Southern Lane Cake Recipes

SOUTHERN LANE CAKE

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.

THE LANE CAKE RECIPE

Steps:

• Prepare Cake Layers: Preheat oven to 350°F. Beat first 2 ingredients at medium speed with an electric mixer until fluffy. Gradually add 8 egg whites, 2 at a time, beating well after each addition.
• Sift together flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in 1 Tbsp. vanilla extract. Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 1 ¾ cups batter in each pan).
• Bake at 350°F for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
• Prepare Filling: Pour boiling water to cover over dried peach halves in a medium bowl; let stand 30 minutes. Drain well, and cut into ¼-inch pieces. (After plumping and dicing, you should have about 2 cups peaches.)
• Whisk together melted butter and next 2 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat, and stir in diced peaches, coconut, and next 3 ingredients. Cool completely (about 30 minutes).
• Spread filling between cake layers (a little over 1 cup per layer). Cover cake with plastic wrap, and chill 12 hours.
• Prepare Frosting: Pour water to a depth of 1 ½ inches into a small saucepan; bring to a boil over medium heat. Whisk together 2 egg whites, 1 ½ cups sugar, and next 3 ingredients in a heatproof bowl; place bowl over boiling water. Beat egg white mixture at medium-high speed with a handheld electric mixer 12 to 15 minutes or until stiff glossy peaks form and frosting is spreading consistency. Remove from heat, and spread immediately over top and sides of cake.

LANE CAKE

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.