Lane Cake - cooking recipe

Ingredients

For Cake
1 cup butter or 1 cup margarine, softened
2 cups sugar
3 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
8 egg whites, stiffly beaten
For Filling
8 egg yolks
1 1/2 cups sugar
1/2 cup butter or 1/2 cup margarine
1 cup chopped pecans
1 cup raisins
1 cup flaked coconut
1/4 - 1/2 cup Bourbon
1/2 cup sliced maraschino cherry
For Frosting
3/4 cup sugar
8 teaspoons water
1 egg white
1/2 tablespoon light corn syrup
1 dash salt
1/2 teaspoon vanilla extract
pecan halves (optional)

Preparation

FOR CAKE:Cream butter: gradually add sugar, beatin well.
Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Stir in vanilla.
Fold in egg whites.
Pour batter into 3 greased and floured 9 in round cake pans.
Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans and cool completely.
FOR FILLING:Combine egg yolks, sugar and butter in a 2 quart saucepan.
Cook over medium heat, stirring constantly, about 20 minutes until thickened.
Remove from heat, and stir in remaining ingredients.
Cool completely.
FOR Frosting: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.
Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
Remove from heat.
Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.
To assemble cake: Spread filling between layers and on top of cake; spread sides with frosting.
Garnish with pecan halves, if desired.