Ingredients: |
Ingredients: Cake:
1 c butter (2 sticks) softened
2 c sugar
3 c flour
1 Tbsp plus 1 tsp baking powder
3/4 c milk
1/2 tsp vanilla
1/4 tsp almond extract
8 egg whites
Lane Cake Filling
1/2 c butter (1 stick)
8 egg yolks (I use 12, including the 4 left over from frosting)
1 1/2 c sugar
1 c chopped pecans
1 c chopped raisins*
1 c flaked coconut
1/2 c chopped maraschino cherries*
1/3 c bourbon
*chop by hand, food processor makes an ugly mush of them
Seven Minute Frosting*
3 c sugar
2/3 c warm water
4 egg whites
2 Tbsp light corn syrup
2 tsp vanilla
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Directions: |
Directions:Make cake:
Preheat oven to 350
Grease and flour 2 9-inch cake pans (or grease and line bottom with parchment paper cut to size)
Beat egg whites at high speed until stiff peaks form; scrape into separate metal bowl and set aside.
Beat butter at med speed with an electric mixer until creamy; gradually add sugar, beating well.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each additions. Stir in flavorings.
Fold reserved egg whites into batter. Pour into 3 greased and floured 9 inch cake pans.
Bake at 350º for 18-22 minutes or until a wooden pick inserted in center comes out clean. NOTE: original recipe said 325 for 18 minutes, which was not enough. Test in your own oven, and remove when cooked but not browned. Should be moist.
Cool in pans on wire racks 10 mins; remove from pans and cool completely on wire racks.
Make Filling:
Melt butter in a heavy saucepan over low heat. Add egg yolks and sugar; cook, stirring vigorously until sugar dissolves and mixture thickens (18 to 20 mins). DO NOT UNDER COOK, SHOULD BE VERY THICK. Stir in bourbon and cook for 1 minute. Remove from heat; stir in pecans and remaining ingredients. Cool completely.
Assemble the layers with filling between. If desired, spread filling over top as well (this is traditional, but i prefer just using the white frosting on the top and sides)
Make frosting:
If you have a large double boiler and a hand mixer, use the standard directions:
Combine sugar, water, egg whites and corn syrup in top of a large double boiler, beat at low speed with an electric hand mixer 30 seconds or until blended. Place over boiling water, beat constantly at high speed 7 to 9 minutes or until stiff peaks form and the temperature reaches 160 degrees. Remove from heat. Add vanilla, beat 2 minutes or until frosting is spreading consistency.
If you don't have a large double boiler or a hand mixer, you can make it with a stand mixer:
Boil sugar and water to soft ball stage (use thermometer for 234 to 240 degrees, or drop a bit into a glass of cold water and it should form a soft ball).
Beat egg whites, corn syrup and vanilla to soft peaks.
Add sugar syrup in a stream beating constantly, beat until spreading consistency.
Assemble the cake:
Spread lane cake filling between layers. Frost sides and top with icing. Display with pride on a cake stand!
NOTES: The original recipe says to spread filling between layers and on top, and put the white frosting only on the sides. I prefer it with the white frosting all over. Note the runny streaks down the side (pictured) when I tried it per the recipe. If you plan to frost this way make sure the filling is 'set' enough.
The filling should not be runny as pictured, although this tasted and looked fine. |
Personal
Notes: |
Personal
Notes: Per Grandma Robertson, this is the penultimate southern cake. Growing up in Alabama, it was a labor of love if someone baked you a Lane cake. After I made my first one for an English clan Christmas dinner I realized what she meant, it is a project! It is worth the work, though.
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This recipe for Lane Cake is from