|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||1 Tablespoon|
|Unsalted butter||1 Cup (16 tbs) (2 Sticks, At Room Temperature)|
|Sugar||2 Cup (32 tbs)|
|Pure vanilla extract||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Egg whites||8 Large (Reserve The Yolks For The Filling)|
|Pecans||6 Ounce (1 1/2 Cup)|
|Unsalted butter||3⁄4 Cup (12 tbs) (1 1/2 Stick)|
|Egg yolks||12 Large|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Unsweetened shredded coconut||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1 1⁄2 Cup (24 tbs), coarsely chopped|
|Bourbon||1⁄4 Cup (4 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs) (2 Sticks, At Room Temperature)|
|Confectionery sugar||1 Pound, sifted|
|Half and half/Milk||1⁄4 Cup (4 tbs)|
1. make the cake: Preheat the oven to 325° Butterthree 9-inch round cake pans. Line the bottoms with parchment paper; butter the paper and flour the pans. In a large bowl, whisk the flour, baking powder and salt. In a standing electric mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy. Beat in the vanilla. At low speed, beat in the dry ingredients and the milk in 3 alternating batches; be sure to scrape the side and bottom of the bowl.
2. In a clean bowl, beat the egg whites until soft peaks form. Beat one-third of the egg whites into the cake batter. Using a rubber spatula, fold in the remaining beaten whites until combined. Divide the cake batter among the prepared pans. Bake for 25 to 30 minutes, until the cakes are lightly golden and springy to the touch. Let the cakes cool in the pans for a few minutes, then invert them onto wire racks to cool completely. Peel off the parchment paper from the bottoms.
3. MEANWHILE, MAKE THE FILLING:
Spread the pecans on a baking sheet and toast for 10 minutes, until fragrant. Let cool, then coarsely chop. In a medium saucepan, melt the butter over low heat. Remove the saucepan from the heat and whisk in the egg yolks and sugar until smooth. Return the pan to moderate heat and cook, stirring constantly, until the filling is slightly thickened and an instant-read thermometer reads 180°; be sure not to let it boil. Remove from the heat and stir in the chopped pecans, coconut, raisins and bourbon. Transfer the filling to a bowl and let cool.
4. MAKETHE BUTTERCREAM: Inamediuiti
bowl, beat the butter until creamy. Add the vanilla and salt, then gradually beat in the confectioners' sugar, being sure to scrape the side and bottom of the bowl. Add the half-and-half and beat the buttercream until fluffy, about 1 minute.
5. assemble the cake: Place a cake layer on a serving plate and top with one-third of the pecan filling, spreading it almost to the edge. Top with a second cake layer and another third of the pecan filling. Top with the last cake layer. Using an offset spatula, spread a thin layer of the buttercream all around the cake, being sure to fill in any gaps between the layers. Refrigerate the cake for 10 minutes, to firm up the buttercream.
6. Spread the remaining buttercream evenly around the side of the cake only, leaving the top with just the thin layer of buttercream. Spread the remaining pecan filling over the top of the cake. Let the cake stand at room temperature for at least 4 hours before cutting.