1/2 lb. butter, room temperature
2 c. sugar
3 1/2 c. all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
8 egg whites

Preheat oven to 375 degrees. Grease and flour 9" layer cake pans and line with greased waxed paper.

Cream butter with sugar until light, fluffy and smooth. Beat with electric beater until sugar has dissolved. Sift flour with baking powder and salt. Add to butter mixture alternately with milk, stirring until smooth.

In separate bowl, beat egg whites until stiff and fold into cake batter. Pour batter into prepared pans and bake in preheated oven for 20 minutes or until done. Place on cake rack and let stand 5 minutes before taking from pans. Turn out into racks and let stand until cool. Put layers together with a thin layer of filling and frost sides and top of cake with remaining filling.

LANE CAKE FILLING:

8 egg yolks
1 c. sugar
1/2 c. butter, room temperature
2 tbsp. brandy extract or brandy
2 tbsp. water
1/2 c. finely chopped candied cherries
1 c. coarsely chopped seeded raisins
1 c. chopped pecans
1/2 c. shredded coconut

Place egg yolks and sugar in a saucepan. Beat with electric mixer until blended. Add butter. Cook and beat over medium heat until sugar dissolves and mixture thickens. Remove from heat; pour into mixing bowl and cool slightly. Add brandy extract or brandy and water. Stir in fruits, pecans and coconut and spread between layers and on top and sides.