2 3/4 c. sifted cake flour
3 tsp. baking powder
1 c. shortening
1 1/2 c. sugar
1 c. milk
1 tsp. vanilla
8 egg whites (save egg yolks for filling)
1/2 c. sugar

Sift flour with baking powder and salt. Cream shortening until soft. Add gradually 1 1/2 cups sugar and blend until light and fluffy. Add vanilla. Next add flour mixture alternately with milk, beating after each addition until smooth.

In large bowl beat 8 egg whites until foamy. Add 1/2 cup of sugar, 2 tablespoons at a time. Continue beating until stiff peaks form. Fold into cake batter. Bake in 350 degree oven 20-25 minutes. Cool in pans 10 minutes and then remove from pans.

FILLING:

3/4 c. quartered candied cherries
3/4 c. coarsely chopped dark seeded raisins
1 c. chopped pecan nuts
1/3 (or 1/2) c. bourbon (optional but gives good flavor)
8 egg yolks
1 c. sugar
1/2 c. butter
1 1/3 c. (8 oz.) flaked coconut

Soak chopped cherries, raisins and pecans overnight in bourbon in the refrigerator. Place 8 egg yolks in medium size heavy saucepan, beat slightly, add sugar and 1/2 cup butter. Cook over medium heat stirring constantly 5-7 minutes or until sugar is dissolved and mixture slightly thickened. Remove from heat and add cherries, raisins and pecan bourbon mixture. Blend well. Lastly blend in coconut. Spread filling between layers and on top of cake.