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