8 egg whites
1 c. butter
2 c. sugar
2 3/4 c. cake flour
3 tsp. baking powder
3/4 tsp. salt
3/4 c. milk, less 2 tbsp.
1/2 tsp. vanilla extract (optional)

Beat egg whites until they hold a peak, but are not dry. Set aside, then cream butter and sugar well. Sift flour, baking powder and salt together and add to creamed mixture alternately with milk. Fold in beaten egg whites and vanilla. Bake in 3 greased 9 inch layer pans at 350 degrees about 20-25 minutes.

FILLING:

8 egg yolks
1 c. sugar
1/2 c. butter (room temperature)
1/3 c. bourbon or 2 tbsp. brandy extract & 2 tbsp. water
3/4 c. quartered candied cherries
3/4 c. coarsely chopped seeded raisins
1 c. coarsely chopped pecans
1 1/3 c. (about) flaked coconut

Place egg yolks in a medium-sized saucepan. Beat slightly; add 1 cup sugar and 1/2 cup butter. Cook over medium heat, stirring constantly, about 5-7 minutes, or until sugar is dissolved and mixture is slightly thickened.

Remove from heat and pour into a bowl. Cool slightly. Gradually add bourbon, blending well. Stir in remaining ingredients. Cool thoroughly at room temperature. Spread between and on top of cooled cake layers.

The pound cake is another oldtime, alltime Southern favorite. There are varied recipes for this cakes and varied ways of serving it. Some like it served hot, just out of the oven; some folks frost it or serve it with ice cream; others like it with a generous serving of fruit, with a dollop of whipped cream.