Grandmother Lipitt's Lane Cake

Cake
3 1/2 cups unsifted all-purpose flour
pinch of salt
2 teaspoons double-acting baking powder
8 egg whites
1 cup butter
2 cups sugar
1 cup milk
1 teaspoon vanilla extract

Filling
8 egg yolks
1 cup sugar
1 cup butter
1 cup chopped raisins
1 cup flaked coconut
1 cup chopped pecans
pinch of salt
1 teaspoon vanilla extract
1/4 cup brandy or bourbon

1 recipe fluffy white icing

Preheat oven to 375 degrees. Grease and flour three 9-inch round cake pans.

In medium bowl, combine flour, salt and baking powder. In small mixer bowl, beat egg whites until stiff; set aside. In large mixer bowl, cream butter and sugar. Add flour mixture and milk alternately to butter mixture. Add vanilla. Fold in egg whites. Pour batter into prepared pans. Bake for 30 to 35 minutes. Cool 10 minutes in pans on wire racks. Remove from pans and cool completely.

In small mixer bowl, combine egg yolks and sugar, beating until thick and lemon colored. Pour into saucepan and add butter and raisins. Cook over low heat, stirring constantly, until mixture begins to boil. Cook until thickened, about 3 to 4 minutes. Stir in coconut, pecans, salt, vanilla, brandy or bourbon. Cool. When cool, spread filling evenly between cake layers. Ice cake with fluffy white icing. Makes 16 to 20 servings, about 645 calories per 16; 515 calories per 20.

[Clipped from a magazine. I think I can safely suggest that Ada never actually used this recipe, given the 1/4 cup of brandy (or bourbon). Still, with some judicious editing...]