Lane Cake Receita

Indulge in the legendary Lane Cake, a beloved Southern treasure! This elegant white or yellow cake features layers of moist cake infused with the delightful flavors of coconut, pecans, and raisins, all enveloped in a luscious, fluffy white frosting. Originating in Clayton, Alabama, where Emma Rylander Lane won a prize for her creation at the state fair, this recipe is a true testament to Southern baking heritage. Prepare to be amazed by its exquisite taste and captivating history. Perfect for special occasions or when you crave a taste of the South!

Preparo 60 min

Cozimento 80 min

Calorias 1209 kcal

Proteína 30g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Lane Cake

2 cups (4 sticks) unsalted butter
5 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
4 large egg whites
4 large egg yolks
1 cup chopped pecans
1/2 cup raisins
1 cup shredded coconut
Bourbon
Maraschino Cherry
Water
4 large egg whites
Light Corn Syrup
Pecan halves, as needed for garnish
1 teaspoon baking soda
1 cup buttermilk
1/2 cup cornstarch

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Como fazer Lane Cake

**Prepare the Cake:** Preheat oven to 325°F (160°C). Grease and flour three 9-inch round cake pans.
**Cream Butter and Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
**Combine Dry Ingredients:** In a separate bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
**Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix well after each addition.
**Add Flavor and Egg Whites:** Stir in 1 teaspoon vanilla extract. Gently fold in 4 large egg whites.
**Bake the Layers:** Pour batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
**Cool the Cakes:** Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
**Prepare the Filling:** In a medium saucepan, whisk together 4 large egg yolks, 1 cup granulated sugar, and 1/2 cup (1 stick) unsalted butter.
**Cook the Filling:** Cook over medium heat, stirring constantly, until the mixture thickens (about 20 minutes).
**Add Filling Ingredients:** Remove from heat and stir in 1 cup shredded coconut, 1 cup chopped pecans, 1/2 cup raisins, and 1/4 teaspoon salt.
**Cool the Filling:** Let the filling cool completely.
**Prepare the Frosting:** Combine 2 cups granulated sugar, 1/2 cup cornstarch, 1/4 teaspoon salt, 1 cup milk, and 1/2 cup (1 stick) unsalted butter in the top of a double boiler.
**Beat the Frosting:** Beat at low speed for 30 seconds, then place over simmering water. Beat on high speed for 7 minutes, or until stiff peaks form.
**Finish the Frosting:** Remove from heat and stir in 1 teaspoon vanilla extract. Beat for 1 minute more until thick enough to spread.
**Assemble the Cake:** Spread a layer of filling between each cake layer and on top of the final layer. Frost the sides and top of the cake with the prepared frosting.
**Garnish (Optional):** Garnish with pecan halves, if desired.