Lane Cake
A Lane cake is a layered white cake traditional in the American South. The outside has a white frosting, and each layer has different ingredients. For example, one layer may have pecans and coconut, the next layer almonds. Due to the complicated preparations and multiple ingredients, Lane cakes are considered difficult to make.
Source and licence
"Lane Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lane_Cake, revision 4522776), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lane_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522776
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by curated dish list: lane cake (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ½ lb (225 g) butter, at room temperature
- 2 cups (480 g) white granulated sugar
- 3½ cups (525 g) all-purpose flour
- 3½ tsp baking powder
- ½ tsp salt
- 1 cup (240 ml) milk
- 8 egg whites
- 8 egg yolks
- 1 cup (240 g) white granulated sugar
- 1 cup (240 g) raisins, seeded and coarsely chopped
- 1 cup (240 g) pecans, chopped
- ½ cup (120 g) shredded dried coconut
- ¼ cup bourbon or grape juice
- 1 cup candied cherries
Method
- Cream the butter and sugar together until light and fluffy.
- Sift together the flour, baking powder, and salt.
- Mix the milk and flour mixture into the butter, beginning with the flour and alternating between the two until fully incorporated. Do not overmix, or the cake will be tough.
- Whip the egg whites to medium-stiff peaks in a clean, grease-free bowl. Fold the beaten whites into the batter.
- Transfer the batter between greased and parchment-lined cake pans. Bake at 350°F until the tops are springy and a toothpick inserted int the middle comes out clean.
- Cool and unmold the cakes.
- Whip the yolks and sugar together in a saucepan. Stir in the butter.
- Cook the yolk mixture over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not overcook, or it will curdle. Remove from the heat.
- Stir in the raisins, pecans, coconut, bourbon, and candied cherries.
- Let cool slightly, then spread the filling over the cake layers.