- 4 eggs, separated
- 1 cup butter, softened
- 2 cups granulated sugar
- 3 cups sifted flour
- 1 cup milk
- 3 teaspoons baking powder
- Pinch of salt
- 1 1/2 teaspoons almond extract
- 1 cup raisins, puffed and chopped
- 1 cup grated coconut, divided
- 1 cup chopped pecans
- 1/2 teaspoon almond extract
- 1 recipe Seven Minute Icing
Seven Minute Icing
- 2 egg whites
- 1 1/2 cups granulated sugar
- 5 tablespoons water
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons light corn syrup
- 1 teaspoon vanilla extract
- Cake: Beat egg whites until stiff. Set aside.
- Cream butter and sugar until fluffy; then beat in egg yolks.
- Add flour and milk alternately to creamed mixture.
- Add baking powder and salt with the last addition of flour.
- Fold in almond extract and egg whites.
- Bake at 350 degrees F for 35 minutes in 2 greased and floured 8-inch square
- Cool and remove from pans.
- Filling: Make Seven Minute Icing. Puff raisins by steaming in a colander
- Reserve 1/2 cup coconut; mix all other filling ingredients with Seven
- Use filling between layers and on top of cooled cake. Ice top and sides
of cake with a second recipe of Seven Minute Icing and sprinkle reserved 1/2
cup coconut on top.
- Seven Minute Icing: Place ingredients except vanilla extract in top of double
boiler and beat until thoroughly blended. Place over rapidly boiling water.
Beat constantly with rotary beater for 7 minutes.
- Remove from heat and add vanilla extract. Continue beating until mixture
reaches spreading consistency.
Cake is better if prepared the day before.
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