James Beard's Lane Cake.

1 3/4 cups butter
3 3/4 cusp granulated sugar
1 tsp. vanilla
3 1/4 cups sifted all-purpose flour
3 1/2 tsp. double acting baking powder
1 1/4 tsp. salt
1 cup milk
8 egg whites, beaten until stiff but no dry

12 egg yolks
1/2 cup bourbon whiskey
1 1/2 cups chopped pecans
1 1/2 cups chopped seeded raisins (I prefer golden)
1 1/2 cups shredded fresh coocnut
1 1/2 cups quartered candied cherries

Grease four 9 inch round layer pans with a little butter, and line the bottoms with waxed paper cut to fit. With an electric mixer, beat 1 cup butter in a large bowl until fluffy. Gradually add 2 cups sugar, beating after each addition until fluffy. Add vanilla, and beat until mixture is as light as whipped cream.

Sift, then lightly spoon 3 1/4 cups flour into a measuring cup, leveling the top with a spatula or knife. Put into sifter, add baking powder and 3/4 tsp. salt. Sift onto a large piece of waxed paper. Add to butter mixture, alternating with the milk, beating in small amounts at a time. Fold in beaten egg whites carefully, and distribute evenly.

Divide the batter among the four pans and spread to sides with a spatula. Place on two oven racks so that one pan is not directly beneath the other. Bake at 350 for 25 minutes or until the cake shrinks from the sides of the pan and springs back to light pressure of a finger touch. Let pans stand on cake racks for 10 minutes. Carefully loosen edges and turn out upside down on racks. Slowly peel off waxed paper and allow to cool completely before frosting.

Put egg yolks into top portion of a double boiler, and beat slightly with a rotary beater. Add 1 3/4 cups sugar, 1/2 tsp. salt, and 3/4 cup butter. Cook over simmering water, stirring constantly until sugar is dissolved, butter melts, and mixture slightly thickens. Do not overcook or eggs will become scrambled. Remove from heat and add bourbon, beating for 1 minute with rotary beater. Add nuts, raisins, coconut, & cherries. Mix and cool.

Spread frosting between layers and on top & sides. After an hour, in any has dripped off, spread it back onto sides. Repeat if necessary. Cover with cake cover or loosely with foil, and store to ripen in a cool place for several days. The cake will keep well in storage for several weeks. If it is to be frozen, wrap in air-tight wrapping and freeze. It will keep indefinitely.