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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 4 |
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My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening. Ingredients:
1 cup butter |
2 cups sugar |
6 egg yolks |
3 cups all-purpose flour |
4 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon nutmeg |
1 teaspoon ground cloves |
1 cup milk |
2 cups raisins |
2 cups flaked coconut |
1 cup chopped pecans |
6 egg whites |
2 cups sugar |
1/4 cup all-purpose flour |
1 1/2 cups water |
2 lemons, peeled and seeded |
2 oranges, peeled and seeded |
2 cups flaked coconut |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
2. Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.
3. In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
4. Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
5. To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.
6. Assemble cake with filling between layers, and ending with filling on top.
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