Lane Cake

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

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.

Ingredients

Americas
United States
Dessert
Vegetarian

Ingredients

Method