Lane Cake
Lane Cake
Lane Cake


Lane Cake

3 cake layers, using your favorite vanilla cake recipe or a mix
buttercream icing, for top of cake
pecan halves, optional
Filling:
8 egg yolks
1 cup sugar
1/2 cup butter, room temperature
1 cup raisins
1 cup pecans
3/4 cup dry white wine
1 teaspoon vanilla

Bake cake, cool, and prepare buttercream frosting; set aside.

Filling:
In a bowl with electric mixer, beat the egg yolks until well blended; add remaining
filling ingredients. Mix well and transfer to the top of a double boiler. Cook over
simmering water, stirring frequently, until thick. To assemble the cake, spread the
filling between the cake layers.
Frost top and sides with vanilla buttercream frosting, or use your favorite frosting.
Garnish with pecan halves, if desired.




Lane Cake

1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
8 egg whites
1/2 cup butter
1 1/4 cups white sugar
8 egg yolks
1/2 cup water
1 teaspoon brandy flavoring
1 cup chopped pecans
1 cup raisins
1/2 cup candied cherries, chopped
1/2 cup flaked coconut


Preheat oven to 350 degrees F (175 degrees C). Lightly
grease and flour four 8 inch round cake pans.
Cream 1 cup of the butter or margarine, 2 cups of the
white sugar, and vanilla together until light and fluffy.
Combine flour, baking powder and salt. Add flour
mixture to the butter mixture in three parts alternately with
the milk in two parts, beginning and ending with flour.
Beat the egg whites until stiff. Gently fold the egg
whites into the batter. Spread the batter evenly into the
four prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes or
until a toothpick inserted in the center comes out clean.
Allow cakes to cool. Once cool spread Lane Cake Filling
between layers and frost with Seven Minute or Butter Frosting.
To Make Lane Cake Filling: Put 1/2 cup of the butter or
margarine and 1-1/4 cups of the white 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 filling
until all ingredients are well combined. Remove from heat.
Allow filling to cool before spreading between cooled cake layers.




Lane Cake

1 cup butter or margarine, softened
2 cups granulated 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
Filling (recipe follows)
Frosting (recipe follows)
Pecan halves (optional)

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

Frosting
3/4 cup granulated sugar
2 tablespoons plus 2 teaspoons water
1 egg white
1/2 tablespoon light corn syrup
Dash of salt
1/2 teaspoon vanilla extract

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 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10 minutes; 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 quart saucepan. Cook over medium heat, stirring constantly, about 20
minutes 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 minutes or until stiff peaks form. Remove from heat. Add
vanilla extract; beat an additional 1 minute or until the mixture is thick enough to
spread.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/