Lanecake Recipes

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SOUTHERN LANE CAKE



Southern Lane Cake image

I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake-only so much better! -Mabel Parvi, Ridgefield, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 20

6 large egg whites
3/4 cup butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FILLING:
6 large egg yolks
1 cup sugar
1/2 cup butter, cubed
1/4 cup bourbon
1 tablespoon grated orange zest
1/4 teaspoon salt
3/4 cup raisins
3/4 cup sweetened shredded coconut
3/4 cup chopped pecans
3/4 cup coarsely chopped red candied cherries
1 cup heavy whipping cream, whipped and sweetened

Steps:

  • Line bottoms of 3 greased 9-in. round baking pans with parchment. Grease parchment; set aside. Place egg whites in a large bowl; let stand at room temperature 30 minutes., In another large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans., Bake at 325° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For filling, combine egg yolks and sugar in a large saucepan. Add butter; cook and stir over medium-low heat until sugar is dissolved and mixture thickens (do not boil). Remove from the heat. Stir in bourbon, orange zest and salt. Fold in the raisins, coconut, pecans and cherries. Cool., Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Frost sides of cake with whipped cream. Refrigerate until serving.

Nutrition Facts : Calories 677 calories, Fat 36g fat (20g saturated fat), Cholesterol 167mg cholesterol, Sodium 469mg sodium, Carbohydrate 81g carbohydrate (58g sugars, Fiber 2g fiber), Protein 8g protein.

LANE CAKE



Lane Cake image

Invented by Emma Rylander Lane in the late 19th century, this bourbon-spiked raisin, pecan, and coconut showstopper gets more flavorful with age. Martha made this recipe on episode 707 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 10 to 12

Number Of Ingredients 18

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 3/4 cups sifted cake flour (not self-rising), plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
3 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup milk
8 large egg whites
8 large egg yolks
4 whole large eggs
1 1/2 cups sugar
2 1/2 cups (5 sticks) unsalted butter, cut into pieces, room temperature
1/4 cup bourbon
2 cups raisins, preferably large, such as muscat or monukka
1/2 cup bourbon
2 3/4 cups shredded unsweetened coconut
1 1/4 cups chopped pecans
1/2 cup candied kumquats, drained and chopped

Steps:

  • Make the cake: Preheat oven to 375 degrees. Butter and flour four 9-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and vanilla until light and fluffy. Whisk together flour, baking powder, and salt. Add to butter mixture in 3 additions, alternating with the milk.
  • In a clean mixer bowl, using the whisk attachment, whisk 8 egg whites until stiff but not dry. Fold into cake batter. Divide batter evenly between prepared cake pans. Bake, rotating pans halfway through, until it springs back but has no color on top, 15 minutes. Transfer pans to a wire rack to cool for 15 minutes. Remove cakes from pans, and return to racks to cool completely.
  • Make the frosting: In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together yolks, whole eggs, and sugar until thick, glossy, and sugar has dissolved. Transfer bowl to mixer fitted with the whisk attachment and whisk until mixture is cool to the touch, about 10 minutes. Add butter, one piece at a time, whisking until thoroughly combined. Add bourbon and whisk until incorporated. If frosting separates, continue beating until it comes back together, about 5 minutes.
  • Assemble the cake: Soak raisins in warm water to cover until plumped. Let soak 15 minutes; drain. Place one cake layer on a serving plate. Brush with bourbon to moisten, about 2 tablespoons. Spread with 3/4 cup frosting and top evenly with 1/2 cup raisins and 1/2 cup unsweetened coconut. Repeat process with 2 more cake layers, frosting, raisins, and coconut. Top with remaining cake layer. Brush with remaining bourbon. Spread a thin coat of frosting over the top and sides of cake to cover. Chill for 20 minutes.
  • Use remaining frosting to cover top and sides of cake. Combine 1 cup each coconut and pecans, and use it to coat the side of the cake. Combine remaining 1/4 cup pecans, 1/2 cup raisins, and 1/4 cup coconut in a bowl. Sprinkle over top of cake to cover. Garnish with kumquats; chill until serving. This cake improves with age and can be made up to 3 weeks in advance. Keep well wrapped in the refrigerator.

