Lane Cake is a classic Southern dessert. It's a rich, decadent cake filled with a boozy fruit mixture between delicate white cake layers.
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Total Time 55 minutesminutes
Servings 16servings
Ingredients
For the Cake:
8egg whitesroom temperature
1cupbutterroom temperature
2cupssugar
3 1/2cupsall-purpose flour
3teaspoonsbaking powder
1cupwhole milkroom temperature
1teaspoonvanilla extract
For the Filling:
1cuppecans
1cupsweetened coconut
1cupraisins
1/2cupbutter
2cupssugar
8egg yolks
1/4cupwhole milk
1/4teaspoonKosher salt
1/2cupbourbon or brandy
1teaspoonvanilla extract
1/2cupcandied or Maraschino cherriesfor garnish
Instructions
Preheat the oven to 350 degrees. Grease and flour three 8-inch cake pans.
Beat the egg whites until soft peaks form.
In a separate large mixing bowl, use an electric mixer at medium-high speed to cream the butter and sugar well.
Sift together the flour and baking powder. Add the flour mixture to the creamed mixture alternately with the milk.
Fold in the beaten egg whites. Stir in the vanilla.
Divide the cake batter evenly between the three pans.
Bake for 25 minutes or until golden brown. Remove from the oven and cool in the pans for 15 minutes. Remove the layers from the pans and cool completely on a wire rack.
Make the filling: In a heavy saucepan over medium heat, bring the egg yolks, butter, sugar, and milk to a low boil. Cook, stirring constantly for 3 to 4 minutes.
Remove the pan from the heat and add the remaining ingredients except the cherries.
Allow the filling to cool completely before assembling the cake.
Place one layer on a cake plate and top with 1/3 of the filling. Repeat with the remaining two layers, leaving the sides of the cake unfrosted.
Garnish the top with cherries if desired.
Notes
Some cooks frost the sides of this cake with a white “7-minute” icing. Our family tradition is to leave the sides unfrosted. It’s simply three layers with filling in between and on top.
Store covered at room temperature for 3 to 4 days.
May be frozen whole or in individual slices for up to 3 months.