Ingredients for Amalgamation Cake
- 3 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups butter
- 2 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 6 large egg whites
- 1/4 cup bourbon
- 3 large egg yolks
- 1 cup chopped pecans
- 1 cup raisins
- 1 1/2 cups shredded coconut
- not quantified in recipe
- pecan halves for garnish (not quantified)
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How to Make Amalgamation Cake
- Preheat oven to 325°F (160°C). Grease and flour three 9-inch diameter cake pans.
- Whisk together 3 cups flour, 3 teaspoons baking powder, and 1 teaspoon salt in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup softened butter and 1 ¾ cups sugar until light and fluffy. Beat in 2 teaspoons vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate clean bowl, beat 6 large egg whites to soft peaks. Gradually add ¼ cup sugar and continue beating until stiff, but not dry.
- Gently fold the egg whites into the cake batter until just combined.
- Divide the batter evenly among the prepared cake pans. Smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While cakes cool, prepare the filling: Melt ½ cup butter in a heavy saucepan over medium heat.
- In a medium bowl, whisk together ½ cup sugar, ¼ cup bourbon, and 3 large egg yolks.
- Gradually whisk the melted butter into the yolk mixture.
- Return the mixture to the saucepan and whisk constantly over medium heat until very thick (about 6-8 minutes).
- Remove from heat and stir in 1 cup chopped pecans, 1 cup raisins, and 1 ½ cups shredded coconut.
- Refrigerate the filling for at least 1 hour, or until completely chilled.
- Once cakes and filling are completely cool, assemble the cake: Place one cake layer on a serving platter.
- Spread one-third of the filling over the first layer.
- Top with the second cake layer and spread another one-third of the filling.
- Add the final cake layer and frost the entire cake with the remaining filling.
- Sprinkle additional shredded coconut in a 1-inch border around the top edge of the cake.
- Garnish with pecan halves.
- Can be prepared 1 day ahead. Let sit at room temperature for 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
286g
Fat
116g
Carbs
32g
