Page 74 of Serving Bunt

Preheat oven to 375°F. Grease and flour 3 (9-inch) round cake pans; set aside.

Beat butter in a large bowl with an electric mixer on medium-high speed until creamy, about 2 minutes. Gradually add sugar, beating on high speed until light and fluffy, 3 to 4 minutes.

Combine flour, baking powder, and salt in a medium bowl; stir well. Add flour mixture to butter mixture alternately with milk in 3 additions, beginning and ending with flour mixture and beating on low speed until combined after each addition. Beat in vanilla.

In a separate large bowl and using clean beaters, beat egg whites with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold egg whites into batter until just combined. Divide batter evenly among prepared pans.

Bake until a wooden pick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes; remove from pans, and cool completely on a wire rack.

Spread Bourbon Filling evenly between each of the layers, and spread top and sides of cake with Meringue Frosting.

Bourbon Filling (makes about 2 cups)

8 large egg yolks

1 cup granulated sugar

1 /2 cup unsalted butter or margarine, melted

1 cup golden raisins, finely chopped

1 /4 cup bourbon or brandy

1 tsp. vanilla extract

Whisk together egg yolks, sugar, and melted butter in a 2-quart saucepan.

Cook over medium, whisking constantly, until sugar is just dissolved and a thermometer reaches 160°F, about 3 minutes.

Remove from heat, and stir in golden raisins, bourbon, and vanilla. Return to heat, and cook over medium, whisking constantly, until mixture thickens to a pudding-like consistency, about 3 minutes longer.

Transfer to a medium bowl, cover surface directly with plastic wrap, and chill until cold, about 2 hours.

Meringue Frosting (makes about 3 cups)

1 /2 cup granulated sugar

1 /4 cup light corn syrup

1 /4 tsp. kosher salt

3 large egg whites

1 /2 tsp. vanilla extract

Combine sugar, corn syrup, 2 tablespoons water, and salt in a medium-size heavy saucepan. Cook over medium, stirring constantly, until mixture is clear.

Continue to cook, stirring often, until a candy thermometer reaches 236°F, 3 to 4 minutes.

While sugar mixture cooks, beat egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Gradually add hot syrup mixture. Add vanilla, and beat on high speed until stiff peaks form and frosting is thick enough to spread, 4 to 6 minutes.

Matty

In the end, we didn’t take home the fifty grand. Or the glass cake stand painted to look like a snowy winter scene. That honor went to Colt and Mila’s two-tiered cookie castle, complete with an isomalt moat.

I could barely spell isomalt.

I did, however, take home the next best thing: Diaz’s monster cock. Talk about one hell of a consolation prize.