1 c. butter, softened
2 c. sugar
3 1/4 c. sifted cake flour
2 tsp. baking powder
Pinch of salt
1 c. milk
2 tsp. vanilla extract
8 egg whites (reserve yolks for filling)
Filling (recipe follows)
Frosting (recipe follows)

Cream butter; gradually add sugar, beating with electric mixer until light and fluffy. Combine dry ingredients. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans and let cool completely.

Spread filling between layers of cake; spread top and sides of cake with frosting. Yield: One 3 layer cake.

FILLING:

8 egg yolks
1 c. sugar
1/2 c. butter
1 c. maraschino cherries, finely chopped
1 c. finely chopped pecans
3/4 c. raisins, finely chopped
3/4 c. grated coconut
2 tbsp. bourbon, whiskey or brandy

Combine egg yolks, sugar and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes or until thickened. Remove from heat and stir in remaining ingredients. Let cool before spreading on cake. Yield: Enough for one 3 layer cake.

FROSTING:

1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. water
1/8 tsp. salt
2 egg whites
1/2 tsp. vanilla extract

Combine sugar, syrup, water and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook, stirring frequently, until mixture reaches firm ball stage (242 degrees).

Beat egg whites (at room temperature) until soft peaks form; continue beating egg whites while slowly adding syrup mixture. Add vanilla; continue beating until stiff peaks form and frosting is thick enough to spread. Yield: Enough for one 3 layer cake.