Recipe for cooking Lane Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Lane Cake

Posted by Cookin\Mom at recipegoldmine.com May 11, 2001

1 c. butter or margarine, softened
2 c. sugar
3 1/4 c. all-purpose flour
1 Tbsp. baking powder
3/4 tea. salt
1 c. milk
1 tea. vanilla extract or flavoring
8 egg whites, stiffly beaten
Filling (recipe follows)
Frosting (recipe follows)
Pecan halves (optional)

Filling
8 egg yolks
1 1/2 c. sugar
1/2 c. butter or margarine
1 c. chopped pecans
1 c. raisins
1 c. flaked coconut
1/4 to 1/2 c. Bourbon
1/2 c. sliced maraschino cherries

Frosting
3/4 c. sugar
2 Tbsp. plus 2 tea. water
1 egg white
1/2 Tbsp. light corn syrup
Dash of salt
1/2 tea. vanilla extract or flavoring

Cake: Cream butter: gradually add sugar, beat in 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-inch round cake pans. Bake at 325 degrees F for 25 min. or until a wooden pick inserted in center comes out clean. Cool in pans 10 min.; remove from pans and cool completely.

Spread filling between layers and on top of cake; spread sides with the frosting. Garnish with pecan halves, if desired.

Filling: Combine egg yolks, sugar and butter in a 2 qt. saucepan. Cook over medium heat, stirring constantly, about 20 min. until thickened. Remove from heat, and stir in remaining ingredients. Cool completely.

Icing: 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 min. or until stiff peaks form. Remove from heat. Add vanilla extract or flavoring; beat an additional 1 min. or until the mixture is thick enough to spread.

Very nice cake!