Lane Cake

1 cup butter
2 cups sugar
3¼ cups cake flour (sift before measuring, sift again with baking powder and salt)
8 egg whites
1 cup milk
1 teaspoon vanilla
3½ teaspoons baking powder
¾ teaspoon salt

Preheat oven to 375° Line 4 buttered 9" cake pans with waxed paper. Beat egg whites until stiff and set aside. Beat butter until fluffy. Add sugar gradually, beating well after each addition. Add vanilla and continue beating until like whipped cream. Add dry ingredients alternating with milk, blending until smooth. Gently fold in egg whites. Pour batter into prepared pans and bake 15-20 minutes. Let cake cool before removing from pans.

Filling:
1 cup butter (room temperature)
2 cups sugar
¼ teaspoon salt
8 egg yolks
½ cup brandy or bourbon whiskey
1 cup chopped Pecans
1 cup seedless raisins
1 cup coconut

Cream butter. Add sugar and egg yolks, beating well. Cook over very low heat until thick, stirring constantly. Cool. Add fruit and nuts. Spread filling between cooled layers and on top of cake.