Authentic Lane Cake

[Eleanor Rose]

(Wikimedia Commons)​

Lane cake is made with lots of egg whites, the yolks reserved for a rich filling of ground pecans and raisins flavored with bourbon or brandy. It's something of an illicit treat for Southern teetotalers, some of whom insist on substituting grape juice. Truth be told, it's best if you throw caution to the wind and use bourbon or brandy. After all, lane cake has been the ultimate classic Southern boozy layer cake since the late 19th century.

Cake Batter Ingredients:

• 3 1/2 cups sifted cake flour or 3 cups all-purpose sifted flour
• 3 1/2 tsp double-acting baking powder
• 1/8 tsp salt
• 1/4 tsp grated nutmeg optional
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 2 tsp vanilla extract or 1 teaspoon orange extract
• 1 cup milk
• 8 large egg whites

Filling Ingredients and Boiled Frosting Ingredients:

• 8 large egg yolks
• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 tsp salt
• 1/2 cup bourbon or brandy
• 1 tsp vanilla extract
• 1 cup finely chopped raisins
• 1 cup finely chopped pecans
• 1 cup granulated sugar for frosting
• 1/3 cup water for frosting
• 2 large egg whites for frosting
• Pinch salt for frosting
• 1 tsp vanilla extract for frosting

To make the cake batter:

• Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease three 9- by 1½-inch round baking pans or two 9- by 3-inch round baking pans or spring-form pans, line the bottoms with parchment paper or wax paper, grease again, and dust with flour.
• To make the batter: Sift together the flour, baking powder, salt, and, if using, nutmeg.
• In a large bowl, beat the butter on low speed until smooth, about 2 minutes.
• Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 5 minutes. Add the vanilla. Add the flour mixture and milk alternately (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour.
• In a large bowl, beat the egg whites on low until foamy, about 1 minute. Increase the speed to medium and beat until soft leaks form, 5 to 8 minutes. Fold one fourth of the egg whites into the batter, then gently fold in the remaining whites.
• Divide the batter equally between the prepared pans. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, 20 to 25 minutes for 3 pans or about 30 minutes for 2 pans.
• Let cool in the pans for 10 minutes, then remove to wire racks and let cool completely, at least 1½ hours. The cake can be wrapped and stored at room temperature for up to 1 day.

To make the filling:

• Place the egg yolks in a 2-quart saucepan and lightly beat. Add the sugar and beat until smooth. Add the butter and salt and cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and almost translucent, about 10 minutes. Do not boil.
• Remove from the heat and gradually stir in the bourbon or brandy and vanilla. Add the raisins and pecans. Let cool, but do not chill before spreading.

To assemble:

• If using 2 larger pans, use a serrated knife to cut each cake in half horizontally. Arrange a cake layer on a serving plate and spread with a third of the filling, about 1 cup. Top with a second cake, spread with half of the remaining filling, and place the third cake layer on top. If making a 3-layer cake, spread the remaining filling on top; for a 4-layer cake, leave the top bare and cover later with frosting. Place in a covered container. Let ripen in a cool place or the refrigerator for at least 2 days and up to 2 weeks, daily spooning any of the filling that seeps out back over top of the cake. For long term storage, place in the freezer for up to 4 months.

Frosting directions:

• In a small saucepan, stir the sugar and water over low heat until dissolved. Stop stirring, increase the heat to medium-high, and boil until it reaches the soft-ball stage and registers 238°F on a candy thermometer.
• Meanwhile, in a large bowl, beat the egg whites on low speed until foamy, about 1 minute. Add the salt, increase the speed to medium-high, and beat until soft peaks form, about 1 minute.
• In a slow, steady stream, beat in the hot syrup. Be careful the syrup does not touch the beaters or it will spin into threads. Add the vanilla and beat until cool.
• For a 3-layer cake, spread the frosting over the sides of the cake; for a 4-layer cake, spread over the sides and top. If not serving on the same day or for leftovers, store in the refrigerator covered with a cake keeper, a tent of foil, or a bowl with a knife or other flat utensil wedged under it. Serve at room temperature.

 

[donna]

Sounds delicious.

 

[lupaglupa]

My grandmother made a version of this cake every year at Christmas. She always called it Amalgamation Cake.

 

[NH Civil War Gal]

I had a VERY dear friend, really a second mother, who made Lane Cake once a year. What a tremendous job to make it, but what a treat to eat it! Long before the internet and she gave me the recipe but I haven't made it yet.

