Big Mamas Amalgamation Cake Recipe


  • for the cake
  • 2 sticks (1 cup) unsalted butter, room temperature(more for pans )
  • 3 cups all purpose flour, more for pans
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups granulated sugar
  • 1 cup whole milk, room temperature
  • 5 egg whites, room temperature
  • for the fruit filling
  • 5 egg yolks, room temperature
  • 1 1/2 cups granulated sugar
  • 1 stick(1/2 cup) unsalted butter
  • 1 cup raisins
  • 1 cup sweetened grated coconut(fresh is best !!)
  • 1 cup chopped pecans
  • for the boiled frosting
  • 2 cups granulated sugar
  • 3/4 cup water
  • 1 tsp cream of tartar
  • 2 egg whites, room temperature
  • for the sugared pecans(optional- but so good!)
  • 1 tbsp unsalted butter
  • 1 egg white
  • 1 tbsp water
  • 2 cups pecans
  • 1/2 cup granulated sugar


  2. Heat oven to 350 degrees F
  3. Butter and flour 2-9×2 inch cake pans. Set aside.
  4. Sift together 3 cups of flour, baking powder, and salt. Set aside
  5. Place butter in the bowl of electric mixer.
  6. Cream on medium-low speed and gradually add sugar.
  7. Continue mixing until pale yellow
  8. Add flour alternately with milk, beginning & ending with flour
  9. **Batter wll be very stiff & thick**
  10. In a clean 2nd bowl of electric mixer, attach the whisk attachment, beat the egg whites until stiff peaks form(3 – 5 minutes)
  11. Take about 1 cup and whisk into batter.
  12. Fold the remaining beaten whites into the batter
  13. Divide the batter between the prepared pans
  14. Bake until the tops are pale golden & toothpick tests clean, approximately 35 – 45 minutes
  15. Remove to a rack to cool slightly
  16. Invert the cake layers onto a rack to cool completely
  18. Cobine the yolks, sugar and butter in medium, heavy saucepan over medium heat
  19. Cook, stirring constantly, until the sugar is completly dissolved and mixture is thick and candy-like(about 10 minutes)
  20. Remove from heat and add raisins, coconut & pecans.
  21. Set aside and keep warm
  23. In a small, heavy saucepan, combine the sugar, water & cream of tartar. Heat over medium heat, stirring occasionally, until sugar is dissolved.
  24. Increase heat to a boil. Do not stir anymore.
  25. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent sugar from crystallizing, until a candy thermometer registers 240 degrees, about 5 minutes.
  26. Meanwhile in the bowl of electric mixer fitted with the whisk attachment, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes
  27. Remove the syrup from the heat when temperature reaches 240 degrees.
  28. Pour the syrup in a steady stream down the side(to avoid splattering) of the bowl containing egg white mixture, with the mixer on medium-low speed.
  29. Beat frosting on medium speed until cool, 5 to 10 minutes.
  30. The frosting should be thick & shiny
  32. Heat oven to 300 degrees
  33. Butter a rimmed baking sheet. Set aside
  34. Combine the egg white and water in a medium bowl.
  35. Whisk until foamy, about 2 minutes
  36. Add pecans and stir to coat
  37. Place the sugar in a second medium bowl
  38. Using a slotted spoon, remove the pecans to the bowl of sugar. Toss to coat.
  39. Transfer the coated nuts to prepared baking sheet. Bake until crisp, about 25 minutes.
  40. Transfer to wire rack to cool completely
  41. TO ASSEMBLE THE CAKE(finally!!)
  42. Place one of the cooled cake layers on a cardboard cake round. Spread with half the fruit filling
  43. Top with second layer, bottom side up, and top with remaining fruit filling.
  44. Ice the sides of the cake with reserved boiled icing
  45. Garnish with sugared pecans
  46. -Life was meant to be lived and curiosity must be kept alive. One must never, for whatever reason, turn his back on life-
  47. Eleanor Roosevel