A forgotten Southern classic, Amalgamation cake is filled with raisins and coconut, iced with homemade frosting and garnished with more coconut and raisins.
Last year I was asked to write about Amalgamation Cake for eat.drink.MISSISSIPPI. Had you heard of it before? I hadn’t — and I quickly learned this old Southern cake is both beloved and surprisingly elusive.
In the South, family recipes are treasured. Many are handed down by memory rather than written precisely; sometimes a list of ingredients is all you get, other times a relative guards the method like a family heirloom. Amalgamation Cake is one of those recipes wrapped in family lore. When I asked around, responses were split: some had never heard of it, while others knew someone who insisted it was their favorite dessert. Usually it was a woman in the family who baked it annually for holidays. The cake’s origins are unclear, and several Southeastern states claim it.
The Search for the Perfect Amalgamation Cake Recipe
When researching recipes, I found dozens of versions with wide variations: egg counts from five to ten, fillings with or without jam, and instructions ranging from meticulous to maddeningly vague. One detail stood out across most recipes: freshly grated coconut makes the best filling.
I chose a recipe that offered clear steps and the classic combination of raisins, coconut and nuts. Making an Amalgamation Cake is a commitment — it involves multiple steps and bowls — which explains why many families reserve it for special occasions.
How to Make Amalgamation Cake
The word “amalgamation” means to unite two or more things into one, and this cake lives up to its name: layers of buttery cake joined with a rich fruit-and-nut filling and a boiled white frosting.
Bake the Cake Layers
Before you begin, set two sticks (1 cup) of unsalted butter out to come to room temperature.
Step one. Heat the oven to 350°F. Grease two 9-by-2-inch round cake pans and dust them lightly with flour. Set aside.
Step two. In the bowl of an electric mixer, cream the softened butter on medium-low and gradually add 2 cups granulated sugar. Beat until the mixture is pale yellow.
Step three. In a medium bowl, sift together 3 cups all-purpose flour, 2 teaspoons baking powder and 1/4 teaspoon salt. With the mixer on low, add about one-third of the dry ingredients to the creamed butter, then half the milk (1 cup room-temperature whole milk). Repeat, ending with the remaining dry ingredients. Scrape the bowl as needed and mix until combined.
Step four. In a clean bowl, beat 5 room-temperature egg whites until stiff peaks form. Take 1 cup of the beaten whites and whisk it into the batter to loosen it, then gently fold the remaining whites in by hand to preserve the airy texture.
Step five. Divide the batter between the prepared pans and bake 30–40 minutes, until the tops are pale golden and a toothpick comes out clean. Cool in the pans briefly, then invert onto a rack to cool completely.
Make the Filling
The filling is a warm, buttery custard loaded with raisins, coconut and pecans.
Step one. Separate 5 eggs. Reserve two of the whites for the frosting later. In a medium heavy saucepan, combine the 5 egg yolks with 1 1/2 cups granulated sugar and 1 stick (1/2 cup) unsalted butter. Bring to a gentle simmer over medium heat.
Step two. Cook, stirring constantly, until the sugar dissolves and the mixture thickens, about 10 minutes.
Step three. Remove from the heat and stir in 1 cup raisins, 1 cup sweetened grated coconut and 1 cup chopped pecans. Keep the filling warm while you make the frosting.
Make the Boiled White Frosting
Step one. In a small heavy saucepan, combine 2 cups granulated sugar, 3/4 cup water and 1 teaspoon cream of tartar. Heat over medium, stirring until the sugar dissolves, then increase heat to a boil. Do not stir further.
Step two. Boil, occasionally washing down the pan sides with a wet pastry brush to prevent crystallization, until a candy thermometer reaches 240°F (soft-ball stage), about 5 minutes. Remove from heat.
Step three. Meanwhile, whisk the two reserved egg whites on medium speed until soft peaks form, about 2½ minutes.
Step four. With the mixer on medium-low, stream the hot syrup down the side of the bowl into the egg whites. Increase speed to medium and beat until the frosting cools and becomes thick and glossy, 5–10 minutes.
Assembling Amalgamation Cake
Place one cooled cake layer on a serving plate. Trim the top if necessary to create a flat surface. Spread half the warm fruit filling over that layer, then place the second cake layer on top.
Spread the remaining fruit filling over the top of the cake. Use the boiled white frosting to ice only the sides of the cake. Garnish the top with extra coconut and raisins if desired.
When finished, the Amalgamation Cake is an impressive, traditional dessert: tall, sweet and festive — a perfect centerpiece for holiday dinner alongside classic Southern sides.
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Amalgamation Cake
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Ingredients
For the cake:
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup whole milk room temperature
- 5 egg whites room temperature
For the fruit filling:
- 5 egg yolks room temperature
- 1 ½ cups granulated sugar
- 1 stick (½ cup) unsalted butter
- 1 cup raisins
- 1 cup sweetened grated coconut
- 1 cup chopped pecans
For the boiled white frosting:
- 2 cups granulated sugar
- ¾ cup water
- 1 teaspoon cream of tartar
- 2 egg whites room temperature
Instructions
For the cake:
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Heat the oven to 350°F. Prepare two 9-by-2-inch round cake pans and set aside.
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Place butter in a mixer bowl. Cream on medium-low and gradually add sugar until pale yellow.
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Sift together flour, baking powder and salt. Alternately add dry ingredients and milk to the creamed butter, starting and ending with dry. Mix until just combined.
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Beat egg whites to stiff peaks, fold 1 cup into the batter, then gently fold in the rest.
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Divide batter between pans and bake 35–40 minutes until a toothpick comes out clean. Cool completely on racks.
For the filling:
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Combine egg yolks, sugar and butter in a heavy saucepan over medium heat.
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Cook, stirring constantly, until thick and sugar is dissolved, about 10 minutes.
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Remove from heat and stir in raisins, coconut and pecans. Keep warm.
For the frosting:
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Combine sugar, water and cream of tartar in a small saucepan. Heat until sugar dissolves, then boil without stirring.
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Boil until the syrup reaches 240°F, washing down the pan sides as needed to prevent crystallization. Remove from heat.
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Whisk reserved egg whites to soft peaks, then slowly pour in the hot syrup with the mixer on medium-low. Beat until cool and glossy, 5–10 minutes.
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Assemble the cake: spread half the fruit filling on the first layer, top with the second layer, spread remaining filling on top and ice the sides with the boiled frosting.