White Christmas Cake
Adapted from Bon Appétit magazine, February 1997

This recipe makes two cakes. Use two 8 or 9-inch cake pans; or one loaf pan - cut lengthwise to create 2 layers.

12 egg whites
3 cups sugar
1 cup butter or margarine
1 cup milk
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
4 cups cake flour
1 tsp. vanilla extract
1 tsp. almond extract

Filling:
12 egg yolks, beaten
2 cups sugar
1/2 cup butter
2 cups coconut flakes
2 cups golden raisins
2 cups pecan pieces

Cream 2 cups sugar with the butter. Mix flour, cream of tartar, baking soda and salt together and add to sugar mixture alternately with the milk, mixing well after each addition. Add vanilla and almond extracts.

Beat egg whites until stiff and add 1cup sugar slowly while beating. Fold, DO NOT STIR OR BEAT, cake mixture into the beaten egg whites. Grease and flour pans and pour in mixture.

Bake at 350F until done.

Filling:
Mix first three ingredients in microwave safe bowl. Cook in microwave, stirring every 60 seconds, until thick. This usually takes about 8 to 10 minutes. Mix coconut, raisins and pecans together in large bowl. Pour mixture over fruit mixture and blend until coated.

To Assemble:
Place one layer on bottom of serving plate and then place filling about 1-inch thick on top of the bottom layer. Place top layer on filling and "stuff" sides with filling if necessary. Frost with a light frosting or cream cheese frosting.