Shelly's Recipe

COCONUT BOURBON FILLING FOR CAKES

Category: Frostings/Glazes/Fillings/Toppings

1 1/2 cups raisins, halved red candied cherries and flaked coconut
12 egg yolks, lightly beaten
1 3/4 cups sugar
3/4 cup butter
1/2 tsp salt
1/2 cup bourbon

Place raisins in a saucepan and cover with water. Bring to a boil; cover, remove from heat and let stand 6 minutes. Drain and pat dry.

Combine raisins, cherries, pecans and coconut in a large bowl; set aside. Combine egg yolks and next 3 ingredients in a double boil and bring water to a boil. Reduce heat to medium; cook, stirring constantly for 20 minutes or until mixture is thick. Add bourbon; stir well. Pour over fruit and nut mixture, stirring well; cool completely.