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Invented by Emma Rylander Lane in the late 19th century, this bourbon-spiked raisin, pecan, and coconut showstopper gets more flavorful with age. Martha made this recipe on episode 707 of Martha Bakes.

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 3 3/4 cups sifted cake flour (not self-rising), plus more for pans
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 3 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup milk
• 8 large egg whites
• 8 large egg yolks
• 4 whole large eggs
• 1 1/2 cups sugar
• 2 1/2 cups (5 sticks) unsalted butter, cut into pieces, room temperature
• 1/4 cup bourbon
• 2 cups raisins, preferably large, such as muscat or monukka
• 1/2 cup bourbon
• 2 3/4 cups shredded unsweetened coconut
• 1 1/4 cups chopped pecans
• 1/2 cup candied kumquats, drained and chopped

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