2008 Monmouth County Fair Award Winning Bake Goods Recipes

8 egg whitesFruit FillingFrostingGrease four 9-inch round cake pans; line with wax paper Grease wax paper, and setaside Beat butter at medium speed of an electric mixer until creamy; gradually addsugars; beating well Combine flour, baking powder and salt; add to butter mixturealternately with milk, beginning and ending with flour mixture Mix at low speed aftereach addition until blended Stir in vanilla Beat egg whites at high speed until stiffpeaks form Gently fold into flour mixture Pour batter into prepared pans Bake at375º for 20 minutes or until a wooden pick inserted in center comes out clean Cool inpans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks Spread Fruit Filling between layers and on top of cake Spread Frosting on sides of cake Yield: one 4-layer cake.Fruit Filling-1 ½ cups raisins1 ½ cups red candied cherries, quartered1 ½ cups pecans, coarsely chopped1 ½ cups flaked coconut12 egg yolks, lightly beaten1 ¾ cups sugar¾ cup butter½ teaspoon salt½ cup bourbonPlace raisins in a small saucepan, and cover with water Bring to a boil; cover, removefrom heat, and let stand 5 minutes Drain and pat dry Combine raisins, cherries,chopped pecans, and coconut in a large bowl; set aside Combine egg yolks, sugar,butter, and salt in top of a double boiler; bring water to a boil Reduce heat to medium;cook, stirring constantly, 20 minutes or until mixture is very thick Add bourbon; stir well Pour over fruit mixture, stirring well; let cool completely Yield: enough for one 4-layer cake.Frosting-1 ½ cups sugar½ teaspoon cream of tartar½ cup water4 egg whites½ teaspoon vanilla extractCombine first 3 ingredients in a heavy saucepan Cook over medium heat, stirringconstantly until mixture is clear Cook, without stirring, until mixture reaches soft ballstage or until candy thermometer registers 240º While syrup cooks, beat egg whites untilsoft peaks form; continue to beat, adding syrup in heavy stream Add vanilla; continuebeating just until stiff peaks form and frosting is thick enough to spread Immediatelyspread frosting on cake Yield: 7 cups