Lane Cake

Particularly popular throughout the South, this white or yellow cake is
layered with a mixture of coconut, nuts and dried fruits and covered
with a fluffy white frosting. Lane cake is said to have originated in
Clayton, Alabama, when its creator, Emma Rylander Lane, won a prize for
it in the state fair.

For Cake
1 cup butter or margarine, softened
2 cups 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
For Filling
8 egg yolks
1 1/2 cups sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 cup raisins
1 cup flaked coconut
1/4-1/2 cup bourbon
1/2 cup sliced maraschino cherries
For Frosting
3/4 cup sugar
8 teaspoons water
1 egg white
1/2 tablespoon light corn syrup
1 dash salt
1/2 teaspoon vanilla extract
pecan halves (optional)

8 servings 1 "3 layer cake" Change size or US/metric
Change to: "3 layer cake" US Metric

1 hour 20 minutes 30 mins prep


FOR CAKE:Cream butter: gradually add sugar, beatin 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 in round cake pans. Bake at 325 degrees 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. FOR 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. FOR Frosting:
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; beat an
additional 1 minute or until the mixture is thick enough to spread. To assemble cake:
Spread filling between layers and on top of cake; spread sides with frosting. Garnish
with pecan halves, if desired. FOR CAKE:Cream butter: gradually add sugar, beatin 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 in round cake pans. Bake at 325
degrees 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. FOR 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. FOR Frosting: 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; beat an additional 1 minute or until the mixture
is thick enough to spread. To assemble cake: Spread filling between layers and on top
of cake; spread sides with frosting. Garnish with pecan halves, if desired.



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