks form and the frosting is thick enough to spread.
YIELD: 1 (3-LAYER) CAKE