White Christmas Cake
Recipe adapted from Bon Appétit’s magazine
February 1997
This recipe makes two cakes. Use two 8" or 9" cake pans; or one loaf pan - cut lengthwise to create 2 layers.

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

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

Cream 2 c. 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 1c. 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" 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.