If ever there was a true Southern ceremonial layer cake, this is it. Created in
To make the cake, cream the butter, sugar, and vanilla in a large mixing bowl with an electric mixer till fluffy. In another bowl, sift together the flour, baking powder, and salt, then add it alternately with the milk to the creamed mixture, stirring. Beat in half the egg whites, then fold in the remaining whites. Spoon equal amounts of batter into each of the three prepared pans,
To make the filling, combine the egg yolks, sugar, and orange zest in the top of a double boiler over simmering water and cook gently, stirring constantly, till the mixture thickens enough to coat a wooden spoon. Remove the pan from the heat, add the bourbon, vanilla, nutmeg, raisins, pecans, and coconut, and stir till well blended. Allow the filling to cool, then spread it evenly between the cake layers.
To make the icing, beat the egg whites in a bowl with an electric mixer till stiff, and set aside. In a saucepan, combine the sugar, water, salt, and cream of tartar, bring to a boil, reduce the heat to moderate, and
Spread the icing evenly over the top and sides of the cake and let stand for at least 2 hours before serving.
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.