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1
Preheat oven to 375F.
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2
Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line pans with waxed paper.
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4
Sift first 4 ingredients into medium bowl.
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5
Beat butter and 1 1/2 cups sugar in large bowl until smooth.
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6
Beat in vanilla.
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7
Beat in flour mixture in 3 additions alternately with milk in 2 additions.
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8
Using clean dry beaters, beat whites in another large bowl until soft peaks form.
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9
Gradually add remaining 1/2 cup sugar, beating until whites are stiff but not dry.
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10
Fold 1/3 of whites into butter mixture.
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11
Fold in remaining whites in 2 additions.
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12
Divide batter among pans (batter will be about 1/2 inch deep).
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13
Bake cakes until tester inserted into center comes out clean, about 20 minutes.
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14
Turn cakes out onto racks; peel off paper.
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15
Cool completely.
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16
Mix bourbon, cherries and apricots in small bowl.
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17
Cover; let stand at room temperature until most of bourbon is absorbed and fruit softens, at least 3 hours and up to 1 day.
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18
Using electric mixer, beat yolks and sugar in medium bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes.
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19
Beat in butter.
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20
Transfer yolk mixture to heavy medium saucepan.
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21
Stir over medium-low heat until thermometer registers 160F and mixture is thick, about 15 minutes.
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22
Remove from heat; mix in nuts, coconut and fruit mixture.
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23
Chill until cold, about 4 hours.
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24
Mix in chocolate.
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25
(Cake layers and filling can be made 1 day ahead.
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26
Wrap cakes; store at room temperature.
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27
Cover filling; chill.)
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28
Place 1 cake layer on platter.
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29
Spread with 1/3 of filling.
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30
Repeat layering of cake and filling 2 more times.
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31
Top with final cake layer, pressing slightly.
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32
Chill cake.
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33
Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth.
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34
Beat in bourbon and vanilla.
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35
Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form.
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36
Add cream cheese mixture to whipped cream; beat until stiff enough to spread.
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37
Spread frosting over top and sides of cake.
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38
If desired, place pecans around edge of cake.
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39
Using rolling pin, flatten apricot halves between sheets of plastic wrap.
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40
Cut out leaf shapes.
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41
Arrange on cake.
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42
(Can be made 2 days ahead.
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43
Cover with cake dome; chill.)
