Lane Cake

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette

Serves 12 people

Categories: Cake

Ingredients

  • for the cake:
  • 3 1/2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup whole milk
  • 8 egg whites
  • For filling:
  • 12 egg yolks
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter, melted
  • 1 1/2 cups finely chopped pecans
  • 1 1/2 cups finely chopped raisins
  • 1 1/2 cups sweetened flaked coconut
  • 1/2 cup bourbon
  • 1 1/2 tsp. vanilla extract

Directions

  1. Heat oven to 325 degrees. Grease and flour 3 ( 9 inch) round cake pans. Line the pans with parchment rounds; grease and flour paper.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a separate bowl, beat butter with an electric mixer until creamy. Slowly beat in sugar; beat at high speed 5 minutes or until mixture is light and fluffy.
  4. Add flour mixture to butter mixture in thirds, alternately with half the milk, beginning and ending with the flour. Beat at low only until blended after each addition.
  5. Beat egg whites in a third bowl on high speed until stiff peaks form. Stir one-third of the egg whites into the batter. Gently fold in remaining egg whites with a rubber spatula.
  6. Spoon batter into prepared cake pans. Smooth tops with spatula.
  7. Bake 20 to 25 minutes or until a wooden pick inserted near the center comes out clean. Cool cakes in pans on wore racks for 10 minutes.
  8. Remove from pans and cool completely on wire racks.
  9. To prepare the filling, whisk together the egg yolks and sugar in a large, heavy saucepan until well blended. Whisk in the melted butter, and cook over medium to medium-low heat, stirring constantly, for 3 minutes or until mixture thickly coats the back of a spoon. Do not let mixture simmer or boil.
  10. Stir in pecans, raisins and coconut; cook 1 minute. Remove from heat and stir in bourbon; cook 1 minute. Remove from heat and stir in vanilla. Let stand 5 minutes. Spread a scant dollop of filling between each layer; use remainder on top and sides of cakes. Cool completely.

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