Serves: 5
Total Calories: 1,396
Cream butter and sugar until light and fluffly. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift the flour, baking powder and salt together and then add alternately with the milk, blending thoroughly. Pour batter into 3 or 4 (9-inch) round greased and floured cake pans. Bake at 350° for 25-30 minutes or until cake tests done. Frost top, sides and layers with Perfect Cake Icing.
Perfect Cake Icing:
Boil sugar, water and syrup together until it spins a thread. Pour slowly and in a very thin stream over stiffly beaten, but not dry, egg whites, beating constantly. Beat until stiff enough to hold its shape. Blend in the vanilla extract and then add the coconut, pineapple, pecans and cherries. After blending, spread immediately on cake. You may also use a Seven Minute Frosting instead of the cooked frosting; however, I prefer the cooked frosting since the frosting will hold its shape on the cake until it is all eaten.
This Perfect Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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