Prep 15 mins
Cook 25 mins
nice company or aniversary cake, this is a very old recipe.
Make and share this Lane Cake White Four Layer Cake With Filling recipe from Food.com.
- 236.59 ml room temperature butter
- 473.18 ml granulated sugar
- 4.92 ml vanilla
- 768.91 ml all-purpose flour
- 14.79 ml baking powder
- 3.69 ml salt
- 236.59 ml whole milk
- 8 egg whites, beaten stiff
- 118.29 ml butter
- 295.73 ml granulated sugar
- 8 egg yolks
- 118.29 ml water
- 4.92 ml brandy extract
- 236.59 ml chopped pecans
- 236.59 ml raisins
- 118.29 ml chopped candied cherry
- 118.29 ml flaked coconut
- buttercream frosting (or your favorite Fluffy Seven Minute Frosting)
- Grease four 8 inch round pans, and flour.
- Preheat oven 350 degrees.
- Cream butter and sugar.
- Add vanilla and beat all until fluffy and light.
- Sift all dry ingredients together.
- Add dry ingredients, alternating with milk, starting and ending with flour.
- Beat the egg whites until stiff, and fold into the batter.
- Pour into prepared pans.
- Bake 25 minutes or until tester comes away clean.
- Allow to cool, invert onto cooling rack.
- In the top of a double boiler place the sugar and butter.
- Beat well together.
- Add the egg yolks and again beat well to incorporate all.
- Stir int the water and brandy extract.
- Place over boiling water in the bottom part of double boiler.
- Cook stirring until thickened.
- Remove and add, nuts fruit, and coconut.
- Stir to combine well.
- Let cool completely.
- Fill cooled cakes with cooled filling.
- Frost the top and sides with a fluffy seven minutes frosting, or your favoutie white creamy frosting.
Thank you for this recipe! This is the best white cake I've had in a very long time. Very light, moist, and fluffy! This cake is wedding-cake quality. I used only a simple buttercream icing (and did not incorporate the fruit) and made several cupcakes with it. I will be making this cake again in the future!
Oh! This brings back memories. My mom found this recipe it the news paper when I was little 54 ish years ago. It became our family favorite. She would make it every year right after thanksgiving wrap it in cheese cloth and douse it with whiskey every week for 3 weeks then leave it alone till xmas. By then just the flavor of the whiskey was there and was mild. I have made this several time....but my family doesn't like it. What a shame, they just don't know what they are missing. But if you don't like coconut, nuts and cherries..... I have brought this cake to parties and it is always a hit... and so beautiful.... I have left out the candied cherries and used the ones in the jars or none at all. Thanks for posting.
Oh how beautiful, I miss old fashioned cakes like these, and I wish there would be a resurgance in them, they are absolutely worthwhile.