Lane Cake
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5
24 reviews
Excellent
Lane Cake
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Lane Cake is a layered cake characterized by a spiced cake base paired with a rich, bourbon-spiked filling containing raisins, pecans, coconut, and candied fruit. The cake layers are baked until tender and the filling is a cooked custard that adds moistness and complex flavor. The cake is finished with a boiled frosting that has a silky texture and vanilla flavor.
Description
The Lane Cake begins with a cake batter made from flour, baking powder, salt, nutmeg, sugar, softened butter, vanilla or orange extract, milk, and whipped egg whites folded in for lightness. The batter is divided into multiple round pans and baked at a moderate temperature until just done, producing tender, moist cake layers.
The filling is a cooked mixture of egg yolks, sugar, butter, salt, bourbon or brandy, and vanilla, with finely chopped raisins, pecans, coconut, and optional candied cherries and pineapple folded in. This custard-like filling imparts moisture, flavor, and texture between the cake layers.
A boiled frosting made of sugar, water, egg whites, salt or cream of tartar, and vanilla is cooked to create a fluffy, glossy topping. This frosting adds sweetness and a delicate finish to the assembled cake.
Variations include spiced versions with orange zest and warm spices in the filling, as well as an alcohol-free filling alternative that uses evaporated milk and more sugar for storing the cake without bourbon’s preserving qualities. The recipe requires specific baking pans and traditional tools for preparation and assembly.
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Ingredients
Cake Batter Ingredients
- 3 1/2 cups cake flour /12.25 ounces/350 grams, sifted; or 3 cups all-purpose flour, sifted
- 3 1/2 teaspoons double-acting baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon nutmeg optional, grated
- 2 cups granulated sugar /14 ounces/400 grams
- 1 cup unsalted butter 2 sticks/8 ounces/455 grams, softened (65 to 67°F
- 2 teaspoons vanilla extract or 1 teaspoon orange extract
- 1 cup milk /8 fluid ounces/8.5 ounces/240 grams
- 8 large egg 1 cup/8.5 ounces/240 grams, white
Filling Ingredients
- 8 large egg /9 tablespoons + 1 teaspoon/5.25 ounces/150 grams, yolk
- 1 1/4 cups granulated sugar /8.75 ounces/250 grams
- 1/2 cup butter /1 stick /4 ounces/115 grams, unsalted, softened (65 to 67°F
- 1/4 teaspoon salt
- 1/2 cup bourbon /4 ounces/115 grams, or brandy
- 1 teaspoon vanilla extract
- 1 cup raisins /5 ounces/145 grams, finely chopped
- 1 cup pecan /4 ounces/115 grams, finely chopped
- 1 cup coconut /3 ounces/90 grams (optional, grated, preferably fresh
- 1/2 cup Cherry /4 ounces/115 grams (optional, finely chopped; candied, dried tart, or maraschino cherries or pineapple
- 1/2 cup pineapple /4 ounces/115 grams (optional, finely chopped; candied, dried tart, or maraschino cherries or pineapple
Boiled Frosting Ingredients
- 1 cup granulated sugar /7 ounces/200 grams
- 1/3 cup water /2.75 ounces/80 grams
- 2 large egg /¼ cup/2.125 ounces/60 grams, white
- Pinch salt or ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
To make the cake:
- 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 springform 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 and vanilla. Add the raisins, pecans, and, if using, coconut and/or cherries. 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.
To make the frosting:
- 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 or cream of tartar, 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.
Notes
- Prepare the cake layers in greased, flour-dusted round or springform pans lined with parchment for easy removal.
- The filling can be customized with spices such as orange zest, mace, and cardamom for a spiced variation.
- For an alcohol-free version, omit bourbon and increase sugar and evaporated milk, but note it won’t keep as long.
- Use the boiled frosting to achieve a glossy, fluffy cake exterior after assembly.
- Plan for adequate equipment: mixers, pans, candy thermometer, and cooling racks to manage the multi-step process.
Nutrition Information
Show Details
Calories
651kcal
(33%)
Carbohydrates
88g
(29%)
Protein
8g
(16%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Cholesterol
139mg
(46%)
Sodium
108mg
(5%)
Potassium
335mg
(7%)
Fiber
2g
(8%)
Sugar
57g
(114%)
Vitamin A
685IU
(14%)
Vitamin C
0.7mg
(1%)
Calcium
95mg
(10%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 88g | 29% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 139mg | 46% |
| Sodium | 108mg | 5% |
| Potassium | 335mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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