Big Mamas Amalgamation Cake Recipe

How to make it

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• FOR THE CAKE
• Heat oven to 350 degrees F
• Butter and flour 2-9x2 inch cake pans. Set aside.
• Sift together 3 cups of flour, baking powder, and salt. Set aside
• Place butter in the bowl of electric mixer.
• Cream on medium-low speed and gradually add sugar.
• Continue mixing until pale yellow
• Add flour alternately with milk, beginning & ending with flour
• **Batter wll be very stiff & thick**
• In a clean 2nd bowl of electric mixer, attach the whisk attachment, beat the egg whites until stiff peaks form(3 - 5 minutes)
• Take about 1 cup and whisk into batter.
• Fold the remaining beaten whites into the batter
• Divide the batter between the prepared pans
• Bake until the tops are pale golden & toothpick tests clean, approximately 35 - 45 minutes
• Remove to a rack to cool slightly
• Invert the cake layers onto a rack to cool completely
• FOR THE FILLING
• Cobine the yolks, sugar and butter in medium, heavy saucepan over medium heat
• Cook, stirring constantly, until the sugar is completly dissolved and mixture is thick and candy-like(about 10 minutes)
• Remove from heat and add raisins, coconut & pecans.
• Set aside and keep warm
• FOR THE FROSTING
• In a small, heavy saucepan, combine the sugar, water & cream of tartar. Heat over medium heat, stirring occasionally, until sugar is dissolved.
• Increase heat to a boil. Do not stir anymore.
• Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent sugar from crystallizing, until a candy thermometer registers 240 degrees, about 5 minutes.
• Meanwhile in the bowl of electric mixer fitted with the whisk attachment, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes
• Remove the syrup from the heat when temperature reaches 240 degrees.
• Pour the syrup in a steady stream down the side(to avoid splattering) of the bowl containing egg white mixture, with the mixer on medium-low speed.
• Beat frosting on medium speed until cool, 5 to 10 minutes.
• The frosting should be thick & shiny
• FOR THE SUGARED PECANS
• Heat oven to 300 degrees
• Butter a rimmed baking sheet. Set aside
• Combine the egg white and water in a medium bowl.
• Whisk until foamy, about 2 minutes
• Add pecans and stir to coat
• Place the sugar in a second medium bowl
• Using a slotted spoon, remove the pecans to the bowl of sugar. Toss to coat.
• Transfer the coated nuts to prepared baking sheet. Bake until crisp, about 25 minutes.
• Transfer to wire rack to cool completely
• TO ASSEMBLE THE CAKE(finally!!)
• Place one of the cooled cake layers on a cardboard cake round. Spread with half the fruit filling
• Top with second layer, bottom side up, and top with remaining fruit filling.
• Ice the sides of the cake with reserved boiled icing
• Garnish with sugared pecans
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• -Life was meant to be lived and curiosity must be kept alive. One must never, for whatever reason, turn his back on life-
• Eleanor Roosevelt
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