Sally White Cake

The delectable coconut cream cakes of the South evolved from the dark fruitcakes of the English, which were originally sweetened yeast breads made from ale barm, studded with currants or raisins, and spiced with cloves, mace, nutmeg, and rosewater or liquorous spirits. These medieval yeast breads flavored with fruit evolved into richer pound cakes of butter, sugar, and flour, eventually substituting eggs for yeast. Such cakes were called “great cakes” because they were celebration cakes for