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1 cup butter
1 Tbsp. vanilla extract
1 cup sugar
3 cups sifted cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
6 egg whites
3/4 cup sugar

1 1/2 cups pecans
1 cup raisins
1 1/2 cups freshly grated coconut
6 egg yolks
1 1/4 cups sugar
1/3 cup butter, melted
1/4 cup brandy (or a small can lemonade concentrate - undiluted)

2/3 cup butter
1 1/2 teaspoons vanilla extract
1/4 tsp. almond extract
1 cup sugar
1 egg white
4 - 6 Tbsp. cream

Grease and flour two 9 inch layer cake pans. Cream butter with
vanilla and add the 1 cup sugar gradually, creaming well. Mix
flour, baking powder and salt together and add alternately with
milk to creamed mixture, beginning and ending with dry ingredients.
Blend well after each addition.

Using clean beaters, beat the egg whites until frothy; gradually
add the 3/4 cup sugar; beat until stiff peaks are formed. Gently
fold egg whites into batter until thoroughly blended. Turn into
prepared pans and spread evenly to edges. Bake at 350 degrees for
about 50 minutes, until cakes test done. Remove from pans and cool

Grind nuts and raisins; mix with coconut and set aside. Beat egg
yolks with the sugar until thick and light colored (5 minutes or
more). Pour melted butter into the top of a double boiler set over
simmering water. Pour egg yolk mixture into double boiler; stir
and cook for about 15 minutes. Remove from heat and stir in nuts,
raisins and coconut. Stir in enough brandy or lemon to make
spreading consistency. Cool and then spread between layers.

Cream butter, vanilla and almond extracts. Add sugar gradually,
beating well after each addition. Beat in egg white and then the
cream, one tablespoon at a time until frosting is right consistency
to spread.


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