Name: Lane Cake
Yield: Yield: 10 or More Servings.
Cuisine: United States
Ingredients: ½ cup water; 8 egg whites, beaten until stiff but not dry; 1¼ cups sugar; 9 egg yolks; ¾ teaspoon pure vanilla extract; ¼ teaspoon cream of tartar; 4 teaspoons baking powder; 1 teaspoon pure vanilla extract; ⅛ teaspoon salt, if desired; ½ pound plus 4 tablespoons butter; 1 cup raisins; 1 cup candied cherries, cut into quarters; 1 cup shredded coconut, preferably fresh; 1½ teaspoons pure vanilla extract; 1 cup chopped pecans; ½ teaspoon ground mace; 2 egg whites; 1 cup sugar; 1 teaspoon salt, if desired; 3½ cups flour; 1 teaspoon grated orange rind; ⅓ cup beurbon; 2 cups sugar; 1¼ cups milk

Preparation info

Yield:
10
or More Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

One of the most Southern of cakes is a creation known as a Lane cake. It was named after Emma Rylander Lane of Clayton, Alabama. It was published in 1898 in her book titled Some Good Things to Eat, and the original recipe title was Prize Cake. It is a white layer cake with a bourbon-flavored filling made with egg yolks.