Yankee Layer Cake

Author

Unknown

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Recipe

Measurements	Ingredients
1 Cup	Sugar
⅔ Cup	Buttermilk
½ tsp	Soda
½ Cup	Butter
½ Cup	Ribbon Cane Syrup
4	Egg Yolks
2 Cups	Flour
1 tsp	Cinnamon
2 tsp	Nutmeg
1 tsp	Cloves
1 tsp	Allspice
1 Cup	Raisins
1 Cup	Nuts
2	Chopped Apples or 1 large
1 Cup	Coconut
½ Cup	Drained Crushed Pineapple

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Instructions

1. Prepare the Cake Batter:

   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Beat in the egg yolks one at a time, then stir in the ribbon cane syrup.
   • In a separate bowl, whisk together the flour, soda, cinnamon, nutmeg, cloves, and allspice.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
   • Stir in the raisins, nuts, chopped apples, coconut, and crushed pineapple.

2. Bake the Cake:

   • Preheat oven to 350°F (175°C).
   • Grease and flour three 9-inch round cake pans.
   • Divide the batter evenly among the prepared pans.
   • Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

3. Prepare the Filling:

   • In a saucepan, combine 2 cups sugar, 1 cup milk, and a piece of butter the size of an egg.
   • Add 1 cup nuts, 1 cup dates, 1 cup coconut, and ½ cup drained crushed pineapple.
   • Cook over medium heat, stirring constantly, until the mixture thickens to a spreading consistency.

4. Assemble the Cake:

   • Once the cakes are completely cool, spread the filling between the layers and on top of the cake.

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