Lane Cake White Four Layer Cake With Filling - cooking recipe

Ingredients

Cake
1 cup room temperature butter
2 cups granulated sugar
1 teaspoon vanilla
3 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup whole milk
8 egg whites, beaten stiff
Filling
1/2 cup butter
1 1/4 cups granulated sugar
8 egg yolks
1/2 cup water
1 teaspoon brandy extract
1 cup chopped pecans
1 cup raisins
1/2 cup chopped candied cherry
1/2 cup flaked coconut
Frosting
buttercream frosting (or your favorite Fluffy Seven Minute Frosting)

Preparation

Grease four 8 inch round pans, and flour.
Preheat oven 350 degrees.
Cream butter and sugar.
Add vanilla and beat all until fluffy and light.
Sift all dry ingredients together.
Add dry ingredients, alternating with milk, starting and ending with flour.
Beat the egg whites until stiff, and fold into the batter.
Pour into prepared pans.
Bake 25 minutes or until tester comes away clean.
Allow to cool, invert onto cooling rack.
Filling:
In the top of a double boiler place the sugar and butter.
Beat well together.
Add the egg yolks and again beat well to incorporate all.
Stir int the water and brandy extract.
Place over boiling water in the bottom part of double boiler.
Cook stirring until thickened.
Remove and add, nuts fruit, and coconut.
Stir to combine well.
Let cool completely.
Fill cooled cakes with cooled filling.
Frost the top and sides with a fluffy seven minutes frosting, or your favoutie white creamy frosting.