Ingredients:

• 1 cup granulated sugar 
• 8 egg yolks
• 1 cup bourbon 
• 1 cup golden raisins
• 8 egg whites 
• 1 teaspoon vanilla 
• 1 cup milk 
• 2 cup granulated sugar 
• 1 cup butter or margarine, softened
• 1/2 teaspoon salt 
• 2 teaspoon baking powder
• 3-1/4 cup plain flour
• 1/2 cup butter or margarine, very soft 
• 1 teaspoon vanilla
• 1 cup pecans, chopped
• 1 cup frozen, grated coconut, thawed (optional) 

Directions:

Cake: Preheated oven to 375 degrees. Measure flour and sift; then re-measure flour by spooning lightly into cup. Re-sift flour with baking powder and salt; set aside. In an electric mixer, cream butter and sugar until light. Alternate adding milk, vanilla, and flour mixture, beginning and ending with the flour. In a separate bowl, beat the room temperature egg whites until very stiff. Gently fold the egg whites in the cake batter until just barely blended. Using 3 different cake layer pans, prepare pans with Baker's Joy. Pour the batter evenly divided in the 3 pans; bake in the preheated oven for 25 to 30 minutes or until cakes test done. After baking, allow cakes to cool 20 minutes before turning out of pans; cool cakes completely before frosting. Filling: After soaking the raisins in the bourbon for 1 hour, begin the filling. In an electric mixer, beat the egg yolks until a light lemon color. Slowly add the sugar and the soft butter until well blended. In a double boiler over boiling water, cook the filling until thick, stirring constantly. Add the raisins with bourbon, vanilla, and pecans. Stir to mix; then immediately remove the top of the double boiler to allow filling to begin to cool. Cool completely before spreading between cake layers. If using the coconut, it will be used later in the cake assemble step. Seven Minute Frosting: 2 egg whites, 1-1/2 cups granulated sugar, 1/4 cup plus 1 tablespoon water, 1-1/2 teaspoons white corn syrup, 1/4 teaspoon cream of tartar, 1 teaspoon vanilla, Additional ingredients may be used and added at the same time as the vanilla, such as: chopped pecans, dried fruit tidbits, thawed frozen grated coconut, food color tint, etc: Be very careful while making this frosting since it requires using a mixer over boiling hot water. Place the double boiler top over the boiling water in the base pot. Beat all of the frosting ingredients, except vanilla and any additions with a rotary or electric beater for seven minutes or until frosting stands in peaks. Remove from boiling water; add vanilla and continue beating until frosting is a good spreading consistency. Add additional ingredients selected at this time. Cake Assembly: After cake layers cool, spread the cooled filling evenly between 2 of the layers; then sprinkle each layer on top, and frost the entire cake. Refrigerate cake overnight before cutting; keep cake refrigerated.