"This is my grandmother’s version of a Southern Lane cake. Grandmother raised her own chickens which account for the large number of eggs. The colors make it a holiday favorite but the hubby loves it so we eat it year round. There is often bourbon in the bottom of the fruit bowl and I usually brush the cake layers with it. Of course it can be made without the bourbon, just add flavoring to the cooked, custard along with the fruit." - Cheyle Hanna
1 cup butter
2 cups sugar
5 eggs, separated
3 teaspoons vanilla flavoring
3 cups flour
3 teaspoons baking powder
1 cup milk
1 cup evaporated milk
4 egg yolks
1 cup sugar, with 3 teaspoons of flour
1 cup raisins, coconut, chopped pecans, maraschino cherries cut in half
1/2 cup bourbon
Combine the fruit in a bowl and cover with bourbon overnight.
Cream butter and sugar unto fluffy. Add eggs yolks one at a time and mix well. Add vanilla and mix. Sift baking powder into flour and add alternately with milk stirring only until incorporated. Beat egg whites until thick but not dry and fold the egg whites into batter by hand. Pour into 3 lined, oiled and floured 9 inch baking pans. Bake @ 325ºF for 25 minutes. The tops should be brown and the cake spring back quickly when touched.
Combine milk, egg yolks and sugar, with flour, in the top of a double boiler. The water in the bottom should boil gently. Stir the mixture and cook for about 7-10 minutes. Remove from the heat, add the soaked fruit. The icing is for only the tops.