Lane Cake

Directions

1. 1
   1. Use four round 9-inch layer pans, line bottom with wax paper, cut to fit.
2. 2
   2. Set oven at 375 degrees F.
3. 3
   3. With electric mixer, beat one cup of butter in large bowl till fluffy.
4. 4
   4. Gradually add 2 cups sugar, beat after each till fluffy.
5. 5
   5. Add vanilla and beat until mix is as light as whipped cream.
6. 6
   8. To butter mixture, add flour, baking powder and salt, alternate with one cup of milk, in small amounts, beat each time.
7. 7
   9. Throughly wash and dry electric mixer or beater, beat 8 egg whites until soft glossy points, but not until dry, cover egg yolks.
8. 8
   10. With large spoon, gently fold whites into batter. To do this, drop beaten egg whites on top of batter with side of spoon, put down through bater to bottom of bowl. Turn spoon, bring up side of bowl, folding some batter over whites. Do not press down on whites. Continue intil whites are evenly distributed.
9. 9
   11. Devide batter evenly among 4 pans and spread to side with spatula.
10. 10
    12. Have top tacks about middle of oven. Put seconed rack about two inches below. put 2 pans on each rack so tha one pan is not direcle under another. Bake 15 minutes or until done.
11. 11
    13. Let pans stand on rack 5 minutes.til cool...Frost....
12. 12
    To make frosting
13. 13
    1 Prepare fruits and nuts;
14. 14
    2. Put 12 egg yolks into top part of double boiler and beat slightly with rotary beater.
15. 15
    3. Add 1 3/4 cups of sugar, 1/2 teaspoon salt, 3/4 cup butter.
16. 16
    4. Cook over simmering water stirring constantly until sugar is disolved, butter melts and mixture is slightly thickened. Do not over cook or let egg yolks become scrambled. Mixture should almost be transulucent.
17. 17
    5. Remove from heat, and add wine.
18. 18
    6. Beat mixture one minute with rotary beater. Add pecans, raisins, cocoanut, and cherries. If double boiler top is too small, mix all other ingredients in larger bowl and cool.