Lane Cake Southern Tradition |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Classic cake served at my wedding shower 25 years ago. Worth the ripening stage. Great-great Aunt Lucille's time honored recipe. Ingredients:
1 cup of unsalted butter |
2 cups of sugar |
1 teaspoon of the best vanilla you can buy |
3 1/4 cup of sifted flour |
3 1/2 teaspoon baking powder |
3/4 teaspoon salt |
1 cup of milk |
8 egg whites |
8 egg yolks |
1 3/4 cup of sugar |
1/2 salt |
3/4 cup of butter |
1/2 cup of bourbon |
1 1/2 cup each chopped pecans, raisins, glazed cherries |
1 1/2 cups frozen coconut |
1 cup of sugar |
1/3 cup of water |
1/4 teaspoon cream of tartar |
1/8 teaspoon salt |
2 unbeaten egg whites |
1 teaspoon of vanilla |
Directions:
1. Cream butter and sugar; add vanilla.
2. Sift dry ingredients, add to butter mixture alternately with milk.
3. Beat egg whites until stiff but not dry.
4. Fold whites into batter.
5. Divide batter equally between four greased floured 9 inch cake pans.
6. Bake at 375 degrees 16 minutes, or until done, cool.
7. Put egg yolks in top of double boiler; beat slightly.
8. Add sugar, salt and butter.
9. Cook until sugar is dissolved and mix has thickened.
10. Remove from heat and add the bourbon.
11. Beat one minute. Stir in nuts, raisins coconut and cherries.
12. Spread frosting between layers and top and sides of cake.
13. Cover tightly and store at least one day to ripen. Can be frozen too.
14. On day of service, make seven minute frosting.
15. Combine sugar, water cream of tartar and salt in saucepan.
16. Bring to a boil, stirring until sugar dissolves.
17. Very slowly add to unbeaten egg whites in mixing bowl, beating constantly with electric mixer until stiff peaks form.
18. Beat in vanilla.
19. Frost over prepared cake.
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