LANE CAKE



Lane Cake image

Particularly popular throughout the South, this white or yellow cake is layered with a mixture of coconut, nuts and dried fruits and covered with a fluffy white frosting. Lane cake is said to have originated in Clayton, Alabama, when its creator, Emma Rylander Lane, won a prize for it in the state fair.

Provided by Steve P.

Categories     Dessert

Time 1h20m

Yield 1 "3 layer cake", 8 serving(s)

Number Of Ingredients 23

1 cup butter or 1 cup margarine, softened
2 cups sugar
3 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
8 egg whites, stiffly beaten
8 egg yolks
1 1/2 cups sugar
1/2 cup butter or 1/2 cup margarine
1 cup chopped pecans
1 cup raisins
1 cup flaked coconut
1/4-1/2 cup Bourbon
1/2 cup sliced maraschino cherry
3/4 cup sugar
8 teaspoons water
1 egg white
1/2 tablespoon light corn syrup
1 dash salt
1/2 teaspoon vanilla extract
pecan halves (optional)

Steps:

  • FOR CAKE:Cream butter: gradually add sugar, beatin well.
  • Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  • Mix well after each addition.
  • Stir in vanilla.
  • Fold in egg whites.
  • Pour batter into 3 greased and floured 9 in round cake pans.
  • Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans 10 minutes; remove from pans and cool completely.
  • FOR FILLING:Combine egg yolks, sugar and butter in a 2 quart saucepan.
  • Cook over medium heat, stirring constantly, about 20 minutes until thickened.
  • Remove from heat, and stir in remaining ingredients.
  • Cool completely.
  • FOR Frosting: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.
  • Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
  • Remove from heat.
  • Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.
  • To assemble cake: Spread filling between layers and on top of cake; spread sides with frosting.
  • Garnish with pecan halves, if desired.

Nutrition Facts : Calories 1209, Fat 53.1, SaturatedFat 27.6, Cholesterol 284.6, Sodium 730.4, Carbohydrate 169.5, Fiber 3.8, Sugar 122.4, Protein 15.2

LANE CAKE FILLING



Lane Cake Filling image

A rich luscious filling for Lane cake. It's made with coconut, pecans, raisins and candied cherries.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 9

½ cup butter, softened
1 ¼ cups white sugar
8 egg yolks
½ cup water
1 teaspoon brandy flavoring
1 cup chopped pecans
1 cup raisins
½ cup candied cherries, chopped
½ cup flaked coconut

Steps:

  • Put butter or margarine and the sugar into the top of a double boiler away from the heat. Beat together. Add egg yolks and beat well. Stir in water and brandy flavoring. Place over boiling water. Cook and stir until thickened. Add pecans, raisins, cherries and coconut. Stir until all ingredients are well combined. Remove from heat. Allow filling to cool before using.

Nutrition Facts : Calories 315 calories, Carbohydrate 38.1 g, Cholesterol 156.9 mg, Fat 18.1 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 7.3 g, Sodium 74.3 mg, Sugar 33.1 g

LANE CAKE



Lane Cake image

This version of the classic Southern cake takes all of fruitcake's best elements - bourbon-soaked dried fruit, toasty pecans and shredded coconut - and weaves them into a rich, custardy filling set between three layers of tender vanilla cake. It's a special occasion dessert and a nightcap, all rolled into one. Acetate strips (see Tip) are useful for holding the layers in place while assembling, but if finding them is too much of a bother, use parchment or follow the instructions to assemble the cake without the strips. The flavor of this cake improves with time, so allow a few hours - or even a few days - before slicing and enjoying.

Provided by Yewande Komolafe

Categories     snack, cakes, dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 18

1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing
2 1/4 cups/450 grams granulated sugar
6 egg whites, at room temperature
1 teaspoon vanilla extract
2 3/4 cups/355 grams cake flour, sifted
2 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1 cup/240 milliliters whole milk
1 cup/225 grams unsalted butter (2 sticks)
1 1/3 cups/270 grams granulated sugar
14 egg yolks
1 1/2 teaspoons kosher salt
2 cups/135 grams finely shredded unsweetened coconut
1 1/4 cups/200 grams currants
1 cup/100 grams pecans, chopped
1/2 cup/120 milliliters bourbon
1/2 cup/100 grams granulated sugar
2 tablespoons bourbon

Steps:

