*pout*

Why do they say I am a 'golden retriever.'

Why do they try to put me in an understandable box.

I am so much more than the limits you try to place on me.

I am so much more than they are not seeing.

~Mary

Alabama Lane Cake

Ingredients

Cake Layers

  • 2 ¼ cups sugar
  • 1 ¼ cups butter, softened
  • 8 large egg whites, at room temperature
  • 3 cups all-purpose soft-wheat flour (such as White Lily)
  • 4 teaspoons baking powder
  • 1 tablespoon vanilla extract
  • Shortening

Peach Filling

  • Boiling water
  • 8 ounces dried peach halves
  • ½ cup butter, melted
  • 1 cup sugar
  • 8 large egg yolks
  • ¾ cup sweetened flaked coconut
  • ¾ cup chopped toasted pecans
  • ½ cup bourbon
  • 2 teaspoons vanilla extract

Peach Schnapps Frosting

  • 2 large egg whites
  • 1 ½ cups sugar
  • ½ cup peach schnapps
  • 2 teaspoons light corn syrup
  • ⅛ teaspoon table salt

Directions

Instructions Checklist

  • Step 1Prepare Cake Layers: Preheat oven to 350°F. Beat first 2 ingredients at medium speed with an electric mixer until fluffy. Gradually add 8 egg whites, 2 at a time, beating well after each addition.
  • Step 2Sift together flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in 1 Tbsp. vanilla extract. Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 1 ¾ cups batter in each pan).
  • Step 3Bake at 350°F for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
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Greetings

Greetings.  I am Lady Mary Bollinger.

I am an artist who resides in Montgomery, Alabama.

I am Filipina, Native American Indian, African, Hawaiian, Asian, American.

I have a puppy named Rascal.