Cake

• ½ lb (225 g) butter, at room temperature
• 2 cups (480 g) white granulated sugar
• 3½ cups (525 g) all-purpose flour
• 3½ tsp baking powder
• ½ tsp salt
• 1 cup (240 ml) milk
• 8 egg whites

Filling

• 8 egg yolks
• 1 cup (240 g) white granulated sugar
• ½ lb (225 g) butter, at room temperature
• 1 cup (240 g) raisins, seeded and coarsely chopped
• 1 cup (240 g) pecans, chopped
• ½ cup (120 g) shredded dried coconut
• ¼ cup bourbon or grape juice
• 1 cup candied cherries

Cake

1. Cream the butter and sugar together until light and fluffy.
2. Sift together the flour, baking powder, and salt.
3. Mix the milk and flour mixture into the butter, beginning with the flour and alternating between the two until fully incorporated. Do not overmix, or the cake will be tough.
4. Whip the egg whites to medium-stiff peaks in a clean, grease-free bowl. Fold the beaten whites into the batter.
5. Transfer the batter between greased and parchment-lined cake pans. Bake at 350°F until the tops are springy and a toothpick inserted int the middle comes out clean.
6. Cool and unmold the cakes.

Filling

7. Whip the yolks and sugar together in a saucepan. Stir in the butter.
8. Cook the yolk mixture over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not overcook, or it will curdle. Remove from the heat.
9. Stir in the raisins, pecans, coconut, bourbon, and candied cherries.
10. Let cool slightly, then spread the filling over the cake layers.