How to make a Venetian rum cake, topped with meringue (1968)

Instructions

1. Make and bake the cake mix as the label directs for two 8-inch layer-cake pans; cool.
2. Meanwhile, make custard this way: In a double boiler top, place the cornstarch and slowly stir in the condensed milk, then the unbeaten egg yolks (refrigerate the whites -- covered, to ensure no smell contamination); stir until smooth.
3. Then, while stirring constantly, slowly add hot water.
4. Cook over boiling water, stirring constantly, until the custard thickens -- about 10 minutes.
5. Remove from the heat and stir in 1 teaspoon of vanilla extract.
6. Turn the mixture into a bowl and lay a piece of waxed paper that covers the surface of the custard (directly on it); refrigerate.
7. Getting back to the cake; with a long, sharp knife, split the 2 cooled cake layers in half horizontally, making 4 layers.
8. Now, sprinkle the cut surface of each with 1 tablespoon of rum.
9. Combine the fruits and the pecans.
10. Now place 1 cake layer, cut side up, on a heatproof platter. Spread with 1/3 of the (now) cold custard, then sprinkle with 1/3 of the fruit-nut mixture.
11. Repeat, using 3 cake layers; top with the fourth cake layer, cut side down.
12. Refrigerate; then do this the next day, about 3 hours before serving: let the egg whites stand out for 1 hour.
13. Start heating the oven to 375 (F).
14. Now, with an electric mixer at high speed, beat the egg whites until frothy; add 2 tablespoons of sugar, then beat at a low speed for about 5 minutes, then at high speed for 1 minute.
15. Repeat this process until all the sugar is added -- then stir in 1 teaspoon of vanilla.
16. Use the meringue to thickly swirl on the top and sides of the cake.
17. Bake until the meringue is golden -- about 5 minutes.
18. Cool; Refrigerate.
19. To serve, dip a long, sharp knife in hot water, then cut cake into 12 wedges.