Recipe

Big Mamas Amalgamation Cake Recipe

Add Step-by-Step Photos	Jett2whit / All my dishes 2 months, 1 week ago A ripe coconut is required for the best flavor! This is a great holiday get-together cake. Hands on time is 1 hour. Total time is 2 hours. Prep:120m Cook:30m Servings:14	Jett2whit
	fresh ripe coconut sugared pecans specialty cake delicious fruitfilled southern holiday tradition exquisite raisins

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Ingredients

FOR THE CAKE:

2 sticks (1 cup) unsalted butter, room temperature(more for pans)

3 cups all purpose flour, more for pans

2 teaspoons baking powder

1/4 teaspoon salt

2 cups granulated sugar

1 cup whole milk, room temperature

5 egg whites, room temperature

FOR THE FRUIT FILLING

5 egg yolks, room temperature

1 1/2 cups granulated sugar

1 stick(1/2 cup)unsalted butter

1 cup raisins

1 cup sweetened grated coconut(fresh is best!!)

1 cup chopped pecans

FOR THE BOILED FROSTING

2 cups granulated sugar

3/4 cup water

1 teaspoon cream of tartar

2 egg whites, room temperature

FOR THE SUGARED PECANS(Optional- but so good!)

1 tablespoon unsalted butter

1 egg white

1 tablespoon water

2 cups pecans

1/2 cup granulated sugar

Directions

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.