This is a very old deep south recipe. Origins are said to be in Alabama. It is very rich and is a good holiday or special occasion cake.
The cake recipe makes either 4 8" rounds or 3 9".
For the cake:
Seperate 8 eggs, reserving the yolks for the cake filling. Whip the whites with a pinch of cream of tartar until stiff and reserve.
Sift together 3 times, 3 1/2 C. flour with a pinch of salt and 2 tsp. baking powder.
Cream 1 C. sugar with 2 C. sugar until light and fluffy. Then add the flour mixture alternating with 1 C. whole milk and when mixed add 1 tsp. vanilla and fold in the whipped egg whites. Pour into cake pans which have been lined with either waxed paper or buttered parchment. Bake at 375 F. until a cake tester comes out clean, about 30- 35 minutes. Cool in the pans until they pull away from the sides and then on a rack.
Beat the reserved 8 egg yolks until lemon colored. Beat
in 1 C. sugar with a pinch of salt and continue to beat until light. Melt 1/2 C. butter in the top of a double boiler and add the yolk/sugar mixture. Cook over simmering water until the yolks have become quite thick. remove from the heat adn stir in 1 C. chopped raisins, 1 1/2 C. freshly grated coconut (or unsweetened packaged coconut) 1 C. chopped pecans, 1 C. brandy and 1 tsp. vanilla. Spread this between the cake layers.
Frost the top and sides with a frosting made from:
2 egg whites
1 1/2 C. sugar
1 1/2 tsp. light Karo
5 Tbs. water
1/4 tsp. cream of tartar
pinch of salt
Combine all of the ongredients in the top of a double boiler and cook beating with an electric mixer over simmering water for 10 minutes. When the icing is done and ready to use it will stand up in peaks.