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Aunt Lottie's Lane Cake

Kerry GrayKerry Gray

This cake is from Kerry’s great-grandmother. Much like a fruitcake, the Lane Cake is finished then wrapped in cheesecloth and stored (in her attic) to “ripen.”

Ingredients

  • Cake Ingredients
  • (all ingredients should be at room temperature)
  • 1 C butter
  • 2 C sugar
  • 1 t vanilla
  • 3 1/4 C sifted all-purpose flour
  • 3 1/2 t double-acting baking powder
  • 3/4 t salt
  • 1 C milk
  • 8 egg whites
  • Lane Frosting Ingredients
  • 8 egg yolks
  • 1 1/2 C sugar
  • 1/2 C butter
  • 1 C chopped pecans
  • 1 C chopped walnuts
  • 1 C finely chopped raisins
  • 1 C shredded fresh coconut
  • 1 C finely cut Maraschino cherries
  • 1/4 t salt
  • 1/3 C burbon or rye whiskey

directions

  • 1

    Cream butter well; add sugar gradually, beating until light and fluffy. Add vanilla, then sifted dry ingredients alternately with milk, beating until smooth. Beat egg whites until stiff but not dry, using electic mixer at high speed. Fold in egg whites. Pour batter into four round 9-inch layer pans, 1 inch deep, lined with parchment paper, then greased. Bake in moderate oven, 375 degrees for about 15 minutes. Let stand for 5 minutes, then turn out on racks to cool.

  • 2

    To make frosting:

  • 3

    Beat egg yolks slightly; add sugar and butter. Put in saucepan and cook over medium heat, stirring constantly, for about 5 minutes, or until sugar is dissolved and mixture is slightly thickened. (Do not overcook or let egg yolks become scrambled in appearance. Mixture should remain almost transparent.) Remove from heat, and add remaining ingredients. Let stand until cold before spreading on cake.

  • 4

    Spread Lane Frosting between layers and on top and sides of cake. Cake is best if stored for several days to ripen in a cool place. If stored in an airtight container, cake will keep for several weeks.

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