Recipe

Southern Lane Cake Recipe

Add Step-by-Step Photos	Hayamaktoum / All my dishes 8 months, 2 weeks ago Lane Cake is an incredibly rich butter cake, almost a pound cake, with an intense bourbon filling. This cake is not for the faint of heart! This Southern tradition gets its name from Emma Rylander Lane of Clayton, Alabama, who won a prize for it in t... More Prep:30m Cook:25m Servings:12	Hayamaktoum
	southern rich decadent cake dessert bourbon christmas holiday traditional

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Ingredients

Filling:

3/4 c. raisins

1/2 c. shredded coconut

1/2 c. pecans

1/2 c. butter

1 c. sugar

1/2 c. bourbon

8 egg yolks

1 t. vanilla

Cake:

8 egg whites

2-1/4 c. sugar

1-1/4 c. butter, softened

2 t. vanilla

3-1/3 c. cake flour, sifted

4-1/2 t. baking powder

1-1/2 t. salt

1-1/2 c. milk

Frosting:

2 c. sugar

few grains salt

1/3 c. corn syrup

2/3 c. water

2 egg whites

1 t. vanilla

Directions

Equipment Notes: 8-inch round cake pans are smaller than the standard size, so you may need to buy them (you need three); Williams Sonoma carries them. A stand mixer is necessary; hand-held mixers generally don't work on the frosting. A candy thermometer is helpful for the frosting. For decorating, buy edible white glitter and/or red/green/gold Luster Dust or Shimmer Dust where cake decorating supplies are sold.

Filling: Chop raisins and chop pecans finely. Melt butter; add sugar and bourbon; bring just to boiling to dissolve sugar. Beat yolks slightly; add a small amount of hot mixture to yolks, stirring vigorously; then add yolks back to hot mixture, stirring vigorously. Cook over low heat, stirring, until thickened. Remove from heat. Stir in raisins, pecans, coconut, and vanilla. Mix well. Cool to room temperature (no cooler or it will be too stiff to spread). While filling cools, make cake.

Cake: Lightly grease and flour three 8" round cake pans. Heat oven to 375º. Beat egg whites until stiff; set aside. Cream sugar and butter thoroughly until light. Add vanilla; mix. Sift dry ingredients together; add to batter alternately with milk, beating after each addition. Fold in whites carefully. Bake at 375º 18-20 minutes or until wooden pick inserted in center comes out clean. Carefully remove cake from pans to cake racks and cool completely. While cake cools, make frosting.

Frosting: In saucepan, combine sugar, salt, syrup and water. Cook over low heat, stirring, until sugar dissolves. Cook over low heat, covered, without stirring, for 3 minutes; uncover and continue to cook over low heat until syrup spins a thread from spoon (240º on candy thermometer). Beat egg whites until stiff. Pour the syrup slowly over the egg whites, beating constantly. Beat until frosting begins to lose gloss and hold shape. Stir in vanilla. A drop or two of hot water can be added if frosting becomes too thick.

Fill cake and frost.

Decorating ideas: Christmas Ribbons & Roses (see separate recipe); Sugared pecan halves; White Cake Sparkles Glitter

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