for the cake
2 sticks (1 cup) unsalted butter, room temperature(more for pans )
3 cups all purpose flour, more for pans
2 tsp baking powder
1/4 tsp salt
2 cups granulated sugar
1 cup whole milk, room temperature
5 egg whites, room temperature
for the fruit filling
5 egg yolks, room temperature
1 1/2 cups granulated sugar
1 stick(1/2 cup) unsalted butter
1 cup raisins
1 cup sweetened grated coconut(fresh is best !!)
1 cup chopped pecans
for the boiled frosting
2 cups granulated sugar
3/4 cup water
1 tsp cream of tartar
2 egg whites, room temperature
for the sugared pecans(optional- but so good!)
1 tbsp unsalted butter
1 egg white
1 tbsp water
2 cups pecans
1/2 cup granulated sugar
- FOR THE CAKE
- Heat oven to 350 degrees F
- Butter and flour 2-9×2 inch cake pans. Set aside.
- Sift together 3 cups of flour, baking powder, and salt. Set aside
- Place butter in the bowl of electric mixer.
- Cream on medium-low speed and gradually add sugar.
- Continue mixing until pale yellow
- Add flour alternately with milk, beginning & ending with flour
- **Batter wll be very stiff & thick**
- In a clean 2nd bowl of electric mixer, attach the whisk attachment, beat the egg whites until stiff peaks form(3 – 5 minutes)
- Take about 1 cup and whisk into batter.
- Fold the remaining beaten whites into the batter
- Divide the batter between the prepared pans
- Bake until the tops are pale golden & toothpick tests clean, approximately 35 – 45 minutes
- Remove to a rack to cool slightly
- Invert the cake layers onto a rack to cool completely
- FOR THE FILLING
- Cobine the yolks, sugar and butter in medium, heavy saucepan over medium heat
- Cook, stirring constantly, until the sugar is completly dissolved and mixture is thick and candy-like(about 10 minutes)
- Remove from heat and add raisins, coconut & pecans.
- Set aside and keep warm
- FOR THE FROSTING
- In a small, heavy saucepan, combine the sugar, water & cream of tartar. Heat over medium heat, stirring occasionally, until sugar is dissolved.
- Increase heat to a boil. Do not stir anymore.
- Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent sugar from crystallizing, until a candy thermometer registers 240 degrees, about 5 minutes.
- Meanwhile in the bowl of electric mixer fitted with the whisk attachment, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes
- Remove the syrup from the heat when temperature reaches 240 degrees.
- Pour the syrup in a steady stream down the side(to avoid splattering) of the bowl containing egg white mixture, with the mixer on medium-low speed.
- Beat frosting on medium speed until cool, 5 to 10 minutes.
- The frosting should be thick & shiny
- FOR THE SUGARED PECANS
- Heat oven to 300 degrees
- Butter a rimmed baking sheet. Set aside
- Combine the egg white and water in a medium bowl.
- Whisk until foamy, about 2 minutes
- Add pecans and stir to coat
- Place the sugar in a second medium bowl
- Using a slotted spoon, remove the pecans to the bowl of sugar. Toss to coat.
- Transfer the coated nuts to prepared baking sheet. Bake until crisp, about 25 minutes.
- Transfer to wire rack to cool completely
- TO ASSEMBLE THE CAKE(finally!!)
- Place one of the cooled cake layers on a cardboard cake round. Spread with half the fruit filling
- Top with second layer, bottom side up, and top with remaining fruit filling.
- Ice the sides of the cake with reserved boiled icing
- Garnish with sugared pecans
- -Life was meant to be lived and curiosity must be kept alive. One must never, for whatever reason, turn his back on life-
- Eleanor Roosevel