Alabama Lane Cake

Preheat oven to 375°F. Grease and flour 3 (9-inch) round cake pans; set aside.

Beat butter in a large bowl with an electric mixer on medium-high speed until creamy, about 2 minutes. Gradually add sugar, beating on high speed until light and fluffy, 3 to 4 minutes.

Combine flour, baking powder, and salt in a medium bowl; stir well. Add flour mixture to butter mixture alternately with milk in 3 additions, beginning and ending with flour mixture and beating on low speed until combined after each addition. Beat in vanilla.

In a separate large bowl and using clean beaters, beat egg whites with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold egg whites into batter until just combined. Divide batter evenly among prepared pans.

Bake until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool in pans 10 minutes; remove from pans, and cool completely on a wire rack, about 1 hour.

Spread 1 cup of Bourbon Filling between each of the layers, and spread top and sides of cake with Meringue Frosting. Active 10 min. Total 10 min., plus 3 hours chilling Makes about 2 cups 8 large egg yolks 1 cup granulated sugar 1 /2 cup unsalted butter or margarine, melted 1 cup golden raisins, finely chopped 1 /4 cup bourbon or brandy 1 tsp. vanilla extract Whisk together egg yolks, sugar, and melted butter in a 2-quart saucepan. Cook over medium, whisking constantly, until sugar is just dissolved and a thermometer reaches 160°F, about 3 minutes. Remove from heat, and stir in golden raisins, bourbon, and vanilla. Return to heat, and cook over medium, whisking constantly, until mixture thickens to a pudding-like consistency, about 3 minutes longer. Transfer to a medium bowl, cover surface directly with plastic wrap, and chill until cold, about 3 hours. Meringue Frosting Active 10 min. Total 10 min. Makes about 3 cups 1 /2 cup granulated sugar 1 /4 cup light corn syrup 1 /4 tsp. kosher salt 3 large egg whites 1 /2 tsp. vanilla extract 1. Combine sugar, corn syrup, 2 tablespoons water, and salt in a medium-size heavy saucepan. Cook over medium, stirring constantly, until mixture is clear. Continue to cook, stirring often, until a candy thermometer reaches 236°F, 3 to 4 minutes. 2. While sugar mixture cooks, beat egg whites in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. With mixer running, gradually add hot syrup mixture. Add vanilla, and beat on high speed until stiff peaks form and frosting is thick enough to spread, 4 to 6 minutes.