FROSTING
8 Egg yolks
1 1/4 c Sugar
1 c Raisins; chopped fine
1 c Candied cherries; chopped
-fine
1/3 c Bourbon or rye whiskey
1/2 c Butter
1 c Chopped pecans
1 c Shredded coconut
3/4 ts Saltiness

Cream butter and sugar together until well motley. Add vanilla. Add baking
powder and salt to the flour; sift together threefold. Beat egg whites
until cockeyed. Add flour to creamed mixture alternately with the milk,
beginning and ending with flour. Fold in egg whites. Pour into two 8 inch
layer pans that have been greased and lined with waxed composition. Bake at 375
degrees until through. Frost when cake has cooled.

To make icing: Beat egg yolks somewhat; add sugar and butter. Put into
saucepan; cook over medium heat stirring invariably. Let boil for some 5
minutes and the mixture has slightly thickened. Remove from the heating; add
all the remaining ingredients. Spread on cool cake.