1 c. butter, softened
2 c. sugar
3 1/4 c. all-purpose flour
1 tbsp. baking powder
3/4 tsp. salt
1 c. milk
1 tsp. vanilla extract
8 egg whites, stiffly beaten
Filling (recipe follows)
Frosting (recipe follows)
Pecan halves

Cream butter; gradually add sugar, beating well. Combine dry ingredients. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg whites.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.

Spread filling between layers and on top of cake; spread side with frosting. Garnish with pecan halves, if desired. Yield: One (3 layer) cake.

FILLING:

8 lg. egg yolks
1 c. sugar
1/2 c. butter
1 c. golden raisins, finely chopped
1/3 c. bourbon or brandy
1 tsp. vanilla extract

Combine egg yolks, sugar, and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, until thickened (about 20 minutes). Remove from heat and stir in remaining ingredients. let cool before spreading on 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, corn syrup, water, and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook, stirring frequently, until candy thermometer reaches 242 degrees. Beat egg whites until soft peaks form; continue to heat 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.