Ingredients
6 large egg whites3/4 cup butter, softened1-1/2 cups sugar1 teaspoon vanilla extract2-1/4 cups all-purpose flour2-1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup 2% milkFILLING:6 large egg yolks1 cup sugar1/2 cup butter, cubed1/4 cup bourbon1 tablespoon grated orange zest1/4 teaspoon salt3/4 cup raisins3/4 cup sweetened shredded coconut3/4 cup chopped pecans3/4 cup coarsely chopped red candied cherries1 cup heavy whipping cream, whipped and sweetened
Preparation
Line bottoms of 3 greased 9-in. round baking pans with parchment. Grease parchment; set aside. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
In another large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans.
Bake at 325° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
For filling, combine egg yolks and sugar in a large saucepan. Add butter; cook and stir over medium-low heat until sugar is dissolved and mixture thickens (do not boil). Remove from the heat. Stir in bourbon, orange zest and salt. Fold in the raisins, coconut, pecans and cherries. Cool.
Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Frost sides of cake with whipped cream. Refrigerate until serving.
