Lane Cake

Preheat the oven to 350 degrees. Grease and flour three 8-inch cake pans.
Beat the egg whites until soft peaks form.
8 egg whites
In a separate large mixing bowl, use an electric mixer at medium-high speed to cream the butter and sugar well.
1 cup butter, 2 cups sugar
Sift together the flour and baking powder. Add the flour mixture to the creamed mixture alternately with the milk.
3 1/2 cups all-purpose flour, 3 teaspoons baking powder, 1 cup whole milk
Fold in the beaten egg whites. Stir in the vanilla.
1 teaspoon vanilla extract
Divide the cake batter evenly between the three pans.
Bake for 25 minutes or until golden brown. Remove from the oven and cool in the pans for 15 minutes. Remove the layers from the pans and cool completely on a wire rack.
Make the filling: In a heavy saucepan over medium heat, bring the egg yolks, butter, sugar, and milk to a low boil. Cook, stirring constantly for 3 to 4 minutes.
1/2 cup butter, 2 cups sugar, 8 egg yolks, 1/4 cup whole milk
Remove the pan from the heat and add the remaining ingredients except the cherries.
1 cup pecans, 1 cup sweetened coconut, 1 cup raisins, 1/4 teaspoon Kosher salt, 1/2 cup bourbon or brandy, 1 teaspoon vanilla extract
Allow the filling to cool completely before assembling the cake.
Place one layer on a cake plate and top with 1/3 of the filling. Repeat with the remaining two layers, leaving the sides of the cake unfrosted.
Garnish the top with cherries if desired.
1/2 cup candied or Maraschino cherries