 

[Tennessee Union Gal]

View attachment 448570
(Wikimedia Commons)​

Lane cake is made with lots of egg whites, the yolks reserved for a rich filling of ground pecans and raisins flavored with bourbon or brandy. It's something of an illicit treat for Southern teetotalers, some of whom insist on substituting grape juice. Truth be told, it's best if you throw caution to the wind and use bourbon or brandy. After all, lane cake has been the ultimate classic Southern boozy layer cake since the late 19th century.

Cake Batter Ingredients:

• 3 1/2 cups sifted cake flour or 3 cups all-purpose sifted flour
• 3 1/2 tsp double-acting baking powder
• 1/8 tsp salt
• 1/4 tsp grated nutmeg optional
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 2 tsp vanilla extract or 1 teaspoon orange extract
• 1 cup milk
• 8 large egg whites

Filling Ingredients and Boiled Frosting Ingredients:

• 8 large egg yolks
• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 tsp salt
• 1/2 cup bourbon or brandy
• 1 tsp vanilla extract
• 1 cup finely chopped raisins
• 1 cup finely chopped pecans
• 1 cup granulated sugar for frosting
• 1/3 cup water for frosting
• 2 large egg whites for frosting
• Pinch salt for frosting
• 1 tsp vanilla extract for frosting

To make the cake batter:

• Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease three 9- by 1½-inch round baking pans or two 9- by 3-inch round baking pans or spring-form pans, line the bottoms with parchment paper or wax paper, grease again, and dust with flour.
• To make the batter: Sift together the flour, baking powder, salt, and, if using, nutmeg.
• In a large bowl, beat the butter on low speed until smooth, about 2 minutes.
• Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 5 minutes. Add the vanilla. Add the flour mixture and milk alternately (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour.
• In a large bowl, beat the egg whites on low until foamy, about 1 minute. Increase the speed to medium and beat until soft leaks form, 5 to 8 minutes. Fold one fourth of the egg whites into the batter, then gently fold in the remaining whites.
• Divide the batter equally between the prepared pans. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, 20 to 25 minutes for 3 pans or about 30 minutes for 2 pans.
• Let cool in the pans for 10 minutes, then remove to wire racks and let cool completely, at least 1½ hours. The cake can be wrapped and stored at room temperature for up to 1 day.

To make the filling:

• Place the egg yolks in a 2-quart saucepan and lightly beat. Add the sugar and beat until smooth. Add the butter and salt and cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and almost translucent, about 10 minutes. Do not boil.
• Remove from the heat and gradually stir in the bourbon or brandy and vanilla. Add the raisins and pecans. Let cool, but do not chill before spreading.

To assemble:

• If using 2 larger pans, use a serrated knife to cut each cake in half horizontally. Arrange a cake layer on a serving plate and spread with a third of the filling, about 1 cup. Top with a second cake, spread with half of the remaining filling, and place the third cake layer on top. If making a 3-layer cake, spread the remaining filling on top; for a 4-layer cake, leave the top bare and cover later with frosting. Place in a covered container. Let ripen in a cool place or the refrigerator for at least 2 days and up to 2 weeks, daily spooning any of the filling that seeps out back over top of the cake. For long term storage, place in the freezer for up to 4 months.

Frosting directions:

• In a small saucepan, stir the sugar and water over low heat until dissolved. Stop stirring, increase the heat to medium-high, and boil until it reaches the soft-ball stage and registers 238°F on a candy thermometer.
• Meanwhile, in a large bowl, beat the egg whites on low speed until foamy, about 1 minute. Add the salt, increase the speed to medium-high, and beat until soft peaks form, about 1 minute.
• In a slow, steady stream, beat in the hot syrup. Be careful the syrup does not touch the beaters or it will spin into threads. Add the vanilla and beat until cool.
• For a 3-layer cake, spread the frosting over the sides of the cake; for a 4-layer cake, spread over the sides and top. If not serving on the same day or for leftovers, store in the refrigerator covered with a cake keeper, a tent of foil, or a bowl with a knife or other flat utensil wedged under it. Serve at room temperature.

I have a Lane Cake recipe and have made it several times. In a way I'm sorry it's so good, because it is a pain and a half to make!

 

[lupaglupa]

I once made this as a wedding cake - that was a job and a half!