Categories: Cakes 
      Yield: 12 servings 
  
    1/2 lb Butter,at room temperature 
      2 c  Sugar 
  3 1/2 c  Flour,all-purpose 
  3 1/2 ts Baking powder 
    1/2 ts Salt 
      1 c  Milk 
      8    Egg whites 
 
--------------------------------LANE FILLING-------------------------------- 
      8    Egg yolks 
      1 c  Sugar 
    1/2 lb Butter,at room temperature 
      2 tb Brandy 
      2 tb Water 
    1/2 c  Candied cherries,finely chop 
      1 c  Raisins,seeded,coarsely chop 
      1 c  Pecans,chopped 
    1/2 c  Coconut,shredded 
  
  1. Preheat oven to 375'F. 
  2. Generously grease 4 9" layer cake pans and line with greased waxed 
  paper. 
  3. Cream butter with sugar until light, fluffy, and smooth. Beat with 
  electric beater until sugar has dissolved, or use sturdy rotary 
  beater. 
  4. Sift flour with baking powder and salt onto waxed paper. Add to 
  butter-sugar mixture alternately with milk, stirring until smooth. 
  5. In separate bowl beat egg whites until stiff and fold into cake 
  batter. 
  6. Pour batter into prepared pans and bake in preheated oven for 20 
  minutes. 
  7. Place on cake rack and let stand 5 minutes before taking from 
  pans. Turn out onto racks and let stand until cool. Put layers 
  together with a thin layer of filling and frost sides and top of cake 
  with remaining filling. 
  *** LANE FILLING *** 
  Place egg yolks and sugar in saucepan. Beat with hand rotary or 
  electric mixer until blended. Add butter. Cook and beat over medium 
  heat until sugar dissolves and mixture thickens. Remove from heat, 
  pour into mixing bowl, and cool slightly. Add brandy and water; stir 
  in fruits, pecans, and coconut.