Amalgamation Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 14
• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter, at room temp
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 8 large egg whites
• 1 1/4 cups butter
• 2 cups sugar
• 3/4 cup bourbon
• 8 large egg yolks
• 2 cups chopped pecans
• 1 1/2 cups raisins
• 1 1/2 cups flaked coconut
• sweetened flaked coconut
• pecan halves

Recipe

• 1 preheat oven to 325°.
• 2 butter and flour three 9-inch diameter cake pans.
• 3 mix flour, baking powder and salt in medium bowl.
• 4 using electric mixer, beat butter and 1 3/4 cups sugar in large bowl.
• 5 beat in vanilla.
• 6 add dry ingredients with milk.
• 7 beat whites in another large bowl to soft peaks.
• 8 slowly beat in 1/4 cup sugar.
• 9 continue beating until stiff but not dry.
• 10 fold whites into batter.
• 11 divide batter among prepared pans; smooth tops.
• 12 bake cakes for about 35 minutes.
• 13 cool cakes for about 10 minutes.
• 14 melt butter in heavy large saucepan over medium heat.
• 15 whisk sugar, bourbon and yolks in medium bowl.
• 16 gradually whisk in melted butter.
• 17 return mixture to saucepan; whisk over medium heat until very thick for about 6 minutes.
• 18 mix in chopped pecans, raisins and 1 1/2 cups coconut.
• 19 chill until cold for about 1 hour.
• 20 place 1 cake layer on platter.
• 21 spread 1/3 of filling over; cover with second layer.
• 22 spread 1/3 of filling over; top with third cake layer.
• 23 spread remaining filling over top (not on the sides) of cake.
• 24 sprinkle additional coconut in 1-inch border around top edge of cake.
• 25 garnish with pecan halves.
• 26 can be prepared 1 day ahead.
• 27 let sit 2 hours at room temperature.