  • Make the cake: Heat the oven to 325 degrees. Lightly grease the bottom and sides of an 13-by-18-inch baking sheet and line the bottom with a sheet of parchment. Cut 2 strips of acetate, each about 3 inches wide and 26 inches long. Set aside. (These will be used to help assemble the cake in Step 10.)
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. In a small bowl, combine the egg whites and vanilla extract. Reduce speed to medium, then pour the egg mixture into the creamed butter in three additions, beating to incorporate after each and scraping the bowl as needed.
  • In a medium bowl, whisk together the cake flour, baking powder and kosher salt. Add the flour mixture all at once into the creamed butter and stir on low speed until just combined. Add the milk; use a rubber spatula or wooden spoon to fold in the milk.
  • Pour batter into the prepared pan and bake until cake is a pale golden brown and the surface is springy to the touch, 35 to 40 minutes. Allow the cake to cool completely before using. (The uncut cake can be made up to 1 day ahead, wrapped tightly in plastic or stored frozen for up to 2 weeks.)
  • Make the filling: In a large saucepan, melt the butter over low heat. Turn off the heat and stir in the sugar, yolks and salt. Whisk together to fully incorporate. Turn the heat back on low and, stirring continuously, cook to 155 degrees or until the mixture thickens and turns a slightly more pale yellow, 6 to 8 minutes.
  • Remove the pan from the heat. Add the coconut, currants, pecans and bourbon, and fold them in using a rubber spatula. Let the filling cool completely. (Filling can be made ahead and stored refrigerated for up to 2 weeks.)
  • Make the bourbon soak: In a small saucepan, combine the sugar with 1/2 cup/120 milliliters water and bring to a boil over medium heat. Stir until sugar dissolves, remove from heat and add the bourbon; set aside to cool.
  • Assemble the cake: Run an offset spatula along the sides of the cake to loosen the edges. Place a piece of parchment over the top and unmold the cake by flipping it upside-down onto a baking rack or large cutting board. Peel off and discard the parchment layer on top.
  • Orienting the cake vertically and starting with an 8-inch metal cake ring on the top left corner, punch out a full circle for the top layer. Move the ring to the bottom left corner and punch out the second layer. Move the cake ring to the top right corner of the cake, punch out a half circle and repeat the half circle on the bottom right corner. These half circles will form your bottom layer. (If you don't have a cake ring, use a closed 8-inch springform pan without the bottom as a guide, and cut out the cake layers with a paring knife.) Reserve the leftover cake to fill in any gaps.
  • Wipe the cake ring clean. Place a 9-inch cardboard cake circle on a cake stand or plate and place the metal cake ring or a closed springform pan without the bottom on top. Line the inside of the cake ring with one of the acetate strips. Spread a tablespoon of filling around the middle of the cake board. (This will help the cake stick to the surface.) Move the cake half-circles to the inside of the cake ring, pushing them to the outer edges of the ring, and fill any gaps with cake scraps. Press down on any scraps to create a snug, flat layer.
  • Brush the bottom layer with the bourbon soak. Using a large spoon or an ice cream scoop, add three to four dollops of the filling, about 1 cup total. Spread evenly with the back of an offset spatula. If the entire layer is not covered and spread to the edges, add more filling.
  • Gently move the second cake layer and slide it into the ring. Press down gently on the cake layer to make sure it sits firmly on top of the filling. Brush the cake with simple syrup and cover with filling, repeating the process above.
  • Guide a second acetate strip between the cake ring and the top 1/4 inch of the first strip, allowing slight overlap. Together, the rings should be about 5 to 6 inches tall. This will support the top layers of the cake when finished.
  • Add the third cake layer and press down into the filling to set. Brush your third layer with simple syrup and top with remaining filling. (If assembling the cake without acetate strips, once all the cake layers are in place, run the flat side of your offset spatula around the outside of the layer above the cake ring to create a smooth finish.) Cover with a sheet of plastic wrap and allow to sit at room temperature until ready to serve.
  • To serve, slide the cake ring upward and remove it. Peel off the acetate layers and discard. (To remove the cake ring without acetate strips, remove the plastic film and run a warm knife or spatula between the ring and the cake. Slide the metal ring upward to remove.) Using a clean knife, cut the cake into desired number of slices and serve.

LANE CAKE



Lane Cake image

After winning first prize at the county fair in Columbus, Georgia, Lane Cake cake also earned the name "Prize Cake." It's considered a classic Southern cake.

Provided by Cheryl Day

Yield Serves 12 to 16

Number Of Ingredients 19

3½ cups (438 g) cake flour (not self-rising)
1 Tbsp. (13 g) baking powder, preferably aluminum-free
½ tsp. fine sea salt
1 cup (237 ml) whole milk
1½ tsp. pure vanilla extract
½ pound (2 sticks/227 g) unsalted butter, at room temperature
2 cups (400 g) granulated sugar
A few drops of fresh lemon juice
8 large (240 g) egg whites
1 recipe Vanilla Milk Soak
1½ cups (171 g) pecans
12 Tbsp. (1½ sticks/170 g) unsalted butter
1½ cups (300 g) granulated sugar
12 large (228 g) egg yolks
1½ cups (128 g) sweetened flaked coconut
1½ cups (218 g) golden raisins, finely chopped
½ cup (118 ml) bourbon or brandy
¼ cup (59 ml) whole milk
1 tsp. pure vanilla extract

Steps:

  • To make the cake: Position a rack in the middle of the oven and preheat the oven to 350°F. Butter three 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
  • Sift together the flour, baking powder, and salt into a large bowl. Set aside.
  • In a large measuring cup or small bowl, combine the milk and vanilla. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Turn the speed down to low and add the flour mixture in thirds, alternating with the milk mixture and beginning and ending with the flour, mixing until just combined; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. If using a stand mixer, transfer the mixture to another large bowl (unless you have a second mixer bowl).
  • Wash and dry the mixer bowl and wipe the inside of the bowl (or another large mixing bowl) with the lemon juice to make sure the bowl is squeaky clean. Attach the bowl to the mixer stand (if using) and fit it with the whisk attachment.
  • Put the egg whites in the mixer bowl (or large mixing bowl) and beat (with clean beaters if using a handheld mixer) until the whites hold soft peaks, about 3 minutes. Fold one-quarter of the egg whites into the cake batter to lighten it, then gently fold in the remaining egg whites until incorporated.
  • Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
  • Bake for 25 to 30 minutes, until a cake tester inserted in the center of a cake comes out clean. Let the cakes cool in the pans on a large wire rack for 15 minutes, then invert onto another rack, peel off the parchment, and turn right side up to cool completely. Leave the oven on.
  • While the cake is cooling, make the frosting: Spread the pecans on a baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Let cool, then chop into ¼-inch pieces.
  • In a medium saucepan, melt the butter over medium heat. Remove from the heat and let cool to tepid, then whisk in the sugar and egg yolks until smooth.
  • Return the pan to medium heat and cook, stirring constantly with a wooden spoon, until the frosting has thickened enough to coat the back of the spoon; it should read 180°F (80°C) on an instant-read thermometer. Be careful not to let the mixture come to a boil.
  • Remove from the heat and add the toasted pecans, coconut, golden raisins, and bourbon, stirring well. Transfer the frosting to a heatproof bowl to cool; it will continue to thicken as it cools. It will be gooey, and that is exactly what you want.
  • To make the vanilla milk soak: In a measuring cup, combine the whole milk and vanilla extract.
  • To assemble the cake: Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate (you can keep the edges of the plate clean while you frost the cake by sliding strips of parchment underneath the cake). Brush the top of the layer with half of the vanilla milk soak. Using an offset spatula or a butter knife, spread the layer with one-third of the frosting. Place the second cake layer cut side up and brush with the remaining vanilla milk soak, then spread with another third of the frosting. Place the final layer right side up on top and frost the top with the remaining frosting, leaving the sides of the cake naked.
  • The cake can be stored, loosely covered, at room temperature for up to 1 day or refrigerated for 5 days. If it has been refrigerated, bring to room temperature before serving.

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From southernkitchen.com


ALABAMA HERITAGE RECIPES - ALABAMA HERITAGE
2013-08-28 1 tablespoon vanilla. Sift the flour and baking powder together three times, cream the butter and sugar until perfectly light, add to it alternately, little at a time, milk and flour, until all are used, beginning and ending with flour. Last, beat in the well-whipped whites and vanilla. Bake in four layers, using medium-sized pie tins, with one ...
From alabamaheritage.com


ALABAMA LANE CAKE RECIPE • ROUSES SUPERMARKETS
Preheat oven to 375°F. Butter and flour 4 round 9-inch cake pans; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and vanilla until light and fluffy. Whisk together flour, baking powder and salt.
From rouses.com


LANE CAKE RECIPE - COOKING WITH PAULA DEEN
Preheat oven to 350º. Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy. In a medium bowl, sift together cake flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending ...
From pauladeenmagazine.com


LANE CAKES 1930 - RECIPES | COOKS.COM
lane cake Cream butter until smooth, add ... four 9 inch cake pans, line bottom with wax ... completely cool. Spread Lane filling between layers and ice ... and top of cake .
From cooks.com


LANE CAKE RECIPE - EDNA LEWIS, SCOTT PEACOCK | FOOD & WINE
1 cup milk, at room temperature. 1 teaspoon pure vanilla extract. 2 sticks ( 1/2 pound) unsalted butter, softened. 2 cups sugar. 8 large egg whites, at room temperature. filling. 12 large egg ...
From foodandwine.com


WHAT IS A LANE CAKE? (WITH PICTURES) - DELIGHTEDCOOKING
2022-04-30 Date: April 30, 2022 A standard Lane cake recipe includes raisins. A Lane cake is a quintessential Southern dessert. This cake has been around at least since the late 1800s, when Emma Rylander Lane, of Clayton, Alabama, won first prize with it at the Alabama State Fair. This cake appeared in her cookbook in 1898, when it was called “Prize ...
From delightedcooking.com


LANE CAKE RECIPE | MYRECIPES
Lane Cake, which originated in Alabama, is one of the South's most outstanding cakes. This showy creation has light, moist layers separated by fruit and nut-rich filling, covered with frosting reminiscent of divinity.
From myrecipes.com


LANE CAKE - THE BORED BAKER
2021-03-14 Welcome to my first week of the 50 states challenge! Today I picked Lane cake as my dessert from Alabama. Jump to the recipe! A big thank you to everyone who gave me ideas on what to make today - you can do that here for next week when I'll be making something from Alaska. In the end, I chose to make this cake because the Lane cake is Alabama's state …
From theboredbaker.com


LANE CAKES - TEATIME MAGAZINE
2015-07-24 Preheat oven to 350°. In a small bowl, pour sherry over raisins, and let soak. Set aside. Spray 2 (9-inch) cake pans with baking spray with flour. Set aside. In a large bowl, combine cake mix, eggs, water, sour cream, oil, and lemon zest. Beat at low speed with a mixer for 30 seconds, scraping sides of bowl as necessary.
From teatimemagazine.com


LANE CAKE: A SOUTHERN TRADITION - A WOMAN COOKS IN ASHEVILLE
2019-03-13 Lightly grease the bottoms of 3 9” cake tins. Whip the egg whites until they hold a peak when the beater is removed. They should be moist, not dry. In a separate bowl, cream together the butter and sugar for about 4 minutes until it is light and fluffy. Sift the cake flour together with the salt and baking powder.
From awomancooksinasheville.com


THE LANE CAKE RECIPE - SOUTHERN LIVING - MASTERCOOK
2018-05-26 1 1/4 cups butter, softened. 8 large egg whites, at room temperature. 3 cups all-purpose soft-wheat flour (such as White Lily) 4 teaspoons baking powder. 1 tablespoon vanilla extract. Shortening. PEACH FILLING: Boiling water. 8 ounces dried peach halves.
From mastercook.com


THE HISTORY OF LANE (DRIVE) CAKE - ALABAMA CHANIN | JOURNAL
2014-03-05 Preheat oven to 350 degrees. Grease and flour two 8- or 9-inch round cake pans. In a mixing bowl, combine the egg yolks, 1/4 cup of the milk, and vanilla. In a separate mixing bowl, combine the dry ingredients and mix for 30 seconds on low speed. Add the softened butter and remaining milk. Mix on low speed until moist, and increase to medium ...
From journal.alabamachanin.com


75 OF OUR BEST CAKE RECIPES (YEP... 75!) | BON APPéTIT
2017-08-08 Forget milk—stout is the perfect pairing for this cake. Serve glasses of the same brew you used in the cake batter. Take it up a notch by …
From bonappetit.com


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