Mrs. Kenneth Brantley
8 egg whites, beaten till they hold a peak, but are not dry. Set aside.
- 1 cup butter or oleo
- 2 cups sugar
- 2 3/4 cups cake flour
- 3 tsp baking powder
- 3/4 tsp salt
Add to creamed mixture, alternately with 3/4 cup cup milk, less 2 Tbsp.
- beaten egg Whites
- 1 1/2 tsp vanilla, optional
Bake in 3 greased 9″ layer pans at 350° about 20-25 minutes.
8 egg yolks beaten slightly in medium size saucepan.
- 1 cup sugar
- 1/2 cup butter
Cook over medium heat, stirring constantly, about 5 – 7 minutes or till sugar is dissolved and mixture is slightly thickened. Remove from heat and pour into a bowl. Cool slightly.
Gradually add 1/3 cup Bourbon (or 2 Tbsp brandy extract and 2 Tbsp water), blending well.
- 3/4 cup quartered candied cherries
- 3/4 cup coarsely chopped pecans
- 1 1/3 cups, approximately flaked coconut.
Cool Thoroughly at room temperature. Spread between layers and on top of cooled